Sticky Toffee Pudding

| Anne Burrell
Serving size:8
Total Time:
Sticky Toffee Pudding

Pudding

  • 21/4 cup pitted dates
  • 3/4 cup dark spiced rum
  • 1 tsp vanilla extract
  • 31/2 cup all-purpose flour
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tbsp baking powder
  • 2 cup cups packed light or dark brown sugar
  • 8 tbsp (1 stick) unsalted butter, at room temperature, plus more for the baking dish
  • 3 large eggs
  1. Preheat the oven to 350°F. and butter a 9 x 13-inch baking dish.
  2. In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes. Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.
  3. Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
  4. Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
  5. Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.
  6. Using a skewer or chopstick, poke holes in the pudding every inch or so.
  7. Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
  8. Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.

    Toffee Sauce

    • 11/2 lb (6 sticks) unsalted butter
    • 3 cup packed dark or light brown sugar
    • 1 cup brandy
    • whipped cream (optional)
    1. While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS ), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.

    Recipe Courtesy of Own Your Kitchen
    image Courtesy of Own Your Kitchen