Ooeey Goeey Sticky Toffee Pudding |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Don't be fooled by the name, this is a cake not a pudding. When you pour its sauce over it, it takes a more gooey texture and thats why its called a pudding. I should warn you, you will not be able to have just one piece of this, so make extra. Read more . Its so rich and delicious, you aren't going to know what you got yourself into! A twist on the Gary Rhodes recipe Ingredients:
cake |
3/4 cup dates, stoned and chopped |
1 1/4 cups water |
1 teaspoon baking soda |
4 tablespoons unsalted butter |
3/4 cup sugar |
2 eggs, beaten |
1 1/3 cups self-raising flour |
1 teaspoon vanilla extract |
toffee sauce |
2 1/4 cups light brown sugar |
7 tablespoons unsalted butter |
1 cup half-and-half |
1 teaspoon brandy (optional) |
1/4 teaspoon vanilla extract |
1 cup cold heavy cream, optional |
Directions:
1. Cake:
2. Preheat the oven to 350°F and grease an 11x7 inch baking dish.
3. Boil the dates in the water for about 5 minutes until soft, then add the baking soda. It will foam up, so don't be worried, its supposed to do that. Remove from heat.
4. Cream the butter and sugar together until light and fluffy, then add the eggs and beat well.
5. Mix in the dates, flour and vanilla, then pour into the greased baking pan and cook in the preheated oven for about 30-35 minutes, or until just firm to the touch. Be careful not to over bake, because if it does it could be more like a brick thank fluffy like a cake.
6. Sauce:
7. Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil.
8. Boil 3 minutes, until combined.
9. Remove from the heat and stir in the vanilla.
10. To serve:
11. Cut cake into rectangular pieces. Place a slice in a bowl. Pour a generous amount of warm sauce over the top.
12. You can serve just like that or whip up the heavy cream and add a nice dollop of the fresh whipped cream over the top
13. Enjoy!
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