Recipe Post
So today I made Sticky Toffee Pudding and it turned out really amazing. I wish I had pictures for bakebakebake but everyone ate it up so fast I didn't get time to snap even one photo. I made it with Splenda's Brown Sugar Blend so that my dad could eat it but you could make it with regular brown sugar if you want. And the dates I used were extremely old (leftover from Christmas last year) so I can only imagine what the same pudding would taste like with fresh dates. I've also resolved to put a cupful of walnut pieces into the next one, just because I like walnuts and I think it'd add a nice texture to the pudding.
Sticky Toffee Pudding
Ingredients
1 1/2 cups pitted dates, chopped
1 1/2 cups water
1/2 cup butter
1 cup brown sugar
3 eggs
2 cups all-purpose flour
1 tsp.baking powder
1/2 tsp. baking soda
For Toffee Sauce:
1 cup whipping cream
1 cup brown sugar
1/2 cup butter
Put dates and water into a saucepan and bring to a boil over medium heat, then simmer on low for ten minutes, or until the dates are soft and have absorbed most of the water (my older, slightly stale dates took a little longer to do this). Puree the date mixture in a blender or food processor and set aside.
In a separate bowl, mix softened butter and brown sugar until well blended, then beat in the eggs one at a time. Add flour, baking powder, and baking soda, mix well. Add pureed dates, and mix well again. (You might want to add a teaspoon of vanilla to the mixture at this point. I think it adds to the flavour).
Spoon mixture into a prepared baking dish or lots of little souffle bowls (which I do not have). Bake at 350 degrees for 40 minutes or until top browns nicely and you can stick a toothpick into the center and bring it out clean. Let the cake cool a bit.
While the cake is cooling, prepare the topping. Combine the cream, sugar, and butter together in a saucepan and bring to a boil over low-medium heat. Stir continuously so that the cream doesn't scald. Keep the mixture boiling for about three minutes (the colour should deepen slightly) and then set aside to thicken and cool.
Then take the toothpick you used to check the cake and stab it into the cake a bunch of times all over to make lots of little holes. Take half the toffee sauce and spoon it over the cake, letting it filter into the holes and sink down into the pudding. When you're ready to serve the cake, you can spoon the rest of the topping over individual pieces (the sauce keeps in the fridge so don't worry about using it all. It's great on ice cream too). Sticky Toffee Pudding should be served warm so don't wait too long to eat it. Not that I think you'll have any trouble doing that. :)
Sticky Toffee Pudding
Ingredients
1 1/2 cups pitted dates, chopped
1 1/2 cups water
1/2 cup butter
1 cup brown sugar
3 eggs
2 cups all-purpose flour
1 tsp.baking powder
1/2 tsp. baking soda
For Toffee Sauce:
1 cup whipping cream
1 cup brown sugar
1/2 cup butter
Put dates and water into a saucepan and bring to a boil over medium heat, then simmer on low for ten minutes, or until the dates are soft and have absorbed most of the water (my older, slightly stale dates took a little longer to do this). Puree the date mixture in a blender or food processor and set aside.
In a separate bowl, mix softened butter and brown sugar until well blended, then beat in the eggs one at a time. Add flour, baking powder, and baking soda, mix well. Add pureed dates, and mix well again. (You might want to add a teaspoon of vanilla to the mixture at this point. I think it adds to the flavour).
Spoon mixture into a prepared baking dish or lots of little souffle bowls (which I do not have). Bake at 350 degrees for 40 minutes or until top browns nicely and you can stick a toothpick into the center and bring it out clean. Let the cake cool a bit.
While the cake is cooling, prepare the topping. Combine the cream, sugar, and butter together in a saucepan and bring to a boil over low-medium heat. Stir continuously so that the cream doesn't scald. Keep the mixture boiling for about three minutes (the colour should deepen slightly) and then set aside to thicken and cool.
Then take the toothpick you used to check the cake and stab it into the cake a bunch of times all over to make lots of little holes. Take half the toffee sauce and spoon it over the cake, letting it filter into the holes and sink down into the pudding. When you're ready to serve the cake, you can spoon the rest of the topping over individual pieces (the sauce keeps in the fridge so don't worry about using it all. It's great on ice cream too). Sticky Toffee Pudding should be served warm so don't wait too long to eat it. Not that I think you'll have any trouble doing that. :)