Sticky Toffee Pudding, FOR THE STARS!

I have to admit a couple of things here…

1) I LOVE STICKY TOFFEE PUDDING. Love it, love it. It’s one of the best desserts ever, if done right. Roy almost asked me to marry him the first time I made this for him, at like 3 months in, so you KNOW it was good.

2) I got this particular recipe off Gwyneth Paltrow’s Goop website (it’s a slower day at work, ok!?). I don’t normally read her blog, and I don’t support reading her blog (unless, you’re like…super into her…then do it) but anything to do with creating an English tea party – I’M FOLLOWING.

3) I miss England. Can’t any of you get me a job there???

I hope you enjoy! Just TRY making them, you won’t be sorry, I promise. XXxxx

 

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ingredients

makes approximately 60 minis

for pudding:

1/4 cup unsalted butter

1 1/2 cups sifted all-purpose flour

1 1/2 cups chopped pitted dates

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1 cup sugar

1 teaspoon vanilla extract

2 large eggs

for sauce:

1 1/4 cups (packed) light brown sugar

1/2 cup heavy cream

1/4 cup unsalted butter

1 teaspoon brandy

1/2 teaspoon vanilla extract

preparation

1. Preheat oven 350°F. Butter and flour silicone molds. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan. Remove from heat. Stir in baking soda (mixture will become foamy). Set aside and let cool.

2. Whisk 1 1/2 cups flour, baking powder and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar and vanilla in a large bowl to blend. Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture and date mixture. Pour batter into mold.

3. Bake until a tester inserted into center of cake comes out clean, about 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack.

4. To make the sauce, bring sugar, cream and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil for 3 minutes. Remove from heat. Stir in brandy and vanilla.

5. Once the sauce has cooled, dip pudding into sauce and immediately turn over so sauce drips down the sides.

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