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Sticky toffee pudding with maple caramel sauce
A light Canadian dessert that will drive you absolutely crazy with it's gooey caramel sauce.
SERVES
4
TO
5
Ingredients
For the pudding:
- 1-1/2 cups chopped pitted dates (about 6 ounces)
- 1-1/4 cups water
- 1 teaspoon baking soda
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
For the caramel sauce:
- 60 milliliters bourbon
- 5/8 cup butter
- 2/3 cup 35% cream
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1 tablespoon cinnamon
- 2 teaspoons sea salt
Directions
For the pudding:
- Heat oven to 350° F.
- Line a 9X5 inch loaf pan with parchment paper. Spray with cooking spray.
- Bring dates and water to a boil in medium saucepan. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
- In small bowl mix together flour, baking powder and salt.
- Cream together butter and sugar in large bowl on medium speed of electric mixer until light and fluffy. Stir in vanilla.
- Add one egg to bowl. Add half of the flour mixture, and half of the date mixture; beat to blend. Repeat with remaining egg, flour mixture and date mixture.
- Pour batter into prepared loaf pan. Bake 40-45 minutes; or until a tester inserted into the centre comes out clean. Let cool in pan on wire rack for 30 minutes. Invert pudding onto rack.
For the caramel sauce:
- Pour all of the ingredients in a pot except bourbon. Boil to thicken, about five minutes, add bourbon and cook for one minute.
- Slice pudding and serve with caramel sauce, a sprinkle of sea salt and a scoop of your favourite vanilla ice cream.
