This is one of my favourite holiday treats.
Since I am not a lover of gingerbread, this seems to take its place for me!
– Angie Quaale, Well Seasoned gourmet foodsand Township of Langley council
Sticky Toffee Pudding
Ingredients:
• 1 ¼ cups packed dates, chopped
• 1 cup boiling water
• ½ cup unsalted butter, at room temperature
• 1 cup brown sugar
• 4 large eggs
• 1 ¾ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 2 tbsp instant coffee
• 1 tsp baking soda
Directions:
Preheat oven to 350F.
Grease a 9” spring form pan and line bottom with parchment.
Place on a baking sheet.
Place dates in a small heatproof bowl.
Add boiling water and allow to cool about an hour.
Sift together flour, baking powder, and salt.
Measure butter and sugar into a stand mixer fitted with whisks and beat to blend.
Add two eggs, one at a time, beating after each until well combined.
Add half the flour mixture and beat to combine.
Add remaining two eggs, one at a time, beating after each addition.
Add remaining flour mixture and just till blended.
In small bowl, stir together instant coffee and baking soda.
Add to cooled dates and stir to combine.
Add to batter and beat till evenly incorporated.
Pour into prepared pan and bake until toothpick inserted in the center comes out clean, about 1 hour. Cool just till warm.
Run a knife around the edges of the pan and remove ring. If desired, dust with icing sugar with caramel sauce and whipped cream.
Caramel Sauce
Ingredients:
• 1 ¼ cups heavy cream
• 2 cups sugar
• 5 tsp corn syrup
• 6 tbsp butter, cut into chunks
Directions:
Bring cream just to a boil and set aside.
Combine sugar, corn syrup and 1/4 cup water in a large saucepan.
Stir over medium heat until sugar dissolves. Use water and a heat resistant pastry brush to wash any sugar from the sides of the pan. Increase heat and boil without stirring until syrup turns deep golden brown, about 10 minutes. Remove from heat. Add warmed cream and butter (caramel will bubble up vigorously). Return to low heat; stir until any bits of caramel dissolve.
Cool and store in airtight container in fridge for several days.
Serve warm over Sticky Toffee Pudding.