Ingredients for the Sticky Toffee Pudding Cake
- 4 cups plus 1 tablespoon all-purpose flour
- 4 teaspoons baking powder
- 1 tsp salt
- 3 cups pitted dates, chopped
- 5 cups boiling water
- 4 teaspoons baking soda
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 4 large egg, lightly beaten
- 4 teaspoon vanilla
Ingredients for the Butterscotch Sauce
- 2 sticks (1/2 pound) of unsalted butter
- 2.5 cups brown sugar, packed
- 1.5 cups light corn syrup
- 1.5 cups heavy cream
- 2.5 tsp. salt
- 1 tbsp. vanilla extract
Directions:
STICKY TOFFEE PUDDING CAKE
*NOTE: You can use ½ cup portions of batter in ramekins or bake in a 2-quart ceramic baking dish.
1. Preheat oven to 350 degrees.
2. Mix flour , salt and baking powder in a bowl with a whisk . Set aside.
3. Chop the dates fine in Robot Coupe. Place in a small bowl and add the boiling water and baking soda; set aside.
4. In kitchen aid beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended.
5. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dishes.
6. Bake until pudding is set and firm on top, about 20 minutes.
FOR THE BUTTERSCOTCH SAUCE
Serves 6
1. Put all of the ingredients into a heavy-duty saucepan.
2. Cook over a medium high heat. Whisk constantly until it comes to a boil. Boil for 2 minutes.
3. Place in a heat resistant container and cool to room temperature. Whisk occasionally so the butter does not separate from the mixture.