Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters self-rising cake flour plus additional for flouring pan; 296 milliliters packed dark brown sugar; 142 grams cup pitted dates , finely chopped; 1 large egg; 237 milliliters sticks unsalted butter, softened, plus additional for greasing pan

Sticky Toffee Pudding might be just the dessert you are searching for. This recipe serves 8. One serving contains 448 calories, 3g of protein, and 24g of fat. A mixture of self-rising cake flour plus additional, brown sugar, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Cake Form

Oven

Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes.

Ingredients you will need

Dates

Water

Equipment you will use

Sauce Pan

Let stand, covered, off heat 5 minutes.

Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Beat in egg until combined.

Ingredients you will need

Brown Sugar

Butter

Egg

Equipment you will use

Hand Mixer

Bowl

Add flour and 1/8 teaspoon salt and mix at low speed until just combined.

Ingredients you will need

All Purpose Flour

Salt

Add dates and mix until just combined well.

Ingredients you will need

Dates

Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes.

Equipment you will use

Oven

Skewers

Frying Pan

Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt. Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes.

Ingredients you will need

Brown Sugar

Butter

Sauce

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat and cover.

Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding.

Ingredients you will need

Sauce

Equipment you will use

Chopsticks

Frying Pan

Let stand until almost all of sauce is absorbed, about 20 minutes.

Ingredients you will need

Sauce

Run a thin knife around edge of pan. Invert a plate over pudding and invert pudding onto plate.

Equipment you will use

Knife

Frying Pan

Pour remaining warm sauce over pudding and serve immediately.

Ingredients you will need

Sauce

Pudding, soaked with half of sauce, can stand at room temperature up to 2 hours. Reheat in pan in a 300°F oven 10 minutes. Warm remaining sauce before pouring over pudding.

Ingredients you will need

Sauce

Equipment you will use

Oven

Frying Pan