spirited with brandy and topped off with vanilla ice cream or whipped cream this sticky toffee pudding will transport you to an English pub
8 ounces pitted dates, coarsely chopped
1 cup very hot strong coffee
1 tablespoon brandy
1 teaspoon baking soda
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup lightly packed dark Muscovado* sugar
1 teaspoon grated lemon zest
2 large eggs, room temperature
1 stick unsalted butter
1 cup lightly packed dark Muscovado* sugar
3/4 cup heavy cream
1 tablespoon brandy
- Heat oven to 325 degrees. Spray (10) 1-cup ramekins with non-stick baking spray.
- Place dates in a bowl, pour coffee and brandy over dates; let soak 15 minutes.
- Stir in baking soda. Whisk together flour, baking powder, and salt.
- In large bowl, with an electric mixer on high, beat butter and sugar for 3 to 5 minutes or until fluffy.
- Reduce speed to medium, add lemon zest and beat in eggs, 1 at a time, until well mixed.
- Reduce speed to low; add half the flour mixture beating until combined. Add date mixture and remaining flour mixture, and beat until just combined.
- Scoop batter into ramekins filling about ¾ full; place on a baking sheet.
- Bake until cakes are puffed and spring back in center when gently pressed with a finger, about 30 minutes.
- Meanwhile, for sauce, combine butter, sugar, cream and brandy in a medium saucepan and bring to a boil over high heat.
- Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens, about 4 minutes.
- Remove cakes from oven. With a wooden skewer poke holes in cakes.
- Spoon half of hot sauce over cake (1 ½ tablespoons per cake) and let soak 20 minutes.
- Serve warm with remaining sauce and vanilla ice cream or whipped cream.
*Note: dark brown sugar can be used in place of muscovado
- Category: dessert
- Method: baking
Keywords: sticky toffee pudding, English, muscavado, brandy