Sticky Toffee Pudding
Source of Recipe
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List of Ingredients
Sauce Ingredients
1 3/4 cups dark brown sugar -- packed
1 1/2 cups heavy cream
6 tablespoons unsalted butter
3 tablespoons light corn syrup
Cake Ingredients
2 cups dates -- coarsely chopped
1 cup water
1/4 teaspoon baking soda
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark brown sugar -- packed
3/4 cup unsalted butter -- room temperature
3 large eggs
2 teaspoons vanilla
Recipe
Sauce: Combine all ingredients in a medium saucepan. Stir over medium
heat
until butter melts and sugar dissolves. Boil gently until sauce
thickens and
is reduced to 2 1/4 cups, stirring occasionally, about 8 minutes.
Remove
from heat.
Cake: Combine dates and 1 cup water in a heavy medium saucepan. Bring
to a
boil. Reduce heat to medium and simmer until dates are soft and most of
the
liquid is gone but mixture is still very moist, about 5 minutes. Cool
to
room temperature. Stir in baking soda.
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with
aluminium
foil. Generously butter foil and dust with flour. Sift flour baking,
baking
powder and salt into a medium bowl. Beat brown sugar and butter in
large
bowl until blended. Beat in eggs, 1 at a time, then mix in vanilla.
Beat in
dry ingredients in 2 additions. Stir in date mixture. Pour batter into
prepared pan.
Bake until tester in center comes out clean when inserted in center,
about
30 minutes. Pierce top of cake with a wooden skewer. Pour 1 cup of the
caramel sauce over the cake. Return cake to oven and bake until caramel
sauce bubbles, about 5 minutes. Transfer cake to rack and cool in pan
until
lukewarm. Sauce and cake can be made 1 day ahead. Cover and chill
sauce.
Cool cake completely. Tent cake loosely with foil and store at room
temperature. Rewarm uncovered in 350 degree F oven for about 8 minutes.
Reheat sauce just until warm and pourable Cut cake into squares;
transfer to
plates. Pour some of the remaining warm sauce over and serve. Serves
12.
Description:
"Bon Appetit"
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