Senin, 21 September 2015

Sticky Toffee Pudding with Toffee Sauce

Maybe it's redundant to say Toffee Pudding with Toffee sauce.
But this is all about the toffee sauce.
Actually the cake is fantastic, more so covered in toffee sauce, I may add!
The sauce is good on a spoon.
Okay, your finger is awesome covered in this sauce!

It's only called "pudding" because it originates from the UK, or Canada or Australia- all those Brit types call it their "own".  All dessert is called "pudding" there, so really, who can tell?
I'm not taking sides, just sayin',  I had it in Scotland first.

The cake gets it toffee flavor from dates, so don't be thinking "oh I don't like dates"... trust me, you DO In here!

NOTE:  I have not tried to make this with gluten free flours, but I am going to try it.  There is something about the already dense texture of this cake that would work out.  If you try it, let me know!

ONE more thing... you are going to have extra toffee sauce (oh darn it!  LOL), but it keeps well and you could use it on other things, like ice cream or apple pie.  It would also make a great gift item to give someone a cute little jar of homemade toffee sauce.

Serves 6

Toffee Sauce:
2 1/2 cups heavy cream
1 cup sugar
1/2 cup light corn syrup
1/c cup butter 

Pinch (or two) of salt, to taste

1/2 stick sweet unsalted butter, plus more for greasing
6 ounces dates, pitted
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
Whipped cream or ice cream, for serving

Preheat the oven to 350.

Start the sauce, In a large heavy saucepan, or a dutch oven pan, over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter.  

Here it is when I first started:

Cook, stirring often, until a dark amber color occurs about 40 minutes. 
It gets quite thick, just keep stirring.

Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT! Keep stirring/whisking to incorporate the newly added cream, it will be a bit stringy looking, but bring it back to a slow rolling bowl.  The sauce will be a rich brown toffee color.  Add a pinch of salt to taste.  We liked it a bit more on the salty side.

While the sauce is cooking, assemble the cakes.

First, grease 6- 1 cup ramekins and set aside.

Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Mash up with a fork.  Cool.  

Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.

In the bowl of an electric mixer, cream the dates, brown sugar and butter until light and fluffy. Add the vanilla, egg and date puree. 

Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20-25 minutes. Cool slightly and remove the cakes from the ramekins. 

 Here's what they looked like when I took them out:

Slice the cakes in half horizontally. Add a little toffee sauce on a plate, add half the cake, top with more sauce, then add the rest of the cake and more sauce.
Yep, yum.

I show mine with whip cream, but I really, really think a small scoop of vanilla ice cream would be fantastic.

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