Sticky Toffee Pudding

11 ingredients
3 steps

Ingredients

  • 1.5 cups Packed brown sugar divided
  • 1 cup Coffee
  • 1 tablespoon Butter
  • 1 cup AP flour
  • 2 teaspoons Baking powder
  • .25 teaspoons Salt
  • .50 cups Milk
  • 1 cup Choped dates
  • .50 cups Pecans
  • 2 teaspoons Vanilla
  • .50 cups Creme fraiche

Directions

  1. 1
    1. In a saucepan, bring 1 cup brown sugar and coffee to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter and vanilla when slightly cool. In a bowl, add the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and pecans to create the cake batter.
  2. 2
    Pour the brown sugar syrup an 8-in. Oblong baking dish. Spread batter over syrup. Bake at 350° for 35- 45 minutes or until a toothpick inserted near the center of cake topping comes out clean.
  3. 3
    Scoop cake onto a plate and spoon syrup over, serve with dollop of creme fraiche.

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