Sticky Toffee Pudding with Butterscotch Sauce

Name: Sticky Toffee Pudding with Butterscotch Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 15 servings (2-1/2 cups sauce).
Ingredients: 2 cups coarsely chopped pitted dates (about 12 ounces); 2-1/2 cups water; 2 teaspoons baking soda; 1-2/3 cups sugar; 1/2 cup butter, softened; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 3-1/4 cups all-purpose flour; 2 teaspoons baking powder; BUTTERSCOTCH SAUCE:; 7 tablespoons butter, cubed; 2-1/4 cups packed brown sugar; 1 cup half-and-half cream; 1 tablespoon brandy; 1/4 teaspoon vanilla extract; Whipped cream, optional

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Total Time

Prep: 30 min. + cooling Bake: 30 min.

Makes

15 servings (2-1/2 cups sauce)

The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. —Agnes Ward, Stratford, Ontario

Sticky Toffee Pudding with Butterscotch Sauce Recipe photo by Taste of Home

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Ingredients

2 cups coarsely chopped pitted dates (about 12 ounces)
2-1/2 cups water
2 teaspoons baking soda
1-2/3 cups sugar
1/2 cup butter, softened
4 large eggs, room temperature
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
BUTTERSCOTCH SAUCE:
7 tablespoons butter, cubed
2-1/4 cups packed brown sugar
1 cup half-and-half cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
Whipped cream, optional

Directions

Preheat oven to 350°. In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm.
In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture.
Transfer to a greased 13-in. x 9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 30-40 minutes. Cool slightly in pan on a wire rack.
Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.

Nutrition Facts

1 piece with about 2 tablespoons sauce: 521 calories, 15g fat (9g saturated fat), 88mg cholesterol, 361mg sodium, 93g carbohydrate (70g sugars, 3g fiber), 6g protein.

Sticky Toffee Pudding with Butterscotch Sauce

Ingredients

Directions

Nutrition Facts

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