Sticky Toffee Pudding With Caramel Sauce

Recipe Ingredients

		For Sauce
4 cups	948ml	Whipping cream
2 cups	320g / 11oz	Dark brown sugar - (packed)
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick)
		For Cake
2 1/2 cups	156g / 5.5oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1 1/2 cups	355ml	Water
1 1/4 cups	182g / 6.4oz	Chopped pitted dates
2 teaspoons	10ml	Baking soda
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - room temperature
2/3 cup	131g / 4.6oz	Sugar
4 cups	792g / 27oz	Eggs (large)
2 teaspoons	10ml	Vanilla extract

Recipe Instructions

Make Sauce: Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)

Make Cake: Preheat oven to 350 degrees. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.

Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.

Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)

Cut cake into slices; drizzle caramel sauce over each slice.

This recipe yields 10 to 12 servings.

Source:
Bon Appetit, April 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.