Recipe Archives->Desserts Pudding->Sticky Toffee Pudding 12

English Toffee Pudding
Yield: 6 Servings

1 cup plus 1 Tbsp all-purpose flour
3/4 cup dried pitted dates - (about 4  oz); finely chopped
7 Tbsp unsalted butter; softened
3/4 cup sugar
1 large egg; lightly beaten
1 tsp baking soda
1 tsp pure vanilla extract
1 1/4 cup boiling water
5 Tbsp firmly-packed light brown sugar
2 Tbsp heavy or whipping cream
whipped cream; for serving

Preheat the oven to 350 degrees. Butter an 8- by 6-inch broiler-proof
baking dish or a 9- to 10-inch oval gratin dish; set aside.

Sift the 1 cup flour and the baking powder onto a sheet of wax
paper or into a bowl; set aside. Toss the dates with the remaining
1 tablespoon of flour. In a large bowl with an electric mixer, beat
together 4 tablespoons of the butter and the sugar until light and
fluffy. Lower the mixer speed to medium-low. Beat in the egg and
about 1/4 of the flour mixture; mix until smooth. Add the remaining
flour mixture, mixing just until incorporated.

In a small bowl, add the dates, baking soda and vanilla to the
boiling water, stirring to combine. Add the date mixture to the
batter, beating until well blended. pour the mixture into prepared
baking dish.  Bake until set and well browned, 30 to 40 minutes.
Remove from oven and preheat the broiler; position a rack 4 inches
from the source of heat.  In a small, heavy saucepan over medium
heat, heat the remaining 3 tablespoons butter, brown sugar and
cream until mixture simmers. Simmer until thickened, about 3 minutes.
Pour this topping over the hot pudding.  Broil the pudding until
the topping bubbles, watching carefully to prevent burning, about
1 minute. Cool the pudding briefly on a wire rack. Serve warm, with
whipped cream.

Printable version: sticky-toffee-pudding12.txt.