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Sticky Toffee Pudding - 12 servings
Cake
8 ounces dates, finely chopped (about 1 ¼ cups packed)
1 cup boiling water
½ cup (1 stick) unsalted butter, room temperature
1 cup (packed golden brown sugar
4 large eggs
1 ¾ cups flour
2 1/4 tsp baking powder
3/4 tsp salt
2 Tablespoons instant coffee granules
1 teaspoon baking sodaPour boiling water over dates and let cool, about 1 hour.
Preheat oven to 350°Butter 9-10 spring form pan. Line bottom with parchment paper and butter paper.
Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended.
Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. This will foam slightly. Once granules are dissolved, pour date mixture into batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean. 50-60 minutes.
Cool pudding until just warm. Unmold, sprinkle with powdered sugar. Cut into wedges and serve with Caramel Sauce and whipped cream.
Caramel Sauce
2 cups whipping cream
1 cup (packed) dark brown sugar
¼ cup (1/2 stick) unsalted butterBring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 ¾ cups, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, re-warm over medium-low heat, stirring frequently.)
Whipped Cream
Whipping Cream
Powdered Sugar to taste
1-2 Tbsps. Irish Whiskey (optional)
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