Monday, April 4, 2016
Sticky Toffee Pudding
In England, desserts are generically called pudding. This version of the classic sticky toffee pudding is studded with dried figs and bound to please – but it's the luscious sauce that will really make them ooh and ah. If you like, serve with a scoop of vanilla ice cream.
By The Canadian Living Test Kitchen
Source: Canadian Living: Holiday 2012
Prep time 20 minutes
Total time 55 minutes
Portion size 12 to 16
12 oz (340 g) dried Mission figs, (about 2-1/2 cups), cut in chunks
1-1/3 cups (266 g) granulated sugar
1/2 cup (114 g) unsalted butter, softened
2 tsp (10 mL) grated lemon zest
1/2 tsp (2 mL) salt
2 tsp (10 mL) vanilla
2-1/2 cups (325 g) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) baking soda
1/2 tsp (2 mL) cinnamon
3/4 cup (170g) butter
1-1/3 cups (300 g) packed dark brown sugar
3/4 cup (175 mL) whipping cream, (35%)
2 tbsp (30 mL) whisky or brandy
In saucepan, bring figs and 2-1/2 cups water to boil; drain and set aside.
In large bowl, beat together sugar, butter, lemon zest and salt until light; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder, baking soda and cinnamon; stir into butter mixture. Stir in figs.
Scrape into greased 10-inch (4 L) tube pan or 10-inch (3 L) Bundt pan. Bake in bottom third of 350°F (180°C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes.
Toffee Sauce: Meanwhile, in saucepan, melt butter with sugar over medium heat, stirring until dissolved. Add cream and bring to simmer; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in whisky; keep warm.
Place cake in pan on rack and immediately poke deep holes all over top with skewer. Pour 2/3 cup of the toffee sauce over warm cake; let stand for 10 minutes to absorb.
Invert cake onto serving plate; let cool slightly. Serve warm, drizzled with remaining warm sauce.
Nutritional Information Per each of 16 servings: about
cal 444 pro 5g total fat 20g sat. fat 12g
carb 64g dietary fibre 3g sugar 46g chol 99mg
sodium 359mg potassium 267mg
calcium 8 iron 14 vit A 19 vit C 5