Add the date mixture to batter and mix well until evenly combined.
Pour the batter into prepared pan. I have found that placing about 1 cup of batter, into another small pan works also. The cake doesn’t rise as high, which means there is no need to level the top.
Bake the Cake.
Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 50 minutes to 1 hour. It will look like this:
Let the cake cool in the pan. After it has cooled, you can level off the top of the cake if necessary. Carefully remove the cake from the dish, then level and remove the top. I like using a cake leveler. Place the cake back into the pan. Poke holes all over the cake with a skewer or toothpick.
Sticky Toffee Sauce
2 cups (16 ounces) whipping cream
1 cup, packed (6 ounces) dark brown sugar
1/4 cup (2 ounces) unsalted butter
optional – 1 tbsp Drambuie liqueur (or a good quality whisky)
Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
Sticky Toffee Pudding–Heaven on a Plate!
yield: 12 SERVINGSprep time: 20 MINUTESbake time: 1 HOURtotal time: 1 HOUR 20 MINUTES
One of the best desserts ever invented. If you don’t believe me, give it a try and tell me I’m wrong.
Ingredients
Sticky Toffee Sauce
1/4 cup (2 ounces) unsalted butter
optional – 1 tbsp Drambuie liqueur (or good quality whisky)
2 cups (16 ounces) whipping cream
1 cup, packed (6 ounces) dark brown sugar
Pudding
8 ounces Medjool dates, finely chopped (about 1 1/4 cups packed)
1 cup (8 ounces) boiling water
1/2 cup (4 ounces) unsalted butter, room temperature
1 cup packed (6 ounces) golden brown sugar
4 large eggs
1 3/4 cups (8 ounces) flour
1/2 tsp baking powder
1 teaspoon baking soda
2 tablespoons instant coffee granules
Instructions
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