Sticky Toffee Pudding

sticky toffee pudding

This recipe was part of my quest to bake all the delicious goodies that seem to be in all the mail order catalogs during the holidays.

Pudding (cake)

8 ounces SunMaid chopped dates

2 cups boiling water

Pour water over dates and set aside to absorb the liquid.

In the mixer combine:

½ cup (one stick) butter

1 cup granulated sugar

1 cup brown sugar

Cream butter and sugars until light and fluffy.  Add eggs, one at a time.

2 eggs

Add:

3 cups flour

1 teaspoon baking soda

¼ teaspoon salt

2 teaspoons vanilla extract

Add dates and any residual water.   Bake in a greased 9x13 glass pan at 350° for 35 minutes.

Sauce

While the pudding is baking, prepare the sauce.

1¼ cups brown sugar

½ cup whipping cream

¼ cup (1/2  stick) butter

Bring to a boil, stirring constantly.  Cook for an additional 3 minutes.  Remove from heat and stir in:

1 teaspoon vanilla extract

Poke holes in top of cake and pour about half the sauce over the cake, a little bit at a time.   Reserve the other half for serving.  Reheat sauce for serving, if necessary. Serve top with whipped cream, if desired. This is really best served warm, but it holds up to a quick reheat in the microwave, too.