Sticky toffee pudding is an English steamed dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.
Ingredients 1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
Preheat oven to 350 degrees.
Butter a 10-inch round or square baking dish.
Sift the flour and baking powder onto a sheet of waxed paper.
Chop the dates fine. Place in a small bowl and mix in the baking soda then add the boiling water; set aside.
In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended.
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 dish.
Bake until pudding is set and firm on top, about 35 minutes.
Remove from oven to a wire rack.
Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Simmer gently over medium low heat until mixture is thickened, about 3 minutes. Carefully pour over pudding ( use a toothpick to prick the top so the sauce will seep in more easily)
Drizzle with toffee sauce and top with a spoonful of whipped cream