Close
Tweet
Ingredients
| dates - deglet noor: 8 oz |
| water: 1 cup (boiling) |
| unsalted butter: 1/2 cup (room temp) |
| light brown sugar (packed): 1 cup |
| eggs: 4 |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking powder: 2 tsp |
| salt: 1 tsp |
| instant coffee: 2 Tbl |
| baking soda: 1 tsp |
| light brown sugar (packed): 3 cups |
| light whipping cream (fluid): 2 1/4 cups |
| vanilla extract: 1 Tbl |
| salted butter: 1/3 cup |
Sticky Toffee Pudding
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
32 serving(s)
Tags
- Preheat oven to 350°F.
- FOR CAKE:.
- Butter 9X9 pan, line with parchment, butter again.
- Combine dates and boiling water in food processer: puree, let cool.
- In a bowl mix flour, salt and baking powder. Set aside.
- In another bowl beat brown sugar with two eggs.
- Add half the flour, beating to blend.
- Add remaining eggs, beat.
- Add remaining flour.
- To the date puree, add coffee granules and baking soda, stirring to dissolve.
- Pour date mixture into batter and beat to blend.
- Pour batter into prepared pan.
- Bake 45m to 1 hour, until tested comes out clean.
- FOR CARAMEL SAUCE:.
- Combine all ingredients in a heavy pan.
- Bring to a boil, stirring, then reduce heat.
- Simmer 5 minutes, stirring continuesly.
- Remove cake from pan. Cut in half horizontaly, keeping both halves together. Then cut into 16 squares, making 32 pieces.
- Serve warm. Place each piece on a plate, spooning 3 T warm sauce over the top of each.
- Sore any leftover cake and sauce separately.