SEATTLE —
Sticky Toffee Pudding
Ingredients
- 1 cup pitted dried dates
- 1/2 cup unsweetened apple juice
- 1/2 cup plus 3 tablespoons butter, softened and divided
- 2 cups dark brown sugar, divided
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup boiling water
- heavy cream, for garnish
Extra toffee sauce:
- 3/4 cup heavy cream
- 1 cup dark brown sugar
- 1 pinch salt
Directions:
- Preheat the oven to 350 degrees. Generously butter a 9x9-inch or 10x10-inch baking dish; set aside.
- Bring the dates and apple juice to a boil, carefully smashing with a fork; cover and remove from heat.
- Meanwhile, cream 1/2 cup of butter and 1 cup dark brown sugar until light and fluffy; add the eggs one at a time, and mix until well incorporated.
- Add the salt, vanilla, and spices. Fold in the flour, baking powder, and baking soda until just mixed.
- Add the hot date mixture with the mixer running on low.
- Spoon the cake batter into a baking dish. Dot the top of the cake with the remaining soft butter, and sprinkle the remaining 1 cup dark brown sugar over that.
- Pour the boiling water over the top of the cake (I use the dirty date pan to bring water to a boil), and bake for 25 to 30 minutes or until the cake has set and the top has crackled slightly. Allowed to cool for at least 10 minutes before scooping to serve.
- For the toffee sauce, cook the cream and sugar together over medium heat until sugar dissolves, about 3 to 4 minutes, and add salt.
- To serve, spoon out the heavenly pudding, and drizzle a bit of sauce and heavy cream over the top. Serve with vanilla ice cream or by itself. It's something your family will enjoy for years to come.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.