Sticky Toffee Pudding

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While the family was together after Christmas, Nick asked for a moist and gooey cake.  Cape Malva Pudding would have fit the bill, but we had made it for Christmas Eve, so I decided to make Sticky Toffee Pudding, which is similar.  This version is adapted from The Quick Recipe by Cook’s Illustrated.   It will make 8-10 servings in an 8 x 8 inch pan,  (I made 1-1/2 recipes for 7 adults and 6 children in a 13 x 9 inch pan.)


5 Tbs. unsalted butter, melted and divided

6.5 oz. (1-1/4 cup) all-purpose flour

½ tsp. baking powder

½ tsp. salt

1 cup (6 oz.) pitted dates

1 cup (7 oz.) sugar

2 large eggs

1-1/4 cup warm water

1 tsp. vanilla extract


8 Tbs. (1 stick) unsalted butter

1 cup (7 oz.) light brown sugar

½ cup heavy cream

2 Tbs. brandy or rum (optional)

To serve

Whipped cream or vanilla ice cream (optional)

Preheat the oven to 350 degrees.

Thoroughly grease a 8 x 8 inch pan with 1 Tbs of unsalted butter.

In a small bowl, mix together the flour, baking powder and salt

In another small bowl, beat the eggs and mix with the water and vanilla extract.

In a food processor or blender, pulse the dates and sugar to roughly chop the dates.  Add the liquids and pulse until a smooth mixture is made.  Add the flour mixture in thirds, mixing between additions, to form a smooth batter.  Pour the batter in the pan.  Bake for 20-25 minutes until a toothpick comes out clean.

While the pudding is baking, make the sauce.  Put the butter and brown sugar into a medium saucepan.  Cook over medium heat until the sugar is completely dissolved and the mixture looks puffy.  Stir in the cream and rum or brandy.  Cook for another 3-5 minutes until the mixture looks frothy.  Remove the pan from the heat.

When the pudding is done, poke holes all over it and evenly spoon the sauce over it.  Return the pudding to the oven for another 5 minutes.  Cool for at least 10-15 minutes.  Serve warm or at room temperature plain or with whipped cream or vanilla ice cream.


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