Makeny Hess, a Baking & Pastry student from Ogden-Weber Tech College shows us how to make this delicious recipe. Try this cake for something decadent and sweet this holiday season.
Sticky Toffee Pudding
1/4 Cup unsalted butter at room temperature, plus more for the pan
1 1/2 Cups sifted all purpose flour plus more for the pan
1 1/2 Cups chopped and pitted dates (about 6 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 Cup sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 Cups packed light brown sugar
1/2 Cup heavy cream
1/4 Cup (1/2 stick) unsalted butter
1 teaspoon brandy (optional)
1/2 teaspoon vanilla extract
whipped cream or vanilla ice cream
For the pudding:
- Preheat oven to 350 degrees. Butter and flour bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
- Whisk 1 1/2 cups flour, baking powder, and salt in small bowl. Using an electric mixer, beat 1/4 cup butter, sugar and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture and date mixture. Pour batter into mold.
- Bake until a tester inserted into the center of the cake comes out clean, 40-45 minutes. Let cool in pan on wire rack for 30 minutes. Invert pudding onto rack. Do ahead: Can be made 1 day ahead. Cover and let stand at room temperature.
- Bring sugar, cream and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. Do ahead: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
- Cut cake into wedges. Serve with sauce and whipped cream.
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