While the taste of toffee or caramel always overwhelms me, this recipe does not. I felt like I was eating a piece of my favorite caramel cake, and it just made me happy. I don’t get tired of the taste of this because there is a bit of equilibrium between the ingredients. Instead of one factor overpowering the others, they all just blend together creating this one amazing pudding recipe. You can’t have your family miss this!
See what our friends over at Recipe Girl have to say about this recipe:
“If you love the heavenly taste of toffee, then this Sticky Toffee Pudding is going to be your new favorite dessert! It’s more cake than a custard & drizzled with a delectable toffee sauce. It’s absolutely incredible!”
My husband and I love pairing a slice of this with a cup of brewed coffee. Tea is just too mild for this, and we wanted something strong. Our kids love this with vanilla ice cream, and yes; I let them get away with it!
Ingredients
PUDDING/CAKE:
- 1 1/4 cups roughly chopped Sun Maid pitted dates
- 1 teaspoon Clabber Girl baking soda
- 1 cup boiling water
- 2 tablespoons Land O Lakes butter- softened
- 1 cup Domino packed brown sugar
- 2 large Eggland’s eggs
- 1 1/2 cups Gold Medal all-purpose flour
- 2 teaspoons Land O Lakes baking powder
- 3/4 teaspoon Morton salt
TOFFEE SAUCE
- 1/2 cup Borden half and half
- 1 cup packed Domino brown sugar
- 3 tablespoons Land O Lakes butter
- 3/4 teaspoon McCormick vanilla extract
Instructions
- Preheat oven to 350 degrees.
- To prepare the pudding cake: Line an 8-inch springform pan with parchment paper and spray lightly with cooking spray.
- Place the pitted dates in a food processor and pulse until they resemble large crumbs and no large chunks remain.
- Place the processed dates in a small bowl, sprinkle with baking soda and set aside.
- Heat 1 cup of water to boiling and then add to dates and stir.
- In a large bowl, combine the butter, brown sugar and eggs; beat until just combined.
- Fold in the flour, baking powder, salt and date mixture.
- Pour the batter into the prepared pan and bake 40 to 50 minutes or until the center springs back when pressed slightly.
- Remove and cool on wire rack at least 10 minutes before removing from pan and serving.
- To prepare the toffee sauce: Combine all ingredients in small saucepan and cook over medium heat stirring often until slightly thickened. Allow to cool approximately 10 minutes before drizzling over the toffee pudding and serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this with ice cream. If you have a bit of leftover sauce, drizzle this on the top of the ice cream.
Thanks again to Recipe Girl for this amazing recipe.
