Sticky Toffee Pudding with Butterscotch Sauce Recipe photo by Taste of Home
Sticky Toffee Pudding with Butterscotch Sauce
TOTAL TIME: Prep: 30 min. + cooling Bake: 50 min.
YIELD: 15 servings (2-1/2 cups sauce).
The classic sticky toffee pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. —Agnes Ward, Stratford, Ontario
Ingredients
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2 cups coarsely chopped dates (about 12 ounces)
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2-1/2 cups water
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2 teaspoons baking soda
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1-2/3 cups sugar
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1/2 cup butter, softened
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4 large eggs, room temperature
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2 teaspoons vanilla extract
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3-1/4 cups all-purpose flour
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2 teaspoons baking powder
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BUTTERSCOTCH SAUCE:
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7 tablespoons butter, cubed
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2-1/4 cups packed brown sugar
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1 cup half-and-half cream
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1 tablespoon brandy
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1/4 teaspoon vanilla extract
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Whipped cream, optional
Directions
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1.
Preheat oven to 350°. In a small saucepan, combine dates and water; bring to a boil. Remove from heat; stir in baking soda. Cool to lukewarm.
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2.
In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture.
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3.
Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool slightly in pan on a wire rack.
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4.
Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in brandy and vanilla. Serve sauce warm with warm cake. If desired, top cake with whipped cream.
Nutrition Facts
1 piece with about 2 tablespoons sauce: 521 calories, 15g fat (9g saturated fat), 88mg cholesterol, 361mg sodium, 93g carbohydrate (70g sugars, 3g fiber), 6g protein.
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