Sticky toffee pudding

Yield: 4 servings

Measure Ingredient
2½ cup Water
1 (10-ounce container) pitted
Dates, chopped
2 teaspoons Baking soda
½ cup (1 stick) unsalted butter
1⅓ cup Sugar
4 Eggs
2 teaspoons Vanilla extract
3 cups Unsifted all-purpose flour
2 teaspoons Baking powder
1 cup Brown sugar
⅓ cup Butter
⅓ cup Half and half
2 teaspoons Vanilla extract

Preheat oven to 325 degrees. Grease a 13 x 9 x 2-inch baking pan. Line bottom with waxed paper or parchment. Grease paper.

Place date pieces in a pot with water and bring to a boil. Stir in soda and set aside. Cream butter then add sugar and beat until creamed. Continue beating, adding eggs 2 at a time, mixing until fluffy, add vanilla. Mix in flour and baking powder, alternating with dates. Bake in a 325 degree oven until firm, about 40-45 minutes, cool in pan on a wire rack. Invert cake onto rack; remove paper; invert cake again. Cover and chill. Cut out triangles. Cover with sauce. Warm to order-1 minute in microwave.

For sauce, add last 4 ingredients together and boil 3 minutes.

Garnish with caramelized pears and dried pear chips.

Yield: 9 portions


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