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Sticky Toffee Pudding

I am in charge of dessert at the potluck thanksgiving this year and since you all know my feelings towards the usual fare, I will definitely not be making pumpkin pie.  Instead I will be making this. Honestly, who would choose pumpkin pie over this!!?  The cake is so incredibly moist and only a hint of fruity sweetness, which is why the decadent addition of toffee sauce is perfect.


This recipe comes from my days as a pastry chef at Locanda Verde so you know it will be incredible. It has an unusual step of adding the baking powder to the batter at the end, causing it to foam slightly. Trust the process and you will be richly rewarded i promise.




Sticky Toffee Pudding

Serves:

2 9in cakes

Ingredients

Cake Ingredients

1 lb medjool dates

2 tsp baking soda

8 oz unsalted butter

¾ cup granulated sugar

4 eggs

1 tsp vanilla extract

2 ½ cups flour

1 tsp salt

3 ¼ tbl baking powder


For the Toffee Sauce

8 oz unsalted butter

8 oz (1 cup packed) brown sugar

½ cup heavy cream

1 tsp vanilla extract

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Preparation

Preheat oven to 350˚F. Butter and flour two 9inch cake pans.

Bring a medium pot of water to a boil, add dates and cook about 5 minutes or until you see the skins start to peel. Drain and let the dates cool enough to handle.

Meanwhile beat the butter and sugar in an electric mixer until light and fluffy. Then add the eggs one at a time, beating well after each addition and scraping sides.

Combine the flour and salt, and add into the batter mixing just until you have a lumpy dough.

Once the dates are cool, remove the skin and seeds, and roughly chop. In that same pot, combine dates with 3 ½ cups of cold water. Bring to a boil, stirring some to break up any sticky clumps, then let simmer for 1 minute. Remove from heat and stir in the baking soda (it will bubble up a bit).

With the mixer on low, pour in the warm date mixture, scrape down the sides halfway through and after (make sure to scrape all the way to the bottom). The batter will be very liquid at this point.

Finally, add the baking powder with the mixer on low. It will foam up a bit. Give the batter a quick turn with a spatula before dividing between the two cake pans.

Bake for 30-40 minutes, to test insert a toothpick or small knife into the center and it should come out clean.


For the Toffee Sauce: Combine butter, brown sugar, heavy cream, and vanilla in a pot. Bring to a boil and immediately turn heat to low and cook for a minute or two until slightly thickened and completely blended.

When the cakes are cool enough to handle, turn them out onto a cake stand or serving platter so that they are upside down. Poke cakes all over with a fork or knife and slowly pour toffee sauce over them, using an offset spatula or knife to spread evenly and to the edge so some of the sauce drips down the sides.

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