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Sticky Toffee Pudding | Cook Books » Baker's Dozen

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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