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Sticky Toffee Pudding

Wow your guests with their own mini cake-like dessert. This super moist treat is topped with a warm brown sugar sauce.—Taste of Home Test Kitchen

6 ServingsPrep: 40 min. Bake: 15 min. + cooling

Ingredients

1 package (8 ounces) pitted dates
1 cup orange juice
1/2 cup butter, softened
1 cup packed brown sugar
3 eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 tablespoon grated orange peel
1 teaspoon vanilla extract
TOFFEE SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1 cup heavy whipping cream
Vanilla ice cream or whipped cream

Directions

In a small saucepan, combine dates and orange juice. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat;
cool. Pour into a blender; cover and process until smooth.
In a large bowl, cream butter and brown sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Combine

2 of 2

Sticky Toffee Pudding (continued)

Directions (continued)

the flour, baking powder, salt, ginger, cinnamon and baking soda;
gradually add to creamed mixture. Stir in date mixture, orange peel
and vanilla.
Fill six greased 4-in. fluted tube pans two-thirds full. Bake at
375° for 14-18 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes on a wire rack.
Meanwhile, in a small saucepan, melt butter; stir in brown sugar and
cream. Bring to a boil over medium heat, stirring constantly. Remove
from the heat. To serve, invert puddings onto dessert plates. Serve
warm with sauce and ice cream or whipped cream. Yield: 6 servings.

Editor’s Note: To bake in 10-oz. ramekins, divide among six greased ramekins. Bake at 375° for 22-26 minutes or until a toothpick comes out clean.

Nutrition Facts: 1 pudding with 1/4 cup sauce (calculated without ice cream or whipped topping) equals 999 calories, 48 g fat (29 g saturated fat), 240 mg cholesterol, 894 mg sodium, 138 g carbohydrate, 5 g fiber, 10 g protein.