Christmas Sticky Toffee Pudding
Christmas Sticky Toffee Pudding
The Food Nanny
Ingredients
For the Pudding (Cake)
- 8 oz. Chopped pitted dates (1 cup)
- 1 ¼ cups hot Bengal-Spice Herbal Tea or Black Tea
- ½ cup butter (softened)
- ½ cup sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 ⅓ cups White Kamut Flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon French gray course salt
Toffee Sauce
- ½ cup butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla
Directions
Combine the dates and hot tea in a small bowl. Soak for 10 minutes. Set aside.
In a separate bowl mix the softened butter sugar, eggs, and vanilla with a dough hook.
In another bowl stir together the dry ingredients then add to the wet ingredients.
Pour in the date mixture and blend.
Prepare a 9-inch round cake pan with a generous amount of nonstick spray. Pour the mixture into pan and bake at 350 for 20 to 25 minutes or until the toothpick comes out with a little crumb on it.
Prepare the sauce while the cake is baking: In a small saucepan melt the butter over low heat and add the other ingredients. Bring to a boil and continue to boil over medium heat for 2 minutes or until slightly thickened. Take off the heat and set aside.
- In a small saucepan melt the butter over low heat and add the other ingredients. Bring to a boil and continue to boil over medium heat for 2 minutes or until slightly thickened. Take off the heat and set aside.
- 7. Let cake cool 10 minutes on wire rack. Invert onto platter. Pour warm sauce over top the cake and serve warm.
