Sticky Toffee Pudding
Ingredients
- 1 ¾ cups pitted, chopped dates
- 1 teaspoon baking soda
- ¾ cup boiling water
- ⅓ cup butter
- ¾ cup white sugar
- 2 large eggs
- 1 ⅛ cups self-rising flour
- ¾ cup packed brown sugar
- ⅓ cup butter
- ⅔ cup evaporated milk
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Beat 1/3 cup of butter with white sugar in a bowl with an electric mixer until light and frothy. Beat in eggs and mix well to combine.
- Add flour and date mixture (including water) to the egg mixture and fold to combine. Pour cake batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cake cool slightly while you prepare the toffee sauce.
- To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour toffee sauce over individual servings of warm cake.
Source
Original recipe: View Original