Looking for something indulgent for a cold winter evening? If it’s not in the cards to get away for a winter vacation at the ranch, you can at least savor one of the dishes you might be missing. Chef Jonathon shares his Sticky Toffee Pudding Cake recipe this month, and we hope you enjoy!
2.25 cups Dates, pitted
2 cups water
2 tsp vanilla
2 tsp baking soda
1 lb flour
1 tsp baking powder
4 oz butter
12 oz sugar
- Place dates in a small sauce pot and cover with water (not the 2 cups listed as a 2nd ingredient) bring to boil, cook 3-4 minutes, drain, cool, and peel
- Once dates are skinned, place them in another small saucepot and cover with the 2 cups water. Bring to a boil, then remove from heat.
- Stir in the vanilla and soda and set aside.
- Cream together the butter and sugar until light and fluffy. Add eggs one at a time, scraping down the sides as needed.
- Sift together flour, powder, and salt. Alternate wet and dry ingredients into butter mixture, beginning and ending with dry.
- Butter and flour 4 oz baking tins and fill ¾ with batter. Place on a baking sheet, top with a piece of parchment with another baking pan on top to weigh it down. The idea here is to keep the cakes from rising so that but they become dense and compact.
- Bake at 325 degrees for 15-20 minutes.
- Meanwhile….make the toffee sauce
4 oz butter
1 lb brown sugar
2 cups cream
3 Tbs rum or brandy
- Combine all ingredients in sauce pot, bring to boil, and set aside.
When the cakes are done, remove them from the tins and fill the tins 1/3 full of toffee sauce. Return the cakes to tin to soak in the sauce. Set aside to soak. Reheat in the microwave, serve with whipped cream and some more of the toffee sauce.