Sticky Toffee Pudding with Butterscotch Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
The classic Sticky Toffee Pudding is a traditional dessert in Britain. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. Ingredients:
2 cups coarsely chopped pitted dates (about 12 ounces) |
2-1/2 cups water |
2 teaspoons baking soda |
1-2/3 cups sugar |
1/2 cup butter, softened |
4 eggs |
2 teaspoons vanilla extract |
3-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
butterscotch sauce: |
7 tablespoons butter, cubed |
2-1/4 cups packed brown sugar |
1 cup half-and-half cream |
1 tablespoon brandy |
1/4 teaspoon vanilla extract |
whipped cream, optional |
Directions:
1. In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm.
2. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture.
3. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack.
4. Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream. Yield: 15 servings (2-1/2 cups sauce).
|
|