Sunday, June 12, 2011

Sticky Toffee Pudding with Toffee Sauce

INGREDIENTS
For the pudding (cake)
  • 1/4 cup softened butter
  • 1 3/4 cups [200g package] dried dates, pits removed
  • 1 1/4 cups water
  • 3/4 cup dark brown sugar
  • 2 tbsp black treacle (molasses)*
  • 1 tbsp golden syrup (light corn syrup)*
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 1 1/2 cups self-raising flour (self-rising flour, or use all-purpose flour with 1 1/2 tsp baking powder and 1/2 tsp baking soda)*
  • 1 tsp bicarbonate of soda (baking soda)*
For the sauce
  • 1/2 cup double cream (heavy cream or heavy whipping cream)*
  • 1/4 cup butter
  • 1/4 cup dark brown sugar
  • 2 tbsp black treacle (molasses)*
  • 1 tbsp golden syrup (light corn syrup)*
* NOTE: Substitutions are offered in parenthesis for items not readily available in the U.S.

DIRECTIONS
For the pudding (cake)
  1. Preheat the oven to 200C/400F/Gas 6. 
  2. Grease cake pan (9x9 or 11x7) generously, then dust with flour.
  3. Place the dates and the water in a saucepan and bring to the boil. Turn off heat.
  4. In a large mixing bowl, beat the butter and the sugar together in a large bowl until light and fluffy. 
  5. Gradually add the golden syrup, treacle, vanilla extract and eggs to the mixture and continue beating. 
  6. Turn the beaters down to a slow speed and add the flour, one spoon at a time. Beat until all the ingredients are well combined.
  7. Purée the hot date mixture in a food processor or blender, then stir in the bicarbonate of soda. 
  8. Quickly add the date mixture to the mixture in the bowl while it is still hot. Stir to combine.
  9. Pour mixture into cake pan.
  10. Bake in the oven for 20-25 minutes until the top is just firm to the touch.
For the sauce
Place all the sauce ingredients into a small sauce pan and bring to the boil. Remove from the heat.

To serve, pour generous amounts of hot toffee sauce over individual pieces of cake and top with vanilla ice cream. Serve immediately once sauce has been poured.
The cake and sauce can be made in advance, just reheat the sauce before serving.
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We LOVE this "classic," British dessert. My version was converted from the recipe on BBC Food. It is a yummy cake served with warm toffee sauce (and perfect with vanilla ice cream). 

For those of you in the States, "pudding" in the UK generally refers to any dessert or sweet dish served after a meal, though the term also describes some of the savory (salty) dishes as well (such as Yorkshire pudding). 

1 comment:

  1. We made this dessert today for Mother's day. I used agave nectar instead of golden syrup and it was a perfect substitute! Thanks for having this recipe resource! We LOVED it!
    Miss you!

    ReplyDelete

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