+
0 (0)

Category: Desserts

Sticky Toffee Pudding

Sticky Toffee Pudding
Genaro Molina / Los Angeles Times

The holidays are the time of year when dessert finally takes on as much importance as the main course. Neighborhood gatherings, office parties and family get-togethers coax us into the spirit of the season with high-piled platters of sweet irresistibles. ... Read more

Total time: 1 hour 15 minutes | Serves 12
Note: When I was introduced to Tamara Milstein, an Australian cookbook writer, the first thing I asked was, "Do you have a good recipe for sticky toffee pudding?" Don't be confused by the name pudding, a term the English use for all desserts. It's similar to carrot cake, super-moist and filled with supple chunks of dates.

Batter

  • 7 large, soft Medjool dates
  • 1 teaspoon baking soda
  • 1 1/4 cups water
  • 1/4 cup (1/2 stick) butter, chilled and cut into 1-inch cubes
  • 1 cup dark brown sugar, lightly packed
  • 3 eggs
  • 1 1/4 cups plus 1 1/2 tablespoons self-rising flour
  • 1 tablespoon vanilla extract
  • Melted butter, for greasing

Step 1Cut dates in half, remove pits and slice them into thirds. Place them in a small bowl. In a small saucepan, combine baking soda with water and bring to a boil. Pour liquid over dates and allow them to cool.

Step 2Cream butter in bowl of electric mixer on low, 2 to 3 minutes, until softened. Add brown sugar and mix on medium 3 to 4 minutes, until light and fluffy, scraping down sides of bowl as needed.

Step 3Lightly beat eggs, then pour them into mixing bowl, a little at a time, mixing on medium-low until incorporated. Turn mixer to low and add flour, mixing until combined. Stir in date mixture and vanilla. Mixture will be thin.

Step 4Grease 10-inch springform pan with melted butter and set on baking sheet. Pour batter into pan, smoothing evenly. Bake at 350 degrees until spongy, slightly firm to the touch and nicely browned, 30 to 35 minutes. Allow cake to cool, then invert onto a flat surface.

Toffee sauce

  • 1/4 cup (1/2 stick) plus 2 teaspoons butter
  • 1 vanilla bean
  • 1 cup whipping cream
  • 1 cup dark brown sugar, lightly packed

Step 1Melt butter in small saucepan over medium-low heat. Using a small paring knife, split vanilla bean lengthwise and, with back of knife, scrape out pulp and seeds and add to butter along with pod.

Step 2When butter is melted, stir in cream and brown sugar and bring to boil. Reduce heat to low simmer and cook until thickened and a bit sticky, stirring frequently, about 5 minutes. Set aside to cool slightly. Remove vanilla bean pod.

Step 3Spoon sauce over cake, allowing it to run over sides.

Each serving:
368 calories; 393 mg sodium; 111mg cholesterol; 17 grams fat; 50 grams carbohydrates; 4 grams protein; 0.73 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Pumpkin pie with bacon and bourbon crust
Summer fruit tart
Coconut panna cotta
SH South Pole Specials