BAREFOOT CONTESSA STICKY TOFFEE PUD

BAREFOOT CONTESSA STICKY TOFFEE PUD image

Number Of Ingredients 20

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Featured Recipe from Ina Garten: Sticky Toffee Date Cake with Bourbon Glaze
Makes 1 cake
For the cake
¾ pound dates, pitted and chopped
1 teaspoon baking soda
¼ pound (1 stick) unsalted butter, at room temperature
¹⁄³ cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
1 teaspoon kosher salt
1½ tablespoons baking powder
For the sauce
12 tablespoons (1½ sticks) unsalted butter
1 cup light brown sugar, lightly packed
½ cup heavy cream
¼ teaspoon kosher salt
2 tablespoons good bourbon, such as Maker's Mark
2 teaspoons pure vanilla extract
Sweetened whipped cream, for serving

Steps:

Directions Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan. Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer for 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.. Meanwhile, combine the butter, brown sugar, heavy cream, and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside. As soon as the cake is done, poke holes all over it with a toothpick. Pour three-quarters of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour the remaining sauce on top. Cool completely. Serve at room temperature with sweetened whipped cream.