Sticky toffee pudding with outrageous toffee sauce with bourbon

 
Sticky-Toffee-Pudding-1200-7545.jpg
 
 

Yield

  • Serves 10 to 12

  • Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature.

Ingredients

  • 2 1/2 cups all purpose flour

  • 2 teaspoons baking powder

  • 1 1/2 cups water

  • 1 1/4 cups chopped pitted dates

  • 2 teaspoons baking soda

  • 1 cup (2 sticks) unsalted butter at room temperature

  • 2/3 cup sugar

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • Francine’s Outrageous Toffee Sauce with Bourbon

Directions

  • Preheat oven to 350 degrees. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine water, dates, and baking soda in a heavy medium saucepan and bring to boil. Remove from heat; cool completely.

  • Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of the flour mixture, then the date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.

  • Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup Outrageous Toffee with Bourbon Sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only Toffee sauce), about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter.

  • When ready to serve cut cake into slices; drizzle warmed Outrageous Toffee Sauce with Bourbon sauce over each slice.