Friday, September 17, 2010

Sticky Toffee Pudding

"pudding" Ingredients:
unsalted butter for baking dish
1 cup and 1 tablespoon all purpose flour
1 teasoon baking powder
3/4 cup pitted dates
7 tablespoons unsalted butter
3/4 cup sugar
1 egg, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1-1/4 cup boiling water

Toffee Sauce
5 tablespoons brown sugar, packed
2 tablespoons heavy cream

whipped cream for topping

Heat the oven to 350° F. Butter an 8x8" baking dish.
Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. 
Chop the dates fine; toss with 1 tablespoon flour in a small bowl. 
(I bought my dates already chopped at wally world. :) )
Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy.
 Beat in the egg along with a little of the flour mixture; beat for 1 minute.
 Beat in remaining flour mixture.
Add dates, baking soda and vanilla to the 1-1/4 cups boiling water, stirring to combine (this will be black in color, don't stress about it! ); add to batter, beating until well blended. 
Pour batter into a prepared baking dish; bake until set and well browned on top, 35- 40 minutes. Remove from oven to wire rack.

Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. 
I double to toffee sauce recipe, to have more on hand.
Store extra sauce in fridge for ice cream topping.. ;)

I have been told by my British friends that custard, ice cream or heavy whipping cream is good with this..

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