Sticky Toffee Pudding

By

Another Friday means another Fiesta Party with Angie and the gang over at The Novice Gardener! So much fun! Here is my post for this week’s event:

Sticky toffee pudding is one of my top five favorite desserts. The fact that it’s chock full of dates makes it practically a health food to boot! Just don’t mind the sugar, cream, or all of that other nonsense. Focus on the dates and you’re good to go. 😀

This time I served the pudding with freshly whipped cream. I prefer my whipped cream very lightly sweetened, so if you favor a sweeter flavor, double the amount of powdered sugar. As for the leftovers, we enjoyed them àla mode with vanilla gelato. You can’t go wrong either way!

Sticky Toffee Pudding

Ingredients:

Pudding

  • 1/4 cup unsalted butter
  • 1 1/4 cups flour, sifted
  • 2 cups Medjool dates, pitted and coarsely chopped
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

Sauce

  • 1/4 cup dark brown sugar, lightly packed
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 2 teaspoons brandy
  • 1 teaspoon vanilla extract

Vanilla Bean Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla bean paste (substitute: vanilla extract)

Directions:

Pudding

Preheat oven to 350°. Butter and flour an 8 inch round pan (or ramekins for individual servings).

Bring dates and 1 1/4 cups water to a boil in a medium saucepan. Let boil for 2 to 3 minutes, or until you can mash the dates with the back of a wooden spoon. Remove from heat and stir in baking soda (mixture will become foamy). Set aside and let cool.

Whisk flour, baking powder, and salt in a small bowl. In a large bowl, using an electric mixer, beat butter, sugar, and vanilla in until well blended (mixture will be grainy). Add 1 egg and beat to blend. Add half of the flour mixture and half of the date mixture. Beat until blended. Repeat with remaining  egg, flour mixture, and date mixture. Pour batter into pan.

Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes. Let the cake cool for 30 minutes before inverting it onto a cooling rack.

*Make ahead: Pudding can be made 1 day ahead. Cover and let stand at room temperature.

Sauce

Bring sugar, cream, and butter to a boil in a small saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat and stir in brandy and vanilla.

*Make ahead: Sauce can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.

Vanilla Bean Whipped Cream

Whisk heavy cream, sugar, and vanilla until soft peaks form.

The beginnings of a very "healthy" dessert.
The beginnings of a very “healthy” dessert.
Frothy.
Frothy.
Warm, golden brown goodness.
Warm, golden brown goodness.
Still loving my macro for food shots!
Still loving my macro for food shots!
Take care not to splatter!
Take care not to splatter!
There's nothing like fresh whipped cream. Three ingredients and three minutes later, you've got yourself a bowl of fluffy delight.
There’s nothing like fresh whipped cream. Three ingredients and three minutes later, you’ve got yourself a bowl of fluffy delight.
We begin the plating.
We begin the plating.
Ready to eat.
Ready to eat.
Oh yeaaah.
Oh yeaaah.