This Sticky Toffee Pudding recipe is a lusciously wealthy and moist British dessert that’s surprisingly straightforward to make.
On this dessert recipe, chopped dates and brown sugar are baked right into a decadent sponge cake and topped with a buttery toffee sauce.
- Taste: Sticky toffee pudding is a wealthy, fudgy, barely dense cake with a buttery toffee sauce.
- Method: Don’t skip soaking the dates; this creates the proper texture.
- Time-Saving Tip: The toffee sauce may be made forward of time and warmed earlier than serving. It is going to thicken because it cools and skinny out once more as soon as heated.
- Serving recommendations: This dessert is nice, decadent, and wealthy. Reduce the items a bit smaller than you’d a daily chocolate cake. Serve with vanilla ice cream or a dollop of whipped cream.
Ingredient Suggestions for Sticky Toffee Pudding
- Dates: Dates are naturally candy (AKA nature’s sweet) and supply a chewy texture to the sponge cake. Make sure the dates are pitted or reduce a small slit down the middle of every and take away the pits if wanted.
- Cake: The rest of the cake makes use of fundamental kitchen substances. Both gentle or darkish brown sugar can be utilized.
- Toffee Sauce: This sauce is much like caramel sauce however makes use of brown sugar as an alternative of white sugar. Be happy to modify out the brandy for rum or vanilla extract.
Variations
Whisk in a little bit cinnamon, nutmeg, or apple pie spice with the dry substances in Step 4 for a extra richly flavored and fragrant cake.
Toffee sauce may be folded into whipped cream for an particularly decadent topping should you like. Sugared cranberries or candied pecans will add a festive (and photo-worthy!) aptitude to sticky toffee pudding.
How one can Make Sticky Toffee Pudding
- Soften dates in boiling water and baking soda. Mix till clean.
- Put together the cake batter and add the dates. (recipe beneath).
- Bake till set.
- Put together the toffee whereas the cake is baking.
Storing Sticky Toffee Pudding
- Retailer sticky toffee pudding lined at room temperature for as much as 2 days or 5 days within the fridge. Preserve the toffee sauce in a jar with a tight-fitting lid within the fridge for as much as 10 days. Reheat in 30-second intervals within the microwave till warmed by means of.
- Freeze pudding in single parts wrapped in plastic wrap after which in a zippered bag for as much as 3 months. Thaw at room temperature or within the fridge.
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Sticky Toffee Pudding
A wealthy, moist date cake with a buttery brown sugar and brandy toffee sauce.
Stop your display from going darkish
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Preheat the oven to 350°F. Line a 9×9 inch baking pan with parchment paper.
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In a saucepan, mix the dates and water and convey to a boil. Flip off the warmth and stir in baking soda and put aside to relaxation 10-Quarter-hour. Mix with a hand blender or small meals processor till clean.
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Cream ⅓ cup butter and ⅔ cup brown sugar with a mixer on medium velocity till fluffy. Combine within the eggs one by one and the vanilla.
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Whisk flour and baking powder. Alternate including the flour combination and the cooled date combination till mixed.
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Pour batter into the ready pan and bake for 23-27 minutes, or till a toothpick comes out clear. Let cool within the pan.
Toffee Sauce
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In a saucepan mix the brown sugar, butter, heavy cream, and brandy (if utilizing vanilla add it after cooking the sauce).
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Carry to a boil over medium-high warmth. Cut back to a low boil and cook dinner for 4-5 minutes. Stir in salt. The sauce will thicken because it cools.
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Reduce the toffee pudding into 9 items and serve with toffee sauce.
- This recipe may be doubled and cooked in a 9×13 pan for 40-45 minutes.
- If making the toffee sauce forward of time, reheat the sauce earlier than serving.
- Retailer leftover cake at room temperature for as much as 2 days, or within the fridge for as much as 5 days.
- The sauce may be refrigerated for as much as 10 days.
- Freeze for as much as 3 months.
Energy: 340 | Carbohydrates: 48g | Protein: 3g | Fats: 16g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 72mg | Sodium: 115mg | Potassium: 225mg | Fiber: 2g | Sugar: 37g | Vitamin A: 538IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg
Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of substances used.
Course Cake, Dessert, Sauce
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