Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky toffee pudding is my all time favorite dessert.  It has a deep caramel flavor that truly makes me swoon.  Once topped with whipped cream, it’s a dessert I could eat until I went blind.  If you live in Salt Lake City, Copper Kitchen has a dessert similar to sticky toffee pudding, that I can barely resist.  In my attempt to recreate their dessert, here is my version.

sticky toffee pudding recipe
Sticky Toffee Pudding

Recipe: Sticky Toffee Pudding

Prep Time: 5 minutes        Cooking Time:  40-45 minutes      Serves: 8-10

Ingredients:

1 cup dates, chopped
1 1/4 cup boiling water
1 teaspoon baking soda
1/4 cup salted butter, softened (I microwave it for roughly 8 seconds)
3/4 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt

Caramel Sauce:

1/2 cup cream
1/2 cup salted butter
1 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla

Whipped Cream:

1 cup heavy whipping cream
4 teaspoons granulated sugar

Directions for Cake:

Preheat oven to 350 degrees.

Grease a 10 inch round baking dish.

In a medium sized sauce pan combine water and dates.  Heat on high until it comes to a boil.  Have dates boil for about 1-2 minutes.  Turn off heat and add baking soda.

In a medium sized mixing bowl, combine butter and sugar.  Add egg and continue mixing.  Then, add flour, baking powder, and salt.  Mix until thoroughly combined.  Slowly add the date mixture to the flour mixture.  While pouring the hot mixture into the flour mixture, continually stir so the egg doesn’t scramble.

Pour cake mixture into 10 inch baking dish.  Bake for roughly 30-35 minutes or until a knife comes out clean.  If it gets too brown on top, place a piece of foil on top.

Once the cake is baked, take a sharp knife or toothpick and poke holes throughout the entire cake.  Pour about half of the caramel sauce on the cake.

You can serve it now by topping each piece with a spoonful of extra caramel sauce and whipped cream.

Or you can serve it at room temperature at a later time.  Make sure to reheat the caramel sauce if you do this option.

Directions for Caramel Sauce:

In a small sauce pan, combine all ingredients.  Bring to a low boil.  Boil for roughly 2-3 minutes or until brown sugar has completely dissolved.

Directions for Whipping Cream:

Whip the cream until soft peaks form.  Add granulated sugar and continue mixing for another minute.

Suggestions:

If sticky toffee pudding isn’t up your alley, I suggest making brownies or sea salt chocolate chip cookies.

Enjoy!

 

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