Sticky Toffee Date Pudding
Servings: 10
Ingredients
- 1 1/2 cups chopped dates
- 1 tsp baking soda
- 5 1/2 Tbsp unsalted butter divided
- 2 cups light brown sugar divided
- 2 large eggs
- 1 1/4 cups self-rising flour
- 1 cup whipping cream
- 1/2 tsp vanilla extract
Instructions
Pudding
- Preheat oven to 350°.
- Place chopped dates in a medium glass bowl.
- Stir in baking soda.
- Add 1 cup of boiling water, stir and let sit for about 20 minutes.
- With an electric mixer, cream together 4 Tbsp butter and 1 cup brown sugar.
- Add the eggs, one at a time, and beat until batter turns pale and is smooth.
- Fold in the flour with a metal spoon and then add date mixture.
- Stir until combined.
- Pour the mixture in a 8 inch cake pan that has been greased with cooking spray.
- Bake for about 35-40 minutes until cooked through.
- Let cool for 5 minutes and turn out onto a wire rack.
- Once cooled, place on a plate, or freeze until ready to use.
Sauce
- In a small saucepan, combine 1 1/2 Tbsp butter, whipping cream, vanilla and 1 cup light brown sugar. Cook on low heat until butter is melted, then 5 minutes longer.
Notes
To serve, cut pudding into wedges on a plate along with a scoop of ice cream. Pour sauce on top.