Sticky Toffee Pudding
Sticky Toffee Pudding with Toffee Sauce
ingredients
1 1/2 cups pitted dates, chopped
1 1/2 cups water
1/2 cup butter
1 cup brown sugar
3 eggs
2 cups all-purpose flour
1 tsp.baking powder
1/2 tsp. baking soda
For Toffee Sauce:
1 cup whipping cream
1 cup brown sugar
1/2 cup butter
method
Combine the dates and water in a medium-sized saucepan. Bring to a boil and simmer gently for 10 minutes, or until most of the liquid had been absorbed by the dates or evaporated. Puree the dates in a food processor, blender or stick mixer.
With an electric mixer, beat the butter with the brown sugar. Beat in eggs, one at a time.
In a medium-sized bowl, mix flour with baking powder and baking soda. Add to the wet batter and then stir in pureed dates.
Spoon the batter into a buttered 9" x 13" baking dish, lined with parchment paper. Bake in a 350° over for 35 to 45 minutes or until the top feels firm when gently pressed in the center.
While pudding is cooking, make the toffee sauce by combining cream sugar and butter in a heavy-bottom saucepan. Bring to a boil then cook, boiling and stirring for about 3 minutes. Let cool slightly.
When cake is done and cooled slightly, prick with a skewer to make lots of tiny holes. Spoon half of the toffee sauce over the cake.
When ready to serve, top with remaining toffee sauce and whipped cream. Can be served warm or at room temperature.
Makes 12 Servings.
Per serving Calories 505.7 Total Fat 24.4 g (Saturated Fat 14.7 g, Polyunsaturated Fat 1.2 g, Monounsaturated Fat 6.6 g) Cholesterol 121.0 mg, Sodium 147.4 mg,Total Carbohydrate 69.6 g, Dietary Fiber 2.3 g, Sugars 14.1 g, Protein 5.4 g
http://www.fortysomething.ca/2008/01/sticky_toffee_pudding.php