FOOD + ENTERTAINING
STICKY TOFFEE PUDDING
Serves 12
½ cup ( 1 stick ) unsalted butter , softened
12 ounces dates , pitted and chopped 1 ½ cups water 1 ½ cups dark brown sugar 1 ½ teaspoons vanilla extract 2 eggs 1 ¾ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ¼ teaspoon salt
Toffee Sauce
¾ cup ( 1 ½ sticks ) unsalted butter , softened
1 ½ cups dark brown sugar 1 ½ cups heavy cream 1 ½ teaspoons vanilla extract
Sweet Cream
1 ½ cups heavy cream ½ cup sugar ½ teaspoon vanilla extract
To make the toffee sauce :
Place all toffee sauce ingredients into a saucepan and gently stir together . Simmer over medium heat until an amber sauce has formed and is thick enough to coat the back of a wooden spoon , about 10 minutes . Stir and remove from heat .
To make the pudding :
Preheat oven to 350 degrees .
Place dates and water in a small pot and bring to a boil . Remove from heat and set aside . Cool for 15 minutes .
Pour mixture into a blender and blend until smooth . Set aside .
In a mixing bowl combine flour , baking powder , baking soda , cinnamon , clove , nutmeg , and salt and whisk together . Set aside .
In bowl of a stand mixer with a paddle attachment ( or using a hand mixer ), cream together the butter and sugar .
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