Sticky Toffee Pudding
Description
A decadently rich and truly irresistible dessert... for gourmands only.
Ingredients
At a glance
Difficulty
Moderate
Course
Desserts
Scottish
Puddings
Serves
12
The pudding:
- 8oz dates (about 1cup), pitted and cut into pieces
- 1 teaspoon baking soda
- 3 cups flour
- 1/2cup unsalted butter
- 2 large eggs
- 2 cups golden brown sugar
- 2 cups boiling water
The sauce:
- 1 cup butter
- 2 3/4 cups brown sugar
- 1 vanilla pod, split
- 1 pint whipping cream
Whipped cream or ice cream to serve
Methods/steps
The pudding:
Preheat the oven to 350°F. Butter a 9x13'' cake pan.
Cream butter and sugar until white and fluffy.
Beat in eggs gradually (1 egg at a time).
Fold in flour.
Mix the dates with the baking soda in a bowl, pour the boiling water and leave to soak for 10 minutes.
When water is absorbed add other ingredients and cream mixture.
Bake for 40 minutes.
The sauce:
Mix all the ingredients in a medium saucepan and bring to a boil over medium-high heat, stirring frequently.
Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake.
Brown under grill before serving.
Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares.
Top with whipped cream or ice cream.
Preheat the oven to 350°F. Butter a 9x13'' cake pan.
Cream butter and sugar until white and fluffy.
Beat in eggs gradually (1 egg at a time).
Fold in flour.
Mix the dates with the baking soda in a bowl, pour the boiling water and leave to soak for 10 minutes.
When water is absorbed add other ingredients and cream mixture.
Bake for 40 minutes.
The sauce:
Mix all the ingredients in a medium saucepan and bring to a boil over medium-high heat, stirring frequently.
Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake.
Brown under grill before serving.
Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares.
Top with whipped cream or ice cream.
Reviews
Additional Tips
'I fell in love with sticky toffee pudding. Every meal out (and with generous Scottish relatives there were many meals out), I'd be looking forward to dessert. Every night I'd dream about tomorrow's sticky toffee pudding. And back in Oz I'd be looking forward to my next visit to the home of sticky toffee pudding.' (Russell)
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