Sticky Toffee Pudding
Ingredients:
Sticky Toffee Pudding:
- 1 ½ cups finely chopped, pitted dates
- 1 ¼ cups hot brewed tea
- ¾ cup white sugar
- 2 tablespoons white sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso coffee granules
Toffee Sauce:
- ½ cup white sugar
- 1 tablespoon white sugar
- ¾ cup brown sugar
- 1 tablespoon brown sugar
- ¾ cup golden syrup (such as Lyle’s)
- 1 tablespoon golden syrup (such as Lyle’s)
- ½ cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Directions:
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Combine dates and tea in a bowl; set aside to soak for 15 minutes.
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Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
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Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
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Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
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Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
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When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
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Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.
