Sticky Toffee Pudding
Sticky Toffee Pudding (adapted from epicurious.com)
1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups sifted all-purpose flour plus more for pan
1 1/2 cups chopped pitted dates (about 6 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups (packed) light brown sugar
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1 teaspoon brandy (optional)
1/2 teaspoon vanilla extract
- Preheat oven to 350°F.
- Butter and flour either a 6 cup Bundt pan or 6 jumbo muffin pans. Or for smaller puddings, a regular muffin pan.
- Bring dates and 1 1/4 cups water to a boil in a medium saucepan. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
- Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl.
- In an electric mixer, beat butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy).
- Add 1 egg and mix until blended.
- Add half of flour mixture and half of date mixture; mix till blended.
- Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into pans.
- Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack.
- For the sauce, bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla.
- To assemble, put the pudding on a plate and pour toffee sauce over. Serve with a little sweetened whipped cream.