Sunday, December 12, 2010

Sticky English Pudding

I was never a fan of English cooking or dates until I tried this recipe. Sticky toffee pudding is a British dessert. It’s a moist sponge cake with chopped dates or prunes and is served covered in a beautiful toffee sauce. The best part - It’s even better the next day – that is if you have any leftovers.
I put some leftover peaches with it.
Bon Appetit!
Serves 10

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan

1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan

8 ounces pitted dates, finely chopped

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

Toffee Sauce

16 tablespoons unsalted butter (2 sticks)

1 cup heavy cream

1 cup packed light-brown sugar

1/4 teaspoon salt

Directions for the pudding:
Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.

In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.

With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.

Spread batter in prepared pan or individual ramkins. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.

Directions to prepare the sauce:

In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. If desired, reheat sauce over low before serving.

Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.