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Desserts -
Sticky Toffee Pudding
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| INGREDIENTS |
- 1 cup boiling water
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1 cup finely chopped dates
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1 cup butter, softened,
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divided
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1 cup firmly packed light brown sugar, divided
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1 large egg
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1 cup cake flour
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1 teaspoon baking powder
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¼ teaspoon salt, divided
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1 teaspoon vanilla
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¼ cup heavy cream
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½ cup chopped pecans, toasted
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Whipped cream for garnish
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| 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. |
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