Sticky Toffee Pudding with Caramel Sauce

4.3(33)

This type of dish is common in England, where all desserts are called puddings.

by Epicurious·published 2004-08-20

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Servings

(10–12)

Total time

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Calories / serving

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Ingredients (12)

serves

4 cups whipping creamcream
2 cups (packed) dark brown sugardark-brown-sugar
1/2 cup (1 stick) unsalted butterbutter
2 1/2 cups all purpose flourflour
2 teaspoons baking powderbaking-powder
1 1/2 cups waterwater
1 1/4 cups chopped pitted datesdate
2 teaspoons baking sodabaking-soda
1 cup (2 sticks) unsalted butter, room temperaturebutter
2/3 cup sugarsugar
4 large eggsegg
2 teaspoons vanilla extractvanilla-extract

Instructions (5 steps)

01Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
02Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.

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04Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)