A classic sticky toffee pudding is detailed in this step‑by‑step recipe, beginning with a date and boiling‑water mixture that’s blended before being folded into a butter, brown‑sugar and molasses batter. The batter, enriched with eggs, vanilla and leavening agents, is baked in a greased muffin tin until a toothpick emerges clean. A rich toffee sauce made from cream, butter, brown sugar, salt and vanilla is simmered until smooth and then drizzled over the warm cake, with optional whipped cream or vanilla ice cream for serving.
Read the full recipe here: https://dobbernationloves.com/food-drink/sticky-toffee-pudding-english-date-cake-recipe/ Ingredients 8 oz Pitted Dates 1 cup Boiling Water 1/3 cup Butter 2/3 cup Brown Sugar 2 tsp Vanilla Extract 2 Eggs room temperature 2 tbsp Molasses 1 2/3 cup All Purpose Flour 1 1/2 tsp Baking Powder 1 tsp Baking Soda 1/4 tsp Kosher Salt Toffee Sauce 1/2 cup Whipping Cream 1/2 cup Butter 3/4 cup Brown Sugar Pinch Kosher Salt 2 tsp Vanilla Extract Instructions Preheat the oven to 350 F. Lightly grease a 12-cup muffin tin. Add dates to the bowl of a food processor and pour boiling water on top. Set aside for 5 minutes. In a large mixing bowl, cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix. Sift together the flour, baking powder and salt, and then stir into the batter. Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter and fold in gently to combine. Pour batter into prepared pan. Bake for 18 – 20 minutes or until toothpick inserted in the centre comes out clean or with few crumbs. Toffee Sauce Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla. Spoon toffee sauce over cake and garnish with whipped cream or vanilla ice cream. submitted by /u/dobbernationloves [link] [comments]
