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"Hunger is the best sauce in the world."--Cervantes

Sticky Toffee Pudding Recipe

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This recipe for Sticky Toffee Pudding is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Caramel Sauce
1 c whipping cream
1 c unsalted butter
1 3/4 c brown sugar
pinch of salt
2 tsp vanilla

6 oz pitted dates (chopped)
1 tsp baking soda
1 1/4 c boiling water
1/4 c unsalted butter
1/2 c brown sugar
1 tsp vanilla
1 egg
1 1/2 c flour
1 1/2 tsp baking powder
Directions:
Directions:
Preheat oven to 350º. Line an 8 inch springform pan with aluminum foil and butter it well.
Make Caramel Sauce: Place all ingredients in a saucepan on medium heat. Boil for 5 minutes, until the sauce begins to turn brown and thicken slightly. Pour half into the springform pan. Save the rest of the sauce.

Place dates and baking soda in a bowl. Add boiling water, mix and let cool.
Place the butter, sugar and vanilla in an electric mixer. Beat on medium high for about 5 minutes, until well creamed. Beat in the egg, then stir in the date mixture.
Combine flour and baking powder in a small bowl. Fold into the egg mixture until evenly incorporated. Pour into the springform pan and bake for 30 minutes. Turn down the oven to 300 and bake for 20 to 60 minutes until golden brown and firm when touched lightly.
To serve: unmold the pudding, slice it and place on individual plates. Drizzle with the warmed caramel sauce.

 

 

 

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