STICKY TOFFEE PUDDING CAKE
A sweet date
cake topped with caramel ice cream and vanilla, the caramel pudding is a
classic British dessert. Learn how to do it in a casserole or a slow cooker!
INGREDIENTS
CAKE:
- 2 large eggs
- 3/4 teaspoon baking soda
- 6 ounces dates, pitted and finely chopped (about 8-10 medjool dates)
- 3/4 cup boiling water
- 3/4 cup (5.5 ounces) granulated sugar
- 1/2 teaspoon vanilla extract
- 6 tablespoons (3 ounces) butter, softened
- 1/4 teaspoon salt
- 1 1/4 cup (6.25 ounces) all-purpose flour
- 1 teaspoon baking powder
SAUCE:
- 1/2 cup heavy whipping cream
- 1/4 to 1/2 cup chopped pecans (optional)
- 1 stick (4 ounces, 8 tablespoons) butter
- 3/4 cup (5.75 ounces) packed light or dark brown sugar
- Pinch of coarse, kosher salt
- Additional heavy whipping cream for drizzling (optional)
INSTRUCTIONS
First, Preheat
the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each)
with butter or cooking spray or lightly grease an 8X8 or 9X9 inch pan.
Then, For
the cake, in a medium bowl, mix the dates, boiling water, baking soda and
vanilla extract (see note for other methods). Let the mixture sit for 15
minutes.
In another
medium bowl, combine the caster sugar and butter with an electric mixer (hand
mixer or stand mixer) until a smooth and homogeneous mixture is obtained for
2-3 minutes.
Add the eggs
and mix.
In a small
bowl, combine flour, baking powder and salt.
Add the
flour mixture to the moist ingredients and mix until everything is well mixed.
Stir in the
date mixture (no need to drain) until the mixture is mixed. do not mix too
much.
Fill the ramekins
evenly with the dough, about 2/3, or spread it evenly in the prepared pan.
Cook the
ramekins for 18 to 22 minutes until a toothpick inserted in the center comes
out clean and the top comes back to the touch (if you use a square baking dish,
cook for 22 to 25 minutes ). Do not overcook or the cake may be dry.
Let the
cakes cool completely in the pan (s), although the cake can be served slightly
hot too.
For the
sauce, mix the sugar, butter, cream and salt in a saucepan. Stir over low heat
until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
If the cake
has been cooked in ramekins, unmould it on individual plates (if cooked in a
saucepan, cut the cake into squares). Pour the hot sauce over the individual
portions and sprinkle with pecans, if you use them; sprinkle with a teaspoon or
more of heavy cream, also optional but terribly delicious.
Happy Cooking Tome.
