Friday, October 23, 2009

Hot Sticky Toffee Pudding Cake

My favorite local restaurant is famous for its version of this scrumptious dessert. Every bite of this moist warm cake drenched in caramel sauce seems to scream 'comfort food'. I took this to a dinner party a couple of weeks ago and had to leave to pick up my kids. When I got back the entire cake had been devoured! While I've tried several different recipes, the following is my adaptation of this recipe.

8-10 oz. dates, finely chopped (about 1 1/4 c. packed)
1 c. boiling water
1/2 c. unsalted butter, room temperature
1 c. packed brown sugar
4 large eggs
2 c. flour
1/4 t. cardamom
1 t. baking soda

Preheat oven to 350*.
Chop dates and heat water to boiling. Place dates in small bowl, and pour boiling water over dates. Add baking soda, lightly mix, and allow mixture to cool.

Using electric mixer, cream butter and sugar. Add 2 eggs, 1 at a time, beating well after each addition. Add half the flour and beat to blend, then repeat process, adding eggs, then flour and cardamom. Pour date mixture into batter, and beat to blend.

Pour batter into prepared 9x13, or bundt cake pan. Bake for 1 hour or until tester comes out clean - approx. 1 hr.

Cool pudding until just warm. Unmold; sprinkle with powdered sugar. Cut into wedges and serve with whipped cream and Caramel Sauce.

Caramel Sauce
2 c. whipping cream
1 c. (packed) dark brown sugar
1/4 c. unsalted butter

Bring cream, brown sugar and butter to a boil in heavy medium saucepan over medium - high heat, stirring frequently Reduce heat to medium-low and simmer until reduced to 1 3/4 c. stirring occasionally, approx. 15 minutes. (This can be prepared 1 day ahead). Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.

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