Sticky Toffee Pudding with Whiskey Toffee Sauce

Sticky Toffee Pudding

I have traveled to Scotland a couple times, and each time I fell more and more in love with this dessert. Sticky Toffee Pudding is kind of like bread pudding but is a cake, drenched in a delicious toffee sauce. The cake has a unique sweet flavor that comes from reconstituted dates.

There is no better way to prepare this dessert, than having the cake and sauce warm, and adding a huge scoop of vanilla ice cream. Use whatever ice cream you love the best, but I have just discovered the beauty of Talenti Gelato and I would not recommend anything else!

Sticky Toffee Pudding

If it is snowing, rainy, or cold, please cuddle up with this heart warming dessert.

I used 4 ounce mason jars for these treats, but you can always use cupcake tins or a square cake pan. This recipe filled 12 mason jars.

Sticky Toffee Pudding

Ingredients

Cake

- 2 cups pitted dates (chopped)

- 1 ½ cup water

- 1 ¼ teaspoon baking soda

- 2 cups flour

- Pinch of salt

- 1 teaspoon baking powder

- 1 ½ stick of butter (softened)

- 1 ½ cups packed brown sugar

- 3 eggs

- 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. If not using mason jars, grease your cake pan or cupcake tin.

Combine the dates and water in a medium sauce pan and bring to a boil. Keep over the heat until the dates are soft and plump. Remove from the heat and stir in 1 teaspoons of baking soda. Let sit for 20 minutes, meanwhile, prepare the rest of the batter.

Sift together the remaining ¼ teaspoon of baking soda, flour, salt, and baking soda, and set aside.

With a stand mixer with the paddle attachment, combine the butter and brown sugar until fluffy. Mix in the eggs one at a time and add the vanilla. Scrape down the sides of the bowl as necessary. Fold in the date mixture.

Fill each mason jar half way full.

Bake for 50-60 minutes. Using a knife or a wooden skewer, poke holes into the cake. Make the whiskey toffee sauce.

Whiskey Toffee Sauce

- 2 sticks of butter

- 3 cups packed brown sugar

- 2 cups heavy cream

- 1 teaspoon vanilla extract

- Pinch of salt

- ¼ cup of whiskey

In a large heavy bottom sauce pan, combine butter and sugar over medium heat. Bring to a simmer, melting the butter and sugar together. Add the heavy cream, vanilla, and salt, bring the mixture to a boil and heat until thickened (about 6 minutes).

Add the whiskey and cook for another minute.

Sticky Toffee Pudding

Pour sauce over the cakes.

Sticky Toffee Pudding

Indulge in vanilla ice cream on top and add even more sauce.

Audrey LickingAudrey even wants some

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