Tuesday, December 10, 2013

Procrastination Recipe: Sticky Toffee Pudding

My sister upon seeing her first sticky toffee pudding: "Um, that doesn't look like pudding."

Sticky Toffee Pudding is actually a bundt cake drizzled (or drowning, depending upon your personal preference) in caramel sauce. Sound good? Trust me, it is.

Cake Ingredients:
1/4 cup unsalted butter, softened
1 1/2 cups all-purpose flour
1 1/2 cups chopped, pitted dates
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup sugar
1 tsp vanilla
2 eggs

Listen, I know what you're thinking upon reading the ingredients. Dates? Gross.
Now hold on there. They are so well blended into the batter that you, picky eater, will never even know they are in there. Give it a try.

The great thing about this dessert is that the cake can be made in advance. You can even make the caramel in advance and just rewarm it for serving. It's no fuss and so decadent.


Now I know what you're thinking upon looking at that picture. Your thoughts are probably something to the effect of What the... I reacted that way too and then I got all excited by how gross it looked. I was that kid who liked to mix things together no matter how gross they looked and was often getting dirty. So dates in water? Phst. Nothing gross about that. Am I not selling you on trying this recipe? Maybe you should skip ahead to the bottom pictures then.




Preheat oven to 350 degrees. Butter and flour bundt pan. Bring dates and 1 1/4 cup water to boil in medium saucepan with tall sides. (I knew I was dealing with picky eaters so I chopped those already chopped dates into smaller bits.) Remove pan from heat, stir in baking soda (mixture will foam). Set aside.

In bowl combine flour, baking powder, salt. Set aside. In another bowl cream butter and sugar. Add vanilla.

Add one egg to sugar/butter mixture, combine. Add half of the flour mixture, combine. Add half of the date mixture, combine. Repeat with remaining egg, flour and date mixture. Pour batter into bundt pan and cook for 40 minutes or until you can stick a toothpick in and it comes out clean. Let cake cool on wire rack for 30 minutes, then invert onto plate.




Sauce: 
1 1/4 cup packed light brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 tsp vanilla

Bring sugar, cream and butter to boil in saucepan over medium heat. Stir constantly to prevent burning. Sauce with start to bubble and turn a lighter brown color. Stir another 3 minutes then remove from heat and add vanilla. Set aside until ready to serve.

How good does that look???

I'm telling you, if you have any sort of sweet tooth you are going to love this dessert.

~Stephanie

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