STICKY TOFFEE
PUDDING
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com

ingredients list

  • 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups sifted all-purpose flour plus more for pan
  • 1 1/2 cups chopped pitted dates (about 6 ounces)
  • 1 teaspoon (5mL) baking soda
  • 1 teaspoon (5mL) baking powder
  • 1/2 teaspoon (2mL) sea salt, or just a pinch
  • 1 cup (250mL) sugar
  • 1 teaspoon (5mL) vanilla extract
  • 2 large eggs
Step 1
Preheat oven to 350°F. Butter and flour Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda.
Step 2
Set aside; let cool. Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl.
Step 3
Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy).
Step 4
Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
Step 5
Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack.
Sticky Toffee Pudding

A Sweet Toffee Sauce and Cold Whipped Cream are a classic pairing.