Sticky Toffee Pudding

... submitted by dave


from US

Serves 8

Date Puree:
13 oz. pitted dates
11/2 cup water

Simmer dates in water over a low heat for 10-15 minutes until they are soft and the
water has almost
evaporated. Process dates in a blender until smooth. Set aside.

Toffee Sauce:

2 1/2 cup heavy cream
1 1/2 cup granulated sugar
1/2 cup liquid glucose (optional)
4 1/2 oz. unsalted butter

Pour half the cream and all other ingredients into a thick-bottomed pan and mix well.
Bring the sauce
to a boil, stirring with a wooden spoon, and continue to boil until sauce is golden
brown. Remove from
heat and allow it to cool slightly. Whisk in the remaining cream.


Sponge:

4 1/2 oz. unsalted butter, softened
1 1/2 cup light brown sugar
3 medium eggs, lightly beaten
1 tsp vanilla
2 cup flour
2 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350 degrees. Sift together flour, baking powder, and baking soda. Set
aside. Cream butter and sugar on medium speed with paddle attachment of an electric
mixer until mixture becomes light and fluffy. Slowly add eggs-if the mixture starts to
separate, add a little flour and continue mixing for approx. 1 minute. Add vanilla.
Slowly fold in sifted flour mixture until smooth. Add warm date puree and mix well.
Portion batter into 8 4-oz. Reynolds foil cake cups or muffin tins and bake for approx.
20-25 minutes, or until the sponge is firm to the touch. Allow sponge to cool and cut
off tops. Remove sponge from cups and cut in half horizontally. Place a small amount of
toffee sauce in bottom of tin. Then place one layer of sponge on top of the sauce, then
top that with 2/3 of the toffee sauce and repeat with other layer. Once you have
reassembled the pudding in the tin, place in 350-degree oven for 6-8 minutes. Remove
from tins and serve warm with remaining sauce.



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