Sticky Toffee Pudding Recipe | National Dessert Month
October 9, 2012 (CHICAGO) (WLS) -- October is set aside as National Dessert Month. What better time than now to use fall seasonal fruits and vegetables to make a sweet treat. Sarah Jordan with the BOKA Restaurant group shows us her favorites this season.
- 1 cup pitted dates
- 1 1/2 cup boiling water
- 2 tsp baking soda
- 1 tbsp fresh brewed espresso
- 1 tsp vanilla extract
- 3/4 cup butter
- 1 1/2 cup dark brown sugar
- 4 large eggs
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
In a bowl, combine the dates, hot water, baking soda, espresso and vanilla extract. Allow to sit for ten minutes.
Meanwhile in the bowl of a stand mixer, combine the sugar and butter. With the paddle attachment, cream together for three minutes on medium speed.
Sift together the flour and baking powder, set aside.
Puree the date mixture until smooth.
Turn the mixer to low speed, add the eggs one at a time.
Add one third of the flour , followed by half the of the pureed date.
Repeat this step and then add the remaining flour.
Grease a 9 inch cake pan and fill half way with batter. Bake at 350 F for 25 to 25 minutes.
- Toffee Sauce
- 1 cup DARK Brown sugar
- 1/8 butter
- 3 tbsp heavy cream
- 1 1/2 tbsp dark rum / bourbon
Combine all the ingredients, except the rum in a medium saucepan. Over medium heat , bring to a boil. Once boiling, remove from heat and add rum/bourbon
Serve cake slightly warm in a bowl, ladle toffee sauce liberally over the top of the cake. Serve with a dollop of crème fraiche.
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