Sticky Toffee Pudding
9 portions
50mA classic English dessert, and typically so. This moist, sweet sponge cake is drenched in a rich toffee sauce. A scoop of vanilla ice cream is highly recommended as an accompaniment.
What you will need
Cake
1/4 cup Butter
1 cup Dark Brown Sugar
1 1/2 cups Water
1/4 cup Molasses
2 Tbsp Honey
8 oz. Pitted Dates
1 Tbsp Vanilla Extract
2 Eggs
2 cups AP Flour
1 tsp Baking Powder
1 tsp Baking Soda
Sauce
1/4 cup Butter
1/4 cup Dark Brown Sugar
2 Tbsp Honey
1 Tbsp Molasses
1 Tbsp Vanilla Extract
1/2 cup Heavy Cream
(Nutritional facts 244 calories, 11.27 g fat, 30.62 g carbohydrates, 5.29 g protein, 159 mg cholesterol, 384 mg sodium)How to cook
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Cake
1
Preheat oven to 350°F
2
We'll start by making the cake batter. Melt the butter for the cake in a saucepan.
3
Add the brown sugar.
4
Add the water. Crank up the heat.
5
Stir in the molasses.
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Add the honey. Bring the pot to a simmer.
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Add the dates. Simmer for 5 minutes to soften the dates.
8
Add the vanilla, then remove from heat.
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Carefully pour the hot mixture into a blender or food processor. Blend to chop the dates.
10
Pour the blended liquid into a large mixing bowl.
11
Add the eggs, one at a time. Be aware here that you're beating eggs into a hot liquid, so if you work too slowly, you may cook the egg before it's mixed.
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Beat in the flour.
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Add the baking powder.
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Add the baking soda. Beat until thoroughly mixed.
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Coat a muffin mold with butter. Pour the batter into the mold. This batter will rise only slightly as it bakes, so you can fill the molds to within 1/4" of the rim.
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Bake for about 20-30 minutes, or until set. A butter knife inserted at the center of each cake should withdraw clean.
Sauce
1
Melt the butter for the toffee sauce in a saucepan.
2
Add the brown sugar.
3
Add the honey.
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Add the molasses.
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When the sauce comes to a simmer, add the vanilla.
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Stir in the cream.
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Bring the sauce to a simmer and hold it there for about 3 minutes.
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Serve cakes with a generous spoonful of gooey sauce.
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