Ease of preparation rating: Complex.
Yield: 6-8 servings.
Ingredients
For the Sauce:
- 1 cup (240 ml) unsalted butter
- 1½ cups (360 ml) brown sugar
- 1 cup (240 ml) heavy cream
- 1 tablespoon (15ml) vanilla extract
For the Pudding:
- 2 cups (480 ml) pitted dried dates, chopped
- 1 cup (240 ml) hot water
- 1½ teaspoons (8 ml) baking soda
- ½ cup (120 ml) brown sugar, tightly packed
- 3 tablespoons (45 ml) unsalted butter, room temperature / Plus extra for greasing the pan
- 3 whole eggs, room temperature
- ¼ cup (60 ml) molasses
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5ml) ground cloves
- ½ cup (120 ml) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- Pinch of salt
- Sticky Toffee Caramel Sauce
Method
For the Sauce:
- In a medium-sized sauce pan, melt butter over medium heat.
- Once butter has melted, add brown sugar and bring to a simmer.
- Once sugar is melted and simmering, add cream.
- Simmer for 15-20 minutes stirring constantly, until the sauce is thick and brown.
- Remove sauce from heat, and let cool.
- Reserve for sticky toffee pudding
For the Pudding:
- Preheat oven to 325oF (165oF).
- Place chopped dates in a mixing bowl with baking soda, and cover with hot water.
- Mix gently to activate baking soda. Set aside.
- In a separate mixing bowl, combine butter and brown sugar and mix with hand blender.
- Add one egg at a time, and continue blending.
- Once eggs are added and mixture is light and fluffy, add molasses and blend for 1 minute.
- Add vanilla extract and cloves, and continue blending.
- Add flour, baking powder and salt, and continue blending, until mixture is perfectly smooth.
- Add dates and mix one last time.
- Transfer mixture to a greased bundt pan.
- Place pudding in the oven and cook for 45-50 minutes.
- Remove from oven, and let rest for 10-15 minutes.
- Remove pudding from bundt pan, and cover with Sticky Toffee Caramel Sauce.