A favored sweet in Great Britain, Sticky Toffee Pudding is fantastically rich but relatively easy to prepare. A buttery drizzle of toffee sauce and a sprinkle of toasted pecans adds an over-the-top note of flavor to an already decadent dessert that is perfect for teatime or anytime at all.
Sticky Toffee Pudding
Makes 6 servings
1 cup boiling water1 cup finely chopped dates1 cup butter, softened and divided1 cup firmly packed light brown sugar, divided1 egg1 cup cake flour1 teaspoon baking powder1/4 teaspoon salt, divided1 teaspoon vanilla extract1/4 cup heavy creamGarnish: whipped cream, chopped toasted pecans
1. Preheat oven to 350°. Grease an 8x8-inch baking dish; set aside.
2. In a small bowl, pour the boiling water over the dates; set aside. In a large bowl and using an electric mixer at medium speed, cream 1/2 cup butter and 1/4 cup brown sugar for 4 minutes, until pale in color. Beat in the egg, then scrape down the sides.
3. Gradually add the flour, baking powder, and 1/8 teaspoon salt, and mix until well combined. Add the vanilla extract and the dates with the water, and stir until well combined.
4. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, or until firm.
5. In a small saucepan over medium heat, cook the remaining 1/2 cup butter, remaining 3/4 cup brown sugar, cream, and remaining 1/8 teaspoon salt for 6 minutes.
6. Using a 2 1/4 -inch round cutter, cut 12 rounds. On each serving plate, stack two rounds, and top with toffee sauce. Garnish with whipped cream and pecans, if desired. Serve immediately.
Sticky Toffee Pudding
Makes 6 servings
1 cup boiling water1 cup finely chopped dates1 cup butter, softened and divided1 cup firmly packed light brown sugar, divided1 egg1 cup cake flour1 teaspoon baking powder1/4 teaspoon salt, divided1 teaspoon vanilla extract1/4 cup heavy creamGarnish: whipped cream, chopped toasted pecans
1. Preheat oven to 350°. Grease an 8x8-inch baking dish; set aside.
2. In a small bowl, pour the boiling water over the dates; set aside. In a large bowl and using an electric mixer at medium speed, cream 1/2 cup butter and 1/4 cup brown sugar for 4 minutes, until pale in color. Beat in the egg, then scrape down the sides.
3. Gradually add the flour, baking powder, and 1/8 teaspoon salt, and mix until well combined. Add the vanilla extract and the dates with the water, and stir until well combined.
4. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, or until firm.
5. In a small saucepan over medium heat, cook the remaining 1/2 cup butter, remaining 3/4 cup brown sugar, cream, and remaining 1/8 teaspoon salt for 6 minutes.
6. Using a 2 1/4 -inch round cutter, cut 12 rounds. On each serving plate, stack two rounds, and top with toffee sauce. Garnish with whipped cream and pecans, if desired. Serve immediately.
From Teatime magazine
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