Sticky Toffee Pudding

Submitted By: Barbara Troxler


  • 1 cup boiling water
  • 1 cup finely chopped dates
  • 1 cup butter, softened,
  • divided
  • 1 cup firmly packed light brown sugar, divided
  • 1 large egg
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt, divided
  • 1 teaspoon vanilla
  • ¼ cup heavy cream
  • ½ cup chopped pecans, toasted
  • Whipped cream for garnish
  • Instructions

    Preheat oven to 350º. Grease an 8-inch square baking dish.
    In a small bowl, pour boiling water over dates; set aside. In a large bowl, combine ½ cup butter and ¼ cup brown sugar. Beat at medium speed with an electric mixer for four minutes or until mixture is pale in color. Beat in egg; scrape down sides.
    Combine flour, baking powder, and 1/8 teaspoon salt. Add to batter and mix well. Add vanilla and dates with water; stir until well mixed. Pour batter into prepared baking dish and bake for 30 to 35 minutes or until firm.
    In a small pan over medium heat, cook ½ cup butter, ¾ cup brown sugar, cream, and 1/8 teaspoon salt for six minutes. Stir in pecans.
    Using a 2¼-inch round cutter, cut 12 rounds of cake. On each serving plate, stack two rounds and top with toffee sauce. Garnish with whipped cream, if desired. Serve immediately.