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Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake

Chef Heather Terhune stops by to create a rich and flavorful cake for the holidays.
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.

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