Sticky Toffee Pudding
Serving Size : 1
Ingredients for prepare Sticky Toffee Pudding
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 1/2 | cups | water |
| 1 | | pitted dates - chopped (10-ounce |
container
sticky toffee pudding |
| 2 | teaspoons | baking soda |
| 1/2 | cup | unsalted butter - (1 stick) |
| 1 1/3 | cups | sugar |
| 4 | | eggs |
| 2 | teaspoons | vanilla extract |
| 3 | cups | unsifted all-purpose flour |
| 2 | teaspoons | baking powder |
| 1 | cup | brown sugar |
| 1/3 | cup | butter |
| 1/3 | cup | half and half |
| 2 | teaspoons | vanilla extract |
recipe Sticky Toffee Pudding
Preheat oven to 325 degrees. Grease a 13 x
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9 x 2-inch baking pan. Line bottom with waxed paper or parchment. Grease
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paper. Place date pieces in a pot with water and bring to a boil. Stir in soda
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and set aside. Cream butter then add sugar and beat until creamed. Continue beating, adding eggs 2 at a time,
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mixing until fluffy, add vanilla. Mix in flour and baking powder, alternating with dates. Bake in a 325 degree
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oven until firm, about 40-45 minutes, cool in pan on a wire
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rack. Invert cake onto rack; remove paper; invert cake again. Cover and
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chill. Cut out triangles. Cover with sauce. Warm to order-1 minute in
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microwave. For sauce, add last 4 ingredients together and boil 3 minutes. Garnish
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with caramelized pears and dried pear chips. Yield: 9 portions
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