Recipe for cooking sticky toffee pudding

Recipes from Oceania and the Philippines :: Oceania and Filipino Desserts

3/4 c. pitted and chopped dates
1 c. boiling water
1 tsp. baking soda
1 tsp. vanilla extract
2 c. flour
1 tsp. baking powder
1/4 c. butter, softened
3/4 c. sugar
1 large egg, lightly beaten

Toffee Sauce
3 Tbsp. butter
5 Tbsp. firmly packed brown sugar
2 Tbsp. heavy cream
Additional heavy cream for accompaniment (optional)

Preheat oven to 350 degrees fahrenheit (175 degrees C). Lightly grease an 11 x 7-in. baking pan; set aside.

Place the dates in a bowl and cover with the boiling water; mix in the baking soda and vanilla extract; set aside.

Whisk the flour and baking powder together in a small bowl; set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and beat well. Stir in the flour mixture and mix well; then add the date mixture and mix well. Transfer batter to prepared baking pan, spreading out in an even way. Bake for 40 mins.

Toffee Sauce: Melt the butter in a small saucepan and add the sugar and cream. Simmer gently for 3 mins. Prick the top of the hot pudding with the tines of a serving fork and pour the sauce on top. Place under a hot broiler until it bubbles. Watch carefully, as it burns easily.

Serve warm drizzled with heavy cream or, if desired, whip the unsweetened cream and dollop it on top of the pudding.

Makes 6 to 8 servings.