Sticky Toffee Pudding
For the Cake
- 5 ounces pitted dates
- 1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter, plus more for pan
- 1 scant cup packed dark-brown sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of ground clove
- Pinch of freshly grated nutmeg
- 1 1/4 cups self-rising flour
- 1/4 teaspoon coarse salt
For the Sauce
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed dark-brown sugar
- 2/3 cup heavy cream
- Heavy cream (optional)
- Ice cream (optional)
Make the cake: Place dates in a small saucepan and add just enough water to cover. Place pan over medium heat and bring to a boil; cook until dates are very soft, about 5 minutes.
Drain the dates and discard cooking liquid. Transfer to the bowl of a food processor; process until smooth. Let cool slightly. Meanwhile, preheat oven to 350 degrees; butter an 8-by-8-inch baking pan and line with parchment paper.
Add butter and brown sugar to bowl of food processor with dates; process until smooth.
Add eggs, vanilla, cinnamon, clove, nutmeg, flour, and salt; process until smooth. Spoon batter into prepared pan; transfer to oven and bake until a cake tester inserted into cake comes out dry, 40 to 45 minutes.
Make the sauce: Meanwhile, place butter and sugar in a medium saucepan. Add heavy cream and cook over low heat until butter is melted and sugar dissolved, about 5 minutes. Increase heat to medium-high and simmer until sauce has thickened and darkened, about 10 minutes; remove from heat and set aside.
Cut cake into squares and transfer to serving plates. Spoon sauce over cake and serve with cream or ice cream, if desired.
SourceThe Martha Stewart Show, December 2010