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Wednesday, April 8, 2015

Sticky Toffee Pudding

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

  • Servings: 12
  • 12 ounces pitted dates, chopped
  • 1 cup boiling water
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups golden brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups whipping cream, divided
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1/2 cup light corn syrup

Recipe

  • 1 in a medium bowl, place chopped dates and pour boiling water over and allow to stand until cool.
  • 2 preheat oven to 350°f.
  • 3 butter and flour 9x9x2" square metal pan.
  • 4 in another medium bowl, whisk together flour, baking powder, baking soda and 1/2 tsp salt; set aside.
  • 5 in a large bowl, beat butter until light and fluffy.
  • 6 add brown sugar and beat until well combined (mixture will look grainy).
  • 7 beat in eggs one at at time, mixing well after each addition.
  • 8 stir in vanilla.
  • 9 stir in flour mixture in 4 additions alternating with date mixture, beginning and ending with flour mixture.
  • 10 transfer batter to prepared pan.
  • 11 bake for 40 minutes or until toothpick inserted in center comes out clean.
  • 12 spoon 1/2 cup toffee sauce over cake, spreading evenly over cake.
  • 13 bake until sauce is thick and bubbly, about 8 minutes.
  • 14 cool cake in pan until lukewarm or room temperature and serve with remaining toffee sauce.
  • 15 to make toffee sauce:.
  • 16 in a large heavy sauce pan bring 1 1/2 cups cream, sugar, butter and corn syrup to boil over medium-high heat, stirring until sugar dissolves and butter melts.
  • 17 reduce heat to medium and boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.
  • 18 remove sauce from heat.
  • 19 whisk in remaining 1 cup of cream (mixture will bubble vigorously).
  • 20 strain into medium microwave-proof bowl. to make ahead: can be made ahead 3 days in advance. cool, cover and refrigerate. rewarm in microwave at 15 second intervals.

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