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Sticky Toffee Pudding

  • Makes: 1 cake (12 to 16 servings)  
  • Preparation Time: 25 minutes 
  • Cooking Time: 40 to 45 minutes for cake, 10 minutes for sauce 

Ingredients

1 cup250 mL chopped dates

3/4 cup175 mL hot tea

1/2 cup125 mL Carnation® Regular or 2% Evaporated Milk 

1 tsp5 mL Folgers® ground coffee

1/2 cup125 mL butter, softened

1 cup250 mL brown sugar

3 eggs

1 tsp5 mL vanilla extract

1 1/2 cups375 mL Robin Hood® All Purpose Flour

2 tsp10 mL baking powder

1 tsp5 mL baking soda

1/4 tsp1 mL salt

Toffee Sauce:

1/4 cup50 mL butter

3/4 cup175 mL brown sugar

1 cup250 mL corn syrup

1 cup250 mL Carnation® Regular or 2% Evaporated Milk 

1/2 tsp2 mL vanilla extract

Directions

  1 In a bowl, combine dates, tea, evaporated milk and coffee grounds. Let stand 10 minutes. Meanwhile, in a large bowl, cream together butter and sugar until combined. Beat in eggs one at a time. Add vanilla and date mixture to combine.

  2 In a separate bowl, combine flour, baking powder, baking soda and salt. Add to date mixture and mix gently until dry ingredients are incorporated. Turn batter into a greased and parchment-lined 9-inch (23 cm) cake pan (with at least 1 ½-inch/4 cm sides).

  3 Bake in a preheated 375ºF (190ºC) oven for 40 to 45 minutes, or until a cake tester comes out clean. Cool on a rack 10 minutes. Run a knife around edges and turn out cake. Remove parchment paper and invert cake onto a serving plate. (Cake can be served warm or at room temperature.)

  4 While cake is baking, for the sauce, in a saucepan, melt butter over medium heat. Add sugar, corn syrup and milk. Stir and heat (below boiling) until all ingredients are combined. Remove from heat. Stir in vanilla.

  5 Pour ½ cup sauce (125 mL) over cake and brush surface and sides. Cut cake into serving pieces. Serve with remaining sauce and even whipped cream or ice cream.

Tip(s)

Cake can be cooled, wrapped (whole or in serving portions) and frozen for up to 6 weeks. Sauce can be made ahead and frozen.


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