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Ingredients
| salted butter: 4 Tbl |
| dark brown sugar (packed): 3/4 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| water: 1 cup (boiling) |
| dates - deglet noor (pitted): 3/4 cup |
| vanilla extract: 1 tsp |
| light brown sugar (packed): 3/4 cup |
| salted butter: 6 Tbl |
| light whipping cream (fluid): 1/2 cup |
English Sticky Toffee Pudding
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- Directions for Pudding:.
- Preheat oven to 350 degrees.
- Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).
- Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.
- While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).
- Add the egg and beat until combined and smooth. Add the flour.
- Stir in soaked date mixture and mix until combined.
- Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.
- Directions for sauce:.
- Melt butter in saucepan.
- Add brown sugar and cream, bring to a boil.
- Boil for 2-3 mins until texture is slightly fudgy and velvety.
- Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.
- The more sauce you use, the stickier the wicket!