Scotland's Sticky Toffee Pudding
2016-04-10 14:21:37
Serves 8
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Cake
- 1 cup plus 1 tablespoon flour
- 1 teaspoon baking powder
- 3/4 cup dates, chopped fine and pits removed
- 1 1/4 cup boiling water
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
Sauce
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 cup light brown sugar
Instructions
- Preheat the oven to 350 degrees. Heavily grease a 10 inch square baking dish. In a medium bowl, mix together the flour and baking powder. In a separate small bowl, add the dates, boiling water, and baking soda; set aside. In a large bowl, beat together the butter and sugar until fluffy. Add the egg and vanilla and beat. Gradually add in the flour mixture until combined, then the date mixture. Pour into the baking dish and bake until the cake is set and deeply browned on top, 35 minutes. Meanwhile while the cake is baking, make the toffee sauce. In a medium pot over high heat, add the butter, heavy cream, and brown sugar until boiling. Reduce the heat to medium, and cook until thickened, 10-15 minutes. Once the cake is done, spoon 1/3 of the sauce over the top and return to the oven for a minute or two. Cut out squares and serve immediately topping with as much more toffee sauce as you like. Serve with cream, whipped cream, or vanilla ice cream (ze best).
Notes
- Reheat remaining cake and sauce separately for future eating 🙂
Adapted from Marie Simmons
Adapted from Marie Simmons
SALT & PREPPY https://www.saltandpreppy.com/
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