Sticky Toffee Pudding
Description
This sticky toffee pudding recipe makes a deliciously rich and gooey sponge cake drizzled with warm toffee sauce for a classic British dessert.
Ingredients
•
1 3/4 cups pitted, chopped dates
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1 teaspoon baking soda
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3/4 cup boiling water
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1/3 cup butter
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3/4 cup white sugar
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2 large eggs
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1 1/8 cups self-rising flour
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3/4 cup packed brown sugar
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1/3 cup butter
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2/3 cup evaporated milk
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1 teaspoon vanilla extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
3
Beat 1/3 cup of butter with white sugar in a bowl with an electric mixer until light and frothy. Beat in eggs and mix well to combine.
4
Add flour and date mixture (including water) to the egg mixture and fold to combine. Pour cake batter into the prepared baking dish.
5
Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cake cool slightly while you prepare the toffee sauce.
6
To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour toffee sauce over individual servings of warm cake.