Tuesday, February 9, 2010

Sticky Toffee Pudding

Prep: 15 mins
Bake: 25 mins
Yield: 6

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 6 Tbsp., unsalted butter, at room temperature
  • 3/4 cup packed dark brown sugar
  • 2 large eggs, at room temperature
  • 1/2 tsp. vanilla extract
  • 1 cup pitted dried dates, cut into 1/4 inch pieces
  • 6 Tbsp. unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1/2 tsp. vanilla extract
  • 1/4 cup heavy cream
1.) Preheat oven to 400 degrees F. Make cakes: Mist 6 6-oz. ramekins with cooking spray. Mix flour, baking soda and salt.

2.) With an electric mixer, beat butter and brown sugar until fluffy, scraping down sides of bowl as necessary. Add eggs one at a time, beating well after each, then beat in vanilla until smooth. Stir in flour mixture. Fold in dates.

3.) Divide batter among ramekins. Place ramekins on a baking sheet and bake until moist crumbs cling to a toothpick inserted into center of a cake, 20 to 25 minutes. Transfer to a wire rack and let cool 5 minutes, then turn cakes out onto a wire rack.

4.) Make sauce: In a pan over medium heat, melt butter. Add brown sugar and vanilla; cook 5 minutes, stirring, until bubbling and deep brown.

5.) Slowly stir in cream; cook 2 minutes longer. Remove from heat. (Sauce will thicken as it cools; re-warm over low heat.) Serve cakes warm, with sauce poured over top and extra sauce n the side.

Per serving: 639 Cal., 34g Fat (21g Sat.), 169mg Chol., 3g Fiber, 6g Pro., 82g Carb., 494mg Sod.

Recipe via All You Magazine

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