Photography by James Tse
Food Styling by Carol Dudar
Prop Styling by Jane Hardin
First published in Wish November 2004
Winter | English/Scottish | Baking | Dairy | Dessert | All categories...
food
Sticky Toffee Pudding
Decadent, moist and decidedly gooey, this pudding will be a crowd-pleaser every time!
Ingredients
| 1 cup | Irish whisky |
| 1 cup | dates, pitted and roughly chopped |
| 2 tsp | baking soda |
| 2 cups | all-purpose flour |
| 2 tsp | baking powder |
| 1 cup | unsalted butter, room temperature |
| 1 cup | sugar |
| 4 | eggs |
| 2 tsp | vanilla extract |
| whisky caramel sauce |
Instructions
- Preheat oven to 350°F and grease a 12-cup Bundt pan.
- In a medium saucepan, combine whisky, dates and baking soda. Bring to a boil, remove from heat and allow to cool completely.
- In a bowl, combine flour and baking powder together.
- With an electric mixer using the paddle attachment, beat butter and sugar together for 3-4 minutes until light and fluffy.
- Beat in eggs one at a time. Add vanilla and half of flour mixture.
- Mix in dates, liquid mixture and remainder of flour mixture until well-blended.
- Pour into Bundt pan and bake for 45 minutes.
- Remove from oven and pour up to half of whisky caramel sauce over cake and continue to bake for another 15 minutes or until a skewer inserted into cake comes out clean. Remove from oven and let cool in pan for 10 minutes.
- Invert onto plate and serve with remaining warm whisky caramel sauce.
Comment on "Sticky Toffee Pudding"
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Mary Luz writes:
You've created a monster! Everyone loves this cake so much that I've sent the link out a few times and it's everyone's new family favourite. My hips aren't going to like this- but I am!
—posted January 23, 2007 at 9:49 a.m.
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