RED DATE STICKY TOFFEE PUDDING

By BobD

Ingredients

• 8 SERVINGS
• FOR CAKE
• 6 oz dried red dates (1 3/4 cups)
• 1 3/4 cups water
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• Scant 1/4 teaspoon salt
• 1 stick butter, softened
• 1/2 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• FOR STICKY TOFFEE GLAZE
• 1 cup heavy cream
• 1 stick unsalted butter
• 1/2 cup packed dark brown sugar
• 1 tablespoon light corn syrup
• 1/8 teaspoon salt

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

MAKE CAKE:
Preheat oven to 350F with rack in middle.

Butter and flour an 8- by 2-inch round cake pan.

Simmer dates in water (1 3/4 cups) in a small heavy saucepan, covered, until soft, about 10 minutes.

Let stand, covered, off heat 5 minutes.

Puree dates with cooking liquid in a blender (use caution when blending hot liquids).

Force puree through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids.

Whisk together flour, baking powder, and salt.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes.

Beat in eggs, vanilla, and date puree At low speed, mix in flour mixture until just combined.

Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 30 to 35 minutes.

MAKE GLAZE WHILE CAKE BAKES:

Bring cream to a boil with butter, brown sugar, corn syrup, and salt in a 2-qt heavy saucepan over medium heat, then boil, uncovered, stirring occasionally, until reduced to about 1 1/4 cups, 8 to 12 minutes.

Remove from heat and cover.

Pierce hot cake in pan all over at 1-inch intervals with a chopstick.

Gradually pour half of warm glaze evenly over cake, then let stand until most has been absorbed, about 20 minutes.

Run a thin knife around edge of pan. Invert cake onto a plate.

Pour remaining warm sauce over cake and serve immediately.

COOKS NOTES:

Dates can be cooked and pureed 1 day ahead and chilled.
Glaze can be made 1 day ahead and chilled. Reheat before using.