The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings (2-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.
Nutrition Facts : Calories 521 calories, Fat 15g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 93g carbohydrate (70g sugars, Fiber 3g fiber), Protein 6g protein.
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