Toffee Pudding w/Sauce

By LisaMK

This recipe is from Martha Stewart Living magazine, March, 2013. This recipe is great with salads and a light entree. Save room for dessert!

Ingredients

• Cake: 6 tbs unsalted butter, room temp, plus more to coat dish
• 1 1/2 c all-purpose flour, plus some for coating
• 8 oz Medjool dates, pitted and coarsely chopped (1 1/4 cups)
• 1 c scalding-hot strong brewed coffee
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp coarse salt
• 3/4 c lightly packed dark brown sugar
• 2 eggs, room temp
• Sauce: 1 stick unsalted butter
• 1 c lightly packed dark brown sugar
• 3/4 heavy cream

Details

Servings 6
Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

Cake:Preheat oven to 325 degrees. Butter and flour a 2 1/2 quart baking dish. Soak dates with coffee in a bowl for 15 mins. Stir in baking soda.
Whisk flour, baking powder and salt. Beat butter, sugar with a mixer until pale and fluffy about 3 mins. Reduce speed to medium and beat in eggs, 1 at a time, until thoroughly incorporated.
Reduce speed until low and add half four mixture, beating until combined. Add date mixture and remaining flour mixture. Beat until just combined. Transfer to baking dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 mins.
Sauce: Combine butter sugar, cream in medium saucepan and bring to boil over high heat. Reduce heat to medium and boil, stirring frequently until sauce thickens and darkens slightly, about 4 mins.
Remove cake from oven and pierce holes to bottom of cake with a skewer. Pour half of hot sauce over cake and let soak 20 mins. Serve warm with remaining sauce.Store at room temp for a day. Then warm cake in 300 degree oven for 10 mins. and sauce in saucepan over medium heat.