Sticky Toffee Pudding
17 ingredients
4 steps
Ingredients
- 1 package (8 ounces) pitted dates
- 1 cup orange juice
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 3 large 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 zest
- 1 teaspoon vanilla extract
- 1/2 cup butter, cubed
- 1 cup packed brown sugar
- 1 cup heavy whipping cream
- Vanilla ice cream or whipped cream
Directions
-
1In 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.
-
2In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt, ginger, cinnamon and baking soda; gradually add to creamed mixture. Stir in date mixture, orange zest and vanilla.
-
3Fill six greased 4-in. fluted tube pans two-thirds full. Bake at 375° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack.
-
4Meanwhile, 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.
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