Sticky Toffee Pudding
Servings: Makes about 1-1/2 cups.
Prep Time: 30 mins
Total Time: 1 hr
a.. 1 cup pitted whole dates, chopped
b.. 3/4 cup water
c.. 1 Tbsp. mild-flavored molasses
d.. 1 cup all-purpose flour
e.. 1 tsp. baking powder
f.. 1/4 tsp. baking soda
g.. 1/4 tsp. salt
h.. 1/4 tsp. ground cinnamon
i.. 1/4 tsp. ground nutmeg
j.. 1/2 cup butter, softened (1 stick)
k.. 1/2 cup packed dark brown sugar
l.. 1 egg
m.. 1/2 tsp. vanilla
n.. Toffee Sauce (see recipe)
o.. Whipped cream (optional)
Chocolate-covered toffee pieces (optional)
1. For date filling, in a medium saucepan, combine dates and water. Bring to
boiling; reduce heat. Cook, covered, for 15 minutes or until most of the liquid
is absorbed, stirring occasionally. Remove from heat; stir in molasses; set
aside to cool slightly.
2. Grease eight 6-ounce ramekins, souffle dishes or custard cups. Place
ramekins in a 15x10x1-inch baking pan; set aside. In a medium bowl, stir
together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set
aside.
3. For pudding: In a large mixing bowl, beat butter with an electric mixer on
medium speed for 30 seconds. Add brown sugar; beat until well combined. Add egg
and vanilla; beat for 1 minute more. Add date mixture to butter mixture,
beating on low speed just until combined. (Do not overmix.) With a wooden
spoon, stir in flour mixture until combined. Spoon about 1/3 cup batter into
each prepared ramekin.
4. Bake in a 350 degree F oven for 20 to 25 minutes or until top springs back
when lightly touched. Cool in ramekins on a wire rack for 3 minutes. Using a
knife, loosen pudding from sides of ramekins. Invert onto dessert plates. Spoon
about 3 tablespoons of Honey Toffee Sauce over each warm pudding, allowing it
to seep down around the sides and cover the top. Top with whipped cream and
toffee pieces, if you like. Serve immediately. Makes 8 servings.
Honey Toffee Sauce
Using a paring knife, slit 1/2 of a vanilla bean* lengthwise. Scrape out seeds.
In a heavy small saucepan, bring 1 cup whipping cream and vanilla seeds just to
boiling, stirring frequently. Remove saucepan from heat; set aside. In a heavy
medium saucepan, combine 1/3 cup butter, 1/3 cup packed dark brown sugar and
1/8 teaspoon salt. Cook and stir over medium heat for 3 to 5 minutes or until
mixture just comes to a full boil. Slowly whisk the hot whipping cream mixture
into butter mixture, taking care as the mixture will splatter. Simmer, stirring
constantly, over medium to medium-low heat for 6 minutes more. Remove from
heat; stir in 2 tablespoons honey. Serve warm. Makes about 1-1/2 cups.
Make-Ahead
Prepare puddings and bake as directed above. Cool. Place in an airtight freezer
container, cover, and freeze for up to 1 month. Thaw in the refrigerator
overnight. Wrap each cake in foil. Place wrapped cakes on a baking sheet. Bake
in a 350 degreeF oven for 12 minutes or until heated through.
Nutrition information
Per serving: Calories 549, Total Fat 37 g, Saturated Fat 23 g, Cholesterol 139
mg, Sodium 351 mg, Carbohydrate 54 g, Fiber 2 g, Protein 4 g. Daily Values:
Vitamin A 0%, Vitamin C 1%, Calcium 9%, Iron 9%. Percent Daily Values are based
on a 2,000 calorie diet
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