English Toffee Pudding

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Is this ever good!

 

English Toffee Pudding

 

1 cup plus 1 tablespoon all-purpose flour

1 teaspoon baking powder

3/4 cup finely chopped dried pitted dates

7 tablespoons butter, softened

3/4 cup sugar

1 large egg, lightly beaten

1 teaspoon baking soda

1 teaspoon pure vanilla extract

11/4 cups boiling water

1/4 cup plus 1 tablespoon packed light brown sugar

2 tablespoons heavy cream

Whipped cream, for serving

 

Preheat the oven to 350 degrees, with a rack in the

center. Butter a 9-to-10-inch pie pan or oval gratin

dish; set aside.

Sift the 1 cup flour and the baking powder onto a

sheet of wax paper or into a bowl; set aside. In a

small heatproof bowl, toss the dates with the

remaining 1 tablespoon of flour.

In a large bowl with an electric mixer at medium-high

speed, beat together 4 tablespoons of the butter and

the white sugar until light and fluffy. Lower the

speed to medium-low; beat in the egg and about 1/4 of

the flour mixture; mix until smooth. Add the remaining

flour mixture and mix just until incorporated.

Sprinkle the baking soda and vanilla over the dates;

add the boiling water and stir to combine. Add the

date mixture to the batter, beating until well

blended. Pour the mixture into the prepared baking

dish.

Bake until set and well browned on top, 30 to 40

minutes. Remove the pudding from the oven; preheat the

broiler, with a rack about 4 inches from the heat

source.

In a small saucepan over medium heat, bring the

remaining 3 tablespoons butter, the brown sugar and

the cream to a simmer. Simmer until thickened, about 3

minutes. Pour the topping over the hot pudding.

Broil the pudding until the topping bubbles, watching

carefully to prevent burning, about 1 minute. Cool the

pudding briefly on a wire rack. Serve warm, with

whipped cream.

Serves 6 to 8.

 

 

 

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