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Ooey and gooey and simply scrumptious, Sticky Toffee Pudding is a hit at any gathering.

Prep: 15 minutes | Cook: 30 minutes | Serves: 8

Ingredients

• 1 cup water
• 8 ounces dates, pitted and chopped
• 1/2 cup butter
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon baking soda

Sauce

• 1 cup butter
• 1 cup brown sugar
• 1 cup heavy cream
• Pinch of salt

Instructions

1. Preheat oven to 350 F. Grease and flour an 8” x 2” round cake pan.
2. Place water and dates in a medium saucepan. Bring to boil, cover and reduce heat. Allow to simmer for 5 minutes. Remove from heat, allow to stand, covered for 5 minutes.
3. Cream butter and sugar. Beat in egg and vanilla until combined. Mix in flour and baking soda.
4. Add the dates, do NOT drain water. Beat on high for 1 minute.
5. Pour into prepared pan and bake for 30 minutes.
6. When pudding has about 10 minutes of bake time remaining, prepare the toffee sauce. Combine all the sauce ingredients in a saucepan over medium high heat. Bring to a gentle boil and while stirring constantly continue to boil until sugar is dissolved and sauce is slightly reduced, about 5 minutes. Remove from heat and cover.
7. When pudding is done, remove to rack and poke holes all over top of cake with a fork. Pour half of toffee sauce over top, allowing it to soak into the cake for about 20 minutes.
8. Run a knife around edge of cake pan and invert pudding onto serving plate.
9. Pour remaining warm toffee sauce over pudding and serve immediately with vanilla ice cream.

Our Recommendations

A good, heavy saucepan such as the Farberware Classic 2-Quart Saucepan with Lid is a good investment when preparing your special sauces.

• Inspired by: Jane Eyre

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Author: Annie  Category: sweets  Tags: cakes & cupcakes, irish, world cuisines