English Sticky Toffee Pudding

 

 English Sticky Toffee Pudding

Recipe courtesy Marie Simmons
The Food Network
Show: Cooking LiveEpisode: Apres Ski Party


Bonnie here...I don't really bake often but this recipe is amazing.  Jim's cousin brought it for Christmas Eve and it vanished quickly and with raves.  I wanted to share it with you and save it in my files just in case I really get inspired to go in the kitchen.

Photo: English Sticky Toffee Pudding Recipe

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Total Time:

1 hr 5 min

Prep

20 min

Cook

45 min

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Ingredients

• 1 cup plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup pitted dates
• 1 1/4 cups boiling water
• 1 teaspoon baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla

TOFFEE SAUCE:

• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 cup packed light brown sugar
• 1 cup heavy cream, whipped

Directions

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.