Sticky Toffee Pudding - Cowboy Kent Rollins
Servings 8
Ingredients
- 1 heaping cup of dates stones removed and finely chopped
- ¾ cup boiling water
- 5 tablespoons butter melted
- ¾ cup dark brown sugar
- 1 ¼ cup self-rising flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons molasses or black treacle
- 3 large eggs
- ½ cup milk
- Ice cream for serving
Toffee Sauce
- 1/3 cup dark brown sugar
- 2 tablespoons molasses or black treacle
- 5 tablespoons butter melted
- 1 teaspoon vanilla
- ½ cup heavy cream
Instructions
- Preheat the oven to 350 degrees F. Butter and flour an 8 x 11-inch baking dish.
- Combine the dates and boiling water in a medium bowl. Let set 20 minutes.
- Meanwhile, in a separate bowl, stir together the butter, dark brown sugar, flour, baking powder, baking soda, molasses, eggs and milk.
- Stir in the dates until smooth.
- Scrape the batter into the prepared baking dish. Bake for about 40 minutes, or until an inserted toothpick comes out clean.
- Meanwhile, prepare the Toffee Sauce. In a saucepan, whisk together all the ingredients for the sauce. Bring to a low boil for about 1 to 2 minutes, stirring frequently.
- Pour half of the sauce over the warm pudding cake. Cut the cake and serve with ice cream and drizzle with leftover Toffee Sauce.
Notes
Adapted from Jane's Patisserie