Sticky Toffee Pudding
A co-worker was so kind to give me cool new non-stick baking molds. I had to think of the stickiest cake to try them out. So I made these sticky toffee puddings for our holiday party. There was a tiny but of sticking on the very bottom, little piece of dates. But over all I was very impressed.
Sticky Toffee Pudding
Cake:
10 oz dates
1 ¾ cup water, boiling
1 ½ teaspoon baking soda
1 stick butter, at room temperature
1 ½ cup sugar
2 eggs
½ tablespoon vanilla
½ teaspoon salt
1 ½ cup flour
1 ½ teaspoon baking powder
Chop the dates in a food processor until fine. Place the dates and the baking soda into a large bowl. Add the boiling water and stir to combine and break up all of the dates. Set aside to cool.
Preheat the oven to 350 degrees.
Beat the butter and sugar in a mixing bowl until well incorporated. Add the eggs, vanilla and salt and beat to combine. Scrape down the bowl with a rubber spatula. Ass the baking powder and flour and beat on a low speed to form a thick dough. Scrap down the bowl again with a rubber spatula. Slowly add the date mixture and beat on low speed till fully combined.
Spray small molds with cooking oil spray and align them on a cookie sheet. Fill each cup half way full. Bake in the oven for 30 minutes or until the cakes are a dark golden brown and a tooth pick some out mostly clean. Cool the cakes on a wire rack before removing from the molds.
Toffee Sauce:
1 stick butter
1 cup heavy cream
1 cup brown sugar, packed
½ cup corn syrup
Pinch of salt
Place all items into a heavy bottom sauce pan, heat on medium heat. Once the butter is fully melted, stir with a wooden spoon to combine. Continue to cook until the mixture comes to a low boil. Turn the heat down to medium low and boil for 3-5 more minutes. Let the sauce cool somewhat before serving. It is best served warm. You can either heat it up in the microwave for 30 seconds or on the stove top.
Whipped Cream:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
Beat all items together with an electric mixer to form stiff peaks.
Sticky Toffee Pudding
Cake:
10 oz dates
1 ¾ cup water, boiling
1 ½ teaspoon baking soda
1 stick butter, at room temperature
1 ½ cup sugar
2 eggs
½ tablespoon vanilla
½ teaspoon salt
1 ½ cup flour
1 ½ teaspoon baking powder
Chop the dates in a food processor until fine. Place the dates and the baking soda into a large bowl. Add the boiling water and stir to combine and break up all of the dates. Set aside to cool.
Preheat the oven to 350 degrees.
Beat the butter and sugar in a mixing bowl until well incorporated. Add the eggs, vanilla and salt and beat to combine. Scrape down the bowl with a rubber spatula. Ass the baking powder and flour and beat on a low speed to form a thick dough. Scrap down the bowl again with a rubber spatula. Slowly add the date mixture and beat on low speed till fully combined.
Spray small molds with cooking oil spray and align them on a cookie sheet. Fill each cup half way full. Bake in the oven for 30 minutes or until the cakes are a dark golden brown and a tooth pick some out mostly clean. Cool the cakes on a wire rack before removing from the molds.
Toffee Sauce:
1 stick butter
1 cup heavy cream
1 cup brown sugar, packed
½ cup corn syrup
Pinch of salt
Place all items into a heavy bottom sauce pan, heat on medium heat. Once the butter is fully melted, stir with a wooden spoon to combine. Continue to cook until the mixture comes to a low boil. Turn the heat down to medium low and boil for 3-5 more minutes. Let the sauce cool somewhat before serving. It is best served warm. You can either heat it up in the microwave for 30 seconds or on the stove top.
Whipped Cream:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
Beat all items together with an electric mixer to form stiff peaks.
Labels: dates, sticky toffee pudding, toffee sauce
posted by Christina G at
11:46 AM
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