Ingredients Jump to Instructions ↓

  1. Sticky Toffee Pudding (Irish style)

  2. unsalted butter for baking dish

  3. 1 cup and 1 tablespoon all-purpose flour

  4. 1 teaspoon baking powder

  5. 3/4 cup pitted dates (Medjool would be fine)

  6. 7 tablespoons unsalted butter

  7. 3/4 cup granulated sugar

  8. 1 egg, lightly beaten

  9. 1 teaspoon baking soda

  10. 1 teaspoon vanilla

  11. 1-1/4 cup boiling water

  12. 2 tablespoons packed brown sugar

  13. 4 tablespoons heavy cream

  14. whipped cream for topping or ice cream

  15. 175C (350 F). Butter an

  16. 8x6" baking dish or 8-inch

  17. round cake tin. Sift the flour and baking powder onto a sheet of

  18. waxed paper or into a bowl; set aside. Chop the dates fine; toss

  19. 1 tablespoon flour in a small bowl. Beat

  20. 4 tablespoons of

  21. butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture;

  22. beat for 1 minute. Beat in remaining flour mixture. Add dates,

  23. baking soda and vanilla to the 1 1/4 cups boiling water, stirring

  24. to combine; add to batter, beating until well blended. Pour batter

  25. into a greased and floured baking dish; bake until set and well

  26. browned on top, 35-40 minutes. Remove from oven to wire rack.

  27. Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar

  28. and the 2 tablespoons heavy cream in a small heavy saucepan over

  29. medium heat to simmering; simmer until thickened, about 3 minutes.

  30. Remove from heat; pour topping over pudding. Place pudding in

  31. broiler, about 4 inches from source of heat; broil until top is

  32. bubbly, about one minute. Serve warm. You can use enough sauce to

  33. cover the pudding for "bubbling" and reserve the rest for pouring!

  34. These can also be baked in individual small pudding tins for about 20 minutes. Everyone gets their very own little toffee pudding.


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