Sticky Toffee Pudding
Sunset, Brunssum Netherlands
6 oz. pitted dates
1 c. water
1 ¾ c. flour (can be gluten free)
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
1 c. packed dark brown sugar
4 large eggs
2 tsp. vanilla extract
1 tsp. ground allspice
12 T. (1 ½ sticks) salted butter, melted and cooled slightly
Preheat oven to 325 degrees F. Lightly coat a nonstick 12 cup Bundt pan with butter and flour. Bring water and dates to a boil in medium saucepan over medium heat. Remove from heat and let stand for 15 minutes. Meanwhile, whisk flour, baking powder, salt and baking soda together in a large bowl.
Transfer date and water mixture to food processor, add dark brown sugar, and process until smooth. Add the eggs, vanilla and allspice and process again. With processor running, pour in melted butter. Pour processed mixture over flour mixture and gently whisk until combined. Transfer to Bundt pan, cover tightly with foil and bake until firm and toothpick inserted in center comes out clean (about 55 – 65 minutes). Remove the foil and cool on rack in pan for 15 minutes.Toffee Sauce
¾ c. packed light brown sugar
½ c. packed dark brown sugar
1 c. heavy cream (divided)
4 T. unsalted butter (1/2 stick)
1 tsp. brandy
½ tsp. vanilla extract
Bring sugars, ½ c. cream and butter to boil over medium heat, stirring constantly. Boil for 3 minutes, continuing to stir constantly. Remove from heat, stir in brandy and vanilla extract.
Invert pudding on serving platter, remove pan. Brush top and sides of pudding with toffee sauce. Add remaining ½ c. cream to the remaining toffee sauce and reheat until bubbly. Cut pudding into slices and serve with additional toffee sauce.
Make ahead: glazed pudding will keep in sealed container at room temperature for 2 days. Cover with foil and reheat at 350 degrees F. for ten minutes. Cooled sauce can be refrigerated, covered, up to 1 week. Reheat in microwave.