A cross between a cake and a pudding, the classic English dessert with toffee sauce is moist and delicious. It makes a show stopping dessert for the holidays, but it’s also very comforting on any cold winter’s day.
Sticky Toffee Pudding
Walnut
Cakes & CheesecakesHoliday & Special Occasion
Sweets
Vegetarian
prep
25
minscook
55
minsmake
1
cakePudding
1 cup
hot black coffee
1 cup
finely chopped pitted dates
1-1/2 cups
flour
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
ground cinnamon
1/4 teaspoon
table salt
1/2 cup
(1 stick) unsalted butter, softened
3/4 cup
brown sugar
1 teaspoon
orange zest
2
eggs
1 tablespoon
molasses
1 tablespoon
vanilla
1 cup
Fisher® Black Walnuts, chopped, divided
Toffee Sauce
1-1/2 cups
heavy cream, divided
1-1/4 cups
dark brown sugar
1/2 cup
(1 stick) unsalted butter
1/4 teaspoon
table salt
2 tablespoon
brandy
1 teaspoon
vanilla
2 tablespoons
powdered sugar
Food Safety Instruction
DIRECTIONS
- For Pudding: Heat oven to 350°F. Grease 9-inch round cake pan and line bottom with parchment paper.
- Pour hot coffee over dates in small bowl; let stand 15 minutes.
- Whisk flour, baking powder, baking soda, cinnamon and salt medium bowl until blended.
- Beat butter, sugar and zest in large bowl with electric mixer until light in color and fluffy. Add eggs, 1 at a time, beating well after each. Add half the flour mixture; beat just until moistened. Mix in date/coffee mixture, molasses and vanilla. Add remaining flour mixture; beat just until blended. (Do not overmix). Stir in ½ cup Fisher® Walnuts. Spoon into prepared pan.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Remove paper and invert onto serving plate.
- For Toffee Sauce: Meanwhile, combine 2/3 cup cream, brown sugar, butter and salt in small saucepan. Bring to boil on high heat. Cook on medium heat 5-8 minutes or until sauce thickens and darkens slightly, stirring frequently. Remove from heat. Stir in brandy and vanilla.
- Use skewer or chopstick to poke several holes in top of cake. Slowly pour 1/2 cup warmToffee Sauce evenly over top of cake.
- Whip remaining cream and powdered sugar until stiff peaks form. Serve cake warm with a drizzle of remaining sauce, a dollop of whipped cream and sprinkle of remaining nuts.
PRODUCT USED
Tips
Serve with vanilla ice cream and omit the whipped cream.
For a rustic presentation, scoop cake right out of the pan, rather than slicing.
