Some days call for a sweet pick-me-up. When the mood strikes, turn to this recipe for Sticky Toffee Pudding. An English dessert often served on holidays, Sticky Toffee Pudding consists of a rich sponge cake topped with toffee-flavored sauce and served alongside vanilla ice cream or custard.
• 2 cups heavy cream
• 1 cup salted butter
• 1/2 cup light Karo syrup
• 1 cup sugar
• 6 ounces pitted dates (about 1 cup)
• 3/4 cup water
• 3/4 cup + 2 tablespoons flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 4 tablespoons unsalted butter
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla
• Vanilla ice cream or homemade whipped cream
1. In a medium saucepan, combine 1 cup of the heavy cream with the butter, corn syrup, and sugar. Bring to a boil over medium, then cook over low heat, stirring often, until it begins to turn a golden color. Carefully whisk in the remaining 1 cup of heavy cream.
2. In a small saucepan, simmer the dates over medium-low heat until the water is nearly absorbed, about 15 minutes. Transfer the dates and any liquid to a blender and puree until very smooth.
3. Preheat the oven to 350° F. Lightly butter four to six 1/2-cup ramekins.
4. In a medium bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla, and then add the date puree. Mix until combined.
5. Add the flour, baking powder, baking soda, and salt. Spoon the batter into the ramekins and smooth the tops with a spoon. Bake for 18-20 minutes. Let cool slightly.
6. Invert the sticky toffee pudding onto a plate. Top with sauce and ice cream.
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