sticky toffee pudding

Desserts

Sticky Toffee Pudding

Sticky toffee pudding is a sponge cake that's loaded with softened dates and soaked to the core with a heavy-handed pour of homemade butterscotch sauce.

Ingredients

  • 2 cups coarsely chopped dates (about 12 ounces)
  • 2-1/2 cups water
  • 2 teaspoons baking soda
  • 1/2 cup butter, softened
  • 1-2/3 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 7 tablespoons butter, cubed
  • 2-1/4 cups packed brown sugar
  • 1 cup half-and-half cream
  • 1 tablespoon brandy
  • 1/4 teaspoon vanilla extract
  • whipped cream, optional

Directions

  • Preheat oven to 350°. In a small saucepan, combine dates and water; bring to a boil. Remove from heat; stir in baking soda. Cool to lukewarm.
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture.
  • Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool slightly in pan on a wire rack.
  • Meanwhile, in a small saucepan, melt butter; add brown sugar and half-and-half. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in brandy and vanilla. Serve sauce warm with warm cake. If desired, top cake with whipped cream.

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