Wednesday, November 14, 2007

Sticky Toffee Pudding ..... A cake with a sauce that is fit for the holiday table.

Sticky Toffee Pudding
I was served this dessert for the first time ten years ago by our daughter's neighbor who was from Australia. I prefer to make it when I have company to help finish the pudding. It is absolutely delicious but not something you would make frequently for your family.
1/2 cup butter
1 1/2 cups all purpose flour
8 ounces pitted dates, finely chopped
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
Toffee Sauce
Preheat oven to 350. Prepare an 8" round cake pan with unsalted butter and flour, set aside.
In a small bowl , combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl beat butter and sugar until light and fluffy; add eggs one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
Spread batter in prepared pan. Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes. Meanwhile, prepare Toffee Sauce.
Remove cake from oven; cool in pan 5 minutes. To assure it will come out easily later, carefully invert hot cake and then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup of warm sauce over cake and let absorb for at least 20 minutes. (Cake can be soaked up to 10 hours ahead; leave in pan and store at room temperature.)
Turn cake out of pan onto serving platter; serve warm with remaining 1 1/2 cups sauce.
In a medium sauce pan, combine;
2 sticks unsalted butter
1 cup heavy cream
1 cup packed light brown sugar
1/4 teaspoon salt
Simmer mixture over medium heat until reduced to about 2 1/2 cups, about 8 to 12 minutes. Can be reheated befor serving. Serves 10

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