2012-02-05, Melindastrauss
Sticky Toffee Pudding
Subject: By Melinda Strauss, Kitchen-Tested.com
 
Here is a step by step of my sticky toffee pudding for Tu B'Shvat. To add recipe to your recipe box click here. Sticky Toffee Pudding

If you’re looking for a special dessert to serve to your guests in honor of Tu B’Shvat, Sticky Toffee Pudding is your answer! This traditional British recipe consists of a soft sponge cake made from sweet dates and topped with spoonfuls of luscious warm toffee sauce. Does it get any better?!?
 
 

CAKE INGREDIENTS
1 pound dates, pitted and chopped
1 ½ tsp baking soda
2 ½ cups boiling water
½ cup margarine
1 cup +2 Tbsp sugar
3 eggs
1 2/3 cup flour
TOFFEE SAUCE INGREDIENTS
½ cup margarine
1 cup whipped topping
1 cup + 2 Tbsp brown sugar
1 ½ 2 tsp vanilla



 

I preheated the oven to 350 degrees. I placed the chopped dates in a medium bowl, stirred in the baking soda then covered with the boiling water. Separately, I creamed together the sugar and margarine then mixed in the eggs. Once well combined, I added the flour and date-mixture and slowly stirred until combined.



 

I placed the batter in a 9x13” pan and baked for 40 minutes, until a toothpick came out clean.



 

While this cake is absolutely delicious on its own, the toffee sauce really makes this dish spectacular! And it is so simple to make. I melted the margarine over low heat then added the whipped topping, brown sugar and vanilla.



 

I stirred the mixture until it hit a light boil then lowered the temperature to a simmer and continued to stir continuously for 5 minutes. The sauce was dark, creamy and smelled wonderful!
Once the sauce cooled down a bit, I assembled the cake! I cut myself a nice big slice then poured a few heaping spoonful’s of the sauce right over the top. The sauce soaked in to the cake and oozed all around the plate.

I ate every last bite of my slice and practically licked my plate! I know my guests will be so excited when they get to dig in to their own.



 
 
 
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