Sticky Toffee Pudding
A pub meal in England is not complete without a rich date pudding to finish off the meal. Sticky Toffee Pudding is, hands down, one of my all time favorite desserts. The pudding and Caramel-rum sauce can be made well in advance and re-heated just before serving. Top it with a premium vanilla ice cream and some whipped cream and you are in heaven.
Sticky Toffee Pudding is quick and very easy to make. Combine the chopped dates with baking soda and cover with boiling water. Add dark rum and vanilla and allow the mixture to sit for 5 minutes.
Cream together the butter and sugar, add the eggs, then the flour and finally the soaked dates. Pour the batter into a buttered and floured pan and bake for 45 minutes.
The Caramel-Rum Sauce is also very easy to make. Bring all of the ingredients (except for the vanilla) to a boil, reduce heat and simmer for 15 minutes. Stir in vanilla and the sauce is done.
Cut the cake into 9 pieces (3×3) and remove a portion to a plate. Top with a generous amount of the Caramel-Rum Sauce, add a large scoop of vanilla ice cream and top with a dollop of whipped cream.
Sticky Toffee PuddingCourse: DessertDifficulty: Easy
2 cups dates, pitted and chopped (11 ounces)
1 1/2 teaspoons baking soda
1 1/2 cups boiling water
2 Tablespoons dark rum
1/4 teaspoon vanilla
1 cup granulated sugar
1/2 cup unsalted butter, soft
2 large eggs
1 1/2 cups all-purpose flour
1 batch Caramel-rum sauce (recipe below)
vanilla ice cream
- Caramel-Rum Sauce
2 cups brown sugar
1 cup unsalted butter
1/2 cup dark rum
1 cup heavy cream
2 teaspoons vanilla extract
- Preheat the oven to 350 degrees. Butter and flour an 8-inch by 8-inch baking pan.
- Combine the chopped dates and baking soda together in a small mixing bowl. Cover with boiling water, rum and vanilla and let set for 5 minutes.
- In another bowl, cream together the sugar and butter. Add the eggs and mix well. Add flour and date mixture and stir until well incorporated.
- Pour into the prepared baking pan and place in the center of the preheated oven. Bake for about 45 minutes, or until a toothpick comes out clean. Let cool 5 minutes.
- To serve, cut the pudding into 9 pieces (3 inches by 3 inches) and serve drenched in Caramel-Rum Sauce with vanilla ice cream and whipped cream on top.
- Caramel-Rum Sauce
- Bring all the ingredients, except the vanilla, to a boil in a small saucepan, stirring occasionally.
- Reduce the heat to low and simmer the sauce for 15 minutes over low heat.
- Remove from the heat and stir in vanilla. Keep warm until serving.