We really enjoyed this dessert while traveling in Great Britain so duplicating it for special meals here on the other side of the Pond was a fun adventure for me. It's a warm dense cake with a caramelized sauce. There are many versions of Sticky Toffee Pudding and this is one that has been successful and good. Don't let the pudding confuse you. It's not like our creamy soft pudding. This "pudding" is cake-like.
Sticky Toffee Pudding
Preheat oven to 350 degrees and grease a 9 x 13 inch pan
1/2 cup butter
2 cups confectioners sugar (powdered sugar)
3 cups flour
8 ounces dates (pitted and chopped into pieces)
1 teaspoon baking soda
2 cups boiling water
1 cup butter
2 - 3/4 cups brown sugar
2 cups whipping cream
You will need extra whipping cream to top off the cake with when ready to serve.
For the pudding:
Cream butter and sugar.
Beat in eggs one at a time and incorporate completely.
Fold in flour.
Put the chopped dates in a separate bowl.
Pour the boiling water over the dates and add the soda to this mixture.
Give the water time to be absorbed into the dates.
When water is mostly absorbed add the flour mixture and blend well.
Pour the mixture into prepared pan.
Bake for 40 minutes. Time may vary slightly depending on your oven.
Mix all ingredients and bring to a boil over medium heat.
When cake comes out of the oven poke the top of the cake evenly with many holes. Pour half of the sauce over the top of the cake evenly. Allow Sauce to soak into cake.
When ready to serve cut cake into squares and place the squares on your dessert plates. Top with remaining sauce that is hot onto the warm cake. Top with a dollop of whipped cream.
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