Monday, January 21, 2013

Downton Abbey with Sticky Toffee Pudding

Keeping with our new tradition of enjoying an English dish while viewing our new favorite English program, I made Sticky Toffee Pudding!  Let's just say, I am surely going to gain serious weight.

Here's how it went down...

Sticky Toffee Pudding (inspired by bon appetit)


"Pudding" - which is really just a moist cake
6 Tablespoons unsalted butter, softened
1 1/2 cups sifted flour
1 1/2 cups pitted dates, chopped
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon whiskey
2 large eggs

Toffee Sauce
1 1/4 cups packed light brown sugar
1/2 cup heavy cream

4 tablespoons unsalted butter
1/2 teaspoon whiskey
1/2 teaspoon vanilla extract

Vanilla ice cream


Preheat oven to 350F.  Butter and flour a bundt pan.  Chop dates then add to 1 1/4 cups water in a tall saucepan.   Bring to a boil, remove from heat, then stir in the baking soda.  The mixture will foam. Set aside and allow to cool.  Run a handheld mixer through the dates to break them up a bit. 

Whisk flour, baking powder, and salt together in a small bowl.  In a large bowl, beat butter, sugar, and vanilla with a mixer.  Add eggs, one at a time, blending until light in color.  Add half of the flour mixture and half of the date mixture; beat to blend. Repeat with remaining flour and date mixtures.  Pour batter into prepared pan.

Bake 40 to 45 minutes or until a tester inserted into the pudding comes out clean.  Allow to cool in pan for 5 minutes, then invert onto a plate. Cover and let stand at room temperature.

For the sauce, bring sugar, cream, and butter to a boil in a small saucepan, stirring constantly. Continue to boil for 3 minutes, stirring constantly. Remove from heat then add the whiskey and vanilla.

 Cut cake and drizzle with the sauce.  Serve with vanilla ice cream.  Enjoy immediately.

***The pudding and sauce can both be made in advance but rewarm before serving***

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