Ingredients for Sticky Toffee Pudding W Butterscotch Sauce
- 1 cup pitted dates
- 1/2 cup boiling water
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups (3 sticks) unsalted butter
- Granulated Sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups packed light brown sugar
- Half And Half
- 2 tablespoons brandy (optional)
- 1/2 cup heavy cream
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How to Make Sticky Toffee Pudding W Butterscotch Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- Combine 1 cup pitted dates and 1/2 cup boiling water in a saucepan. Bring to a boil, then remove from heat and stir in 1 teaspoon baking soda. Set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups packed light brown sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and the date mixture to the wet ingredients, alternating between the two and mixing until just combined.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before inverting onto a wire rack.
- **Butterscotch Sauce:** In a medium saucepan, combine 1 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, 1/2 cup heavy cream, and 2 tablespoons brandy (optional).
- Bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes, or until thickened.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- When ready to serve, preheat oven to 400°F (200°C).
- Pour the butterscotch sauce evenly over the cooled pudding.
- Bake for 5-7 minutes, or until the sauce is bubbly and the pudding is heated through.
- Serve warm with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
412g
Fat
66g
Carbs
46g
