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Sticky Toffee Pudding

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Active Time:  25 Minutes
Total Time:  1 Hour 35 Minutes
  Serves 12
Both the English and the Irish love this sweet, although it's actually more like a cake than a pudding. Because it's so rich, I like to balance the flavor with fresh strawberries or raspberries.
For the Sticky Toffee Sauce:
4 cups heavy cream
2 cups dark brown sugar, packed
1/2 cup unsalted butter
For the Cake:
1 1/2 cups water
1 1/4 cups chopped pitted dates
2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter
2/3 cup sugar
4 large eggs
2 teaspoons vanilla extract

Fresh strawberries or raspberries for garnish (optional)
Mix cream, brown sugar and butter in heavy large saucepan over medium-high heat. Bring to boil, stirring constantly. Reduce heat to medium-low and simmer until sauce is reduced 3 1/2 cups, stirring frequently, about 5 minutes.

Preheat oven to 350 degrees F.

Generously butter 12-cup Bundt pan. Combine water, dates and baking soda in heavy medium saucepan. Bring to boil. Remove from heat and cool completely.

Sauce and date mixture can be prepared 2 days ahead. Cool sauce, then cover and refrigerate. Rewarm sauce over low heat before using. Cover and refrigerate date mixture.

Whisk flour and baking powder in medium bowl to blend. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla. Add flour mixture alternately with date mixture, mixing just until blended.

Transfer batter to prepared pan. Bake until cake is golden brown and puffs, about 45 minutes. Pour half of toffee sauce over cake. Continue baking until tester inserted near center of cake comes out clean, about 15 minutes longer. Transfer pan to rack and cool 10 minutes. Invert cake onto platter.

Cut cake into slices. Transfer slices to plates. Drizzle remaining toffee sauce over each slice. Garnish with fresh fruit, if desired, and serve.

Recipe created exclusively for by Margaret M. Johnson.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Warm Souffles & Pudding Cakes
 Emerald Isle Sweets
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 831
Fat. Total: 54g
Fiber: 2g
Carbohydrates, Total: 83g
Sodium: 318mg
% Cal. from Fat: 58%
Cholesterol: 242mg
Protein: 7g
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