Sticky Toffee Pudding | A is for Apple

Difficulty:

1/5

Yield: 6-8 servings

This dessert is sweet and sticky, buttery and rich, and best served warm and fresh out of the oven with a scoop of cold ice cream melting over top. Then – just to take it from sensational to sublime a little caramel cream sauce is drizzled over the pudding. Magic…

Ingredients:

2 cups (500ml) pitted dried dates
1 cup (250ml) water
1.5 teaspoons (7.5ml) baking soda
½ cup (125ml) lightly packed brown sugar
3 tablespoons (45ml) unsalted room temperature butter
3 whole eggs at room temperature
¼ cup (60ml) molasses
2 tablespoons (30ml) light corn syrup
1 teaspoon (5ml) pure vanilla extract
½ cup (125ml) all-purpose flour
1 teaspoon (5ml) ground ginger powder
1 teaspoon (5ml) baking powder
Pinch of salt
1 teaspoon (5ml) room temperature butter for pan

Caramel Sauce:

1 Cup (250ml) unsalted butter
11/2 cups (375ml) lightly packed brown sugar
1 cup (250ml) 35% cream
1 vanilla bean or 1 teaspoon (5ml) pure vanilla extract

Method:

For Caramel Sauce:

In a medium saucepan melt butter over medium heat. Add the brown sugar and bring the mixture to a boil. Add the cream, vanilla bean scraped plus the pod or vanilla extract.

Cook stirring constantly for 15 minutes or until thickened. Remove sauce and vanilla bean pod (if using).

Serve with warm sticky toffee pudding.

For Pudding:

Preheat oven to 325F (163°C)

Lightly butter an 8 inch by 3 inch (20cm by 7cm) round or square pan.

Finely chop the dates and place in a bowl. Cover with 1 cup of boiling water. Stir in baking soda after 5 minutes (mixture will foam) and let sit for 15 more minutes.

In a medium bowl add the butter and sugar and cream until smooth. Add the molasses, corn syrup and whisk in the whole eggs.

Add the still warm date mixture to the butter mixture and whisk until evenly combined.

In a separate bowl sift together the flour ginger powder, baking powder and a pinch of salt.

Add the sifted flour to the date and butter mixture. Stir.

Place pudding into prepared pan.

Place in the oven and cook for 40 minutes or until when a toothpick is inserted in the center of the cake it comes out clean.

Remove from oven and let sit 10 minutes.

Serve hot with caramel sauce and freshly whipped cream.