Sticky Toffee Pudding (Print Version)
# Ingredients:
01 -
200g (1 cup) chopped, seedless dates.
02 -
1 cup of hot water.
03 -
1 tsp of baking soda.
04 -
125g (1 cup) plain flour.
05 -
1 tsp of baking powder.
06 -
1/4 tsp salt.
07 -
Half a teaspoon of cinnamon powder.
08 -
115g (1/2 cup) room-temp butter, unsalted.
09 -
150g (3/4 cup) brown sugar, tightly packed.
10 -
Two large eggs.
11 -
1 tsp pure vanilla.
12 -
115g (1/2 cup) butter for sauce.
13 -
200g (1 cup) packed brown sugar for sauce.
14 -
240ml (1 cup) heavy cream.
15 -
1 teaspoon vanilla for sauce.
# Instructions:
01 -
Let chopped dates sit in hot water with baking soda for about 15-20 minutes until soft.
02 -
Mix cinnamon with salt, flour, and some baking powder by whisking them together.
03 -
Sugar and butter should be creamed. Add your eggs and vanilla, mix well. Stir in the date mixture, then carefully combine dry stuff with the batter.
04 -
Put the batter in a greased 8-inch dish. Cook at 350°F (175°C) for about 30-35 minutes. Use a toothpick to test readiness.
05 -
Melt the butter, stir in the sugar and cream until smooth. Add your vanilla as the last step.
# Notes:
01 -
You can make this ahead.
02 -
Best served warm with that luscious sauce.
03 -
Add whipped cream or ice cream if you'd like.