Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Total time: 1 h 35 min
Yield: 12 serving(s)
Ingredients: 20 pitted Medjool dates (about 2 cups); 1 1/2 c. water; 3 tbsp. fresh brewed espresso or 1 tsp espresso powder dissolved in 3 Tbsp hot water; 1 1/2 tsp. pure vanilla extract; 2 1/2 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. kosher salt; 3/4 c. cup (1 1/2 sticks) unsalted butter, at room temperature; 1 1/2 c. granulated sugar; 4 large eggs; 1 c. (2 sticks) unsalted butter; 1 lb. dark brown sugar (about 2 1/4 cups); 2 tsp. fresh lemon juice; 1 1/4 c. heavy cream; 1 1/2 c. pecans, toasted and chopped; Whipped cream, for serving

By The Good Housekeeping Test KitchenPublished: Nov 27, 2018

Jump to recipe

Mike Garten

Yields:

12 serving(s)

Total Time:

1 hr 35 mins

Cal/Serv:

605

This decadent dessert tastes like all things merry and bright.

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Ingredients

Date Puree

20 pitted Medjool dates (about 2 cups)
1 1/2 cups water
3 Tbsp. fresh brewed espresso or 1 tsp espresso powder dissolved in 3 Tbsp hot water
1 1/2 tsp. pure vanilla extract

Date Cake

2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
3/4 cup cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs

Toffee-Pecan Sauce

1 cup (2 sticks) unsalted butter
1 lb. dark brown sugar (about 2 1/4 cups)
2 tsp. fresh lemon juice
1 1/4 cups heavy cream
1 1/2 cups pecans, toasted and chopped
Whipped cream, for serving

Directions

1. Step 1Make date puree: In medium pot, bring dates, water and espresso to a boil. Remove from heat and stir in vanilla. Transfer to blender and puree dates and liquid until smooth. Let cool.
2. Step 2Meanwhile, make date cake: Heat oven to 325°F. Coat 9-inch square baking pan with cooking spray. In medium bowl, whisk together flour, baking powder and salt. Using electric mixer, beat butter and granulated sugar until light and fluffy, about 3 minutes. Reduce mixer speed to low and beat in eggs 1 at a time. In three additions, alternate flour and date mixtures, mixing until just combined.
3. Step 3Transfer batter to prepared pan and bake until toothpick inserted into middle of cake comes out clean, 70 to 75 minutes.
4. Step 4Meanwhile, make toffee-pecan sauce: Melt butter in large, heavy pan. Add brown sugar and stir to combine. Stir in lemon juice, then cream, stirring slowly, until fully incorporated. Cook on low until bubbles have slowed and sauce is thick, 10 to 15 minutes. Let cool for 5 minutes, then fold in pecans.
5. Step 5To serve, cut cake into pieces and transfer to plates. Spoon some sauce over top and serve with dollop of whipped cream if desired.