Wednesday, July 6, 2011

Sticky Toffee Pudding

This is one of those "Oh my!" recipes. It honestly doesn't look all the fancy but it definitely wows them when you serve it. Find a pretty casserole type dish that can go in the oven since that will be your serving dish.

For Cake
2 ounces butter
6 ounces sugar - 3/4 Cup
8 ounces all purpose flour - 1 cup
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
6 ounces chopped dates - 3/4 cup
1 egg
2 cups boiling water

For Toffee Topping
5 ounces brown sugar - 2/3 cup
3 ounces butter, melted
1/4 cup heavy cream

preheat oven to 375 degrees. Butter a 9x9 or similar size baking dish.

Put all the ingredients for the cake except the water into a kitchen mixer and blend well using a paddle attachment (or use large mixing bowl with handheld mixer) on slow speed. Add the boiling water and mix well. Add the water slowly with the mixer off to avoid splashing.

Pour the resultant batter into the baking dish. Bake APPROXIMATELY 40 minutes. The cake is done with a toothpick comes out clean.

While the cake is baking, prepare the topping: melt the butter and pour it into a medium mixing bowl Add the sugar and cream and mix well. Set in the fridge to chill.

When cake is done, allow to cool (still in the pan). After cake is cooled, spread the topping mixture over the cake. (At this point you can store it in the fridge for a day or two if necessary.)

Place cake under broiler until the topping begins to brown. Once the topping is brown and bubbling, remove from oven and serve. We usually serve with ice cream or whipped cream. This is very rich and somehow those things seem to break it up a bit. Enjoy!

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