STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE

Sticky Toffee Pudding with Butterscotch Sauce image

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

Time 1h

Yield 15 servings (2-1/2 cups sauce).

Number Of Ingredients 16

Ingredients

2 cups coarsely chopped pitted dates (about 12 ounces)
2-1/2 cups water
2 teaspoons baking soda
1-2/3 cups sugar
1/2 cup butter, softened
4 large eggs
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
BUTTERSCOTCH SAUCE:
7 tablespoons butter, cubed
2-1/4 cups packed brown sugar
1 cup half-and-half cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
Whipped cream, optional

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.