Sticky Toffee Pudding Cake Recipe
Christmas Recipes
 Razzle Dazzle Recipes

 

Sticky Toffee Pudding Cake

2 1/4 C. dates, pitted
2 C. water
2 t. vanilla
2 t. baking soda
1 t. baking powder
4 C. all-purpose flour
1 t. salt
1 stick butter
1 1/2 C. sugar
2 eggs

Cover the dates with water and bring to a boil. Cook for 2 or 3 minutes. Remove and strain. When they have cooled enough to handle, peel and chop them. Return to the pan and cover with the two cups of water. Bring back to a boil, then remove from heat and set aside.

When they have cooled a bit -- do not drain -- stir in the baking soda and vanilla. Sift the baking powder, flour and salt together. Cream the butter and the sugar together with an electric mixer, then add the eggs. Stir in part of the dates with their liquid, then part of the dry ingredients. Alternate dry and wet ingredients until all ingredients are in the mixer and the batter is smooth. Fill greased muffin tins no more than three-fourths full.

Spray a piece of parchment paper with cooking spray and cover tins with the parchment paper, greased side down. Cover parchment paper with a baking tray. The tray keeps the muffins from rising too high.

Bake at 325 F. for approximately 15 to 20 minutes. When slightly browned and firm, remove from oven. Let cool and remove from the tins. Fill the muffin tins about one-fourth full with Toffee Sauce then return the puddings to the tins or to individual ramekins. You may serve right away or refrigerate until serving time. Before serving, remove from the tin and warm in the microwave oven for 1 minute with some additional sauce. Top with soft whipped cream.

Toffee Sauce

1 stick butter
2 C. brown sugar
2 C. heavy cream
2 T. dark rum or brandy

Melt the butter and sugar together in a 1 1/2- to 2-quart sauce pan. Stir in the cream and bring to a full boil. (Use a pan large enough to allow for the sauce to boil up.) Remove from heat and let cool a bit before stirring in the liquor.

Yields about 10 portions.

          

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