Sticky Toffee Pudding with Whiskey Toffee Sauce
Ingredients:
1 cup (375 mL) water
1 cup chopped pitted dates
Zest of one orange
1 ¼ tsp baking soda
2/3 cup butter, softened
1/3 cup packed brown sugar
2 tablespoons molasses
2 eggs
1 tsp vanilla
1 2/3 cup all-purpose flour
1 ¼ tsp baking powder
Toffee Sauce
Ingredients:
½ cup butter
¾ cup packed brown sugar
1 tablespoon molasses
½ cup whipping cream
3 tablespoons Whiskey
Method:
1) Grease an 8 inch cake pan or 8 ramekins with butter; dust with flour. Set aside.
2) Combine water, dates, orange zest and baking soda in a saucepan and bring to a boil.
3) In the bowl of a mixer beat softened butter with brown sugar and molasses until light. Add eggs one at time and scrape down sides. Stir in vanilla.
4) In a separate bowl, whisk together flour with baking powder; stir into butter mixture alternately with date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 25-45 minutes (depending on the size of the pan, the ramekins won't take as long as a cake pan).
Toffee Sauce: In a saucepan, combine butter, sugar and molasses over medium heat. Stir until the butter has melted and the sugar is dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whisky, if desired; keep warm.
While the cake is still warm in the pan use a skewer to poke holes and then pour about 1/3 of the sauce over the cake. Let the cake absorb the sauce for about 20 minutes. Invert cake onto serving platter or into dishes and pour another 1/3 of the sauce over the cake. When ready to serve drizzle with remaining warmed sauce and top with whipped cream. Dessert is best served warm.
