Sticky toffee pudding

This is an old British dessert, or “pudding” as they say, and it is really quite amazingly delicious.  It is basically a rich buttery date filled cake smothered in warm caramel or toffee sauce.  It’s a terrific ending to a traditional winter or holiday meal, and then if you are lucky enough to have leftovers, it is a decadent midnight snack.

 

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Sticky toffee pudding
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Make toffee sauce:Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally. This might take abut ten minutes., Set aside. (This can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
  2. Preheat oven to 350°F. Grease a 12-cup Bundt or tube pan.
  3. Whisk flour and baking powder in medium bowl to blend; set aside.
  4. Combine the water, dates and baking soda in medium saucepan and bring to boil. Remove from heat; cool completely.
  5. With electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs one at a time. Add in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
  6. Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter.
  7. This can be prepared 1 day ahead. Once it is cool, wrap and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat.
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