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Satisfy Your Sweet Tooth with This Recipe for Sticky Toffee Pudding

There’s nothing like expanding your meal plan with a new recipe! Jefferson on the Lake Apartments in Olathe, Kansas is proud to introduce you to new ideas that will keep your family coming back for more. 

Speaking of new recipes, here is one for you! Although it’s not exactly one you can add to your meal plan, it is one that you can certainly enjoy for dessert. This Sticky Toffee Pudding, an English favorite served around the holidays, can be made any time of year. Consisting of a rich sponge cake drizzled in toffee-flavored sauce, it’s decadent and delicious. Just serve it alongside vanilla ice cream or custard, and you’ll have a restaurant-worthy dessert to enjoy right from the comfort of your apartment home.  

Ingredients:

For the homemade caramel

  • 2 cups heavy cream
  • 1 cup salted butter
  • 1/2 cup light Karo syrup
  • 1 cup sugar

For the pudding cake

  • 6 ounces pitted dates (about 1 cup)
  • 3/4 cup water
  • 3/4 cup & 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 4 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • Vanilla ice cream or homemade whipped cream

Directions:

  1. In a medium saucepan, combine 1 cup of the heavy cream with the butter, corn syrup, and sugar. Bring to a boil over medium, then cook over low heat, stirring often, until it begins to turn a golden color. Carefully whisk in the remaining 1 cup of heavy cream.
  2. In a small saucepan, simmer the dates over medium-low heat until the water is nearly absorbed, about 15 minutes. Transfer the dates and any liquid to blender and puree until very smooth.
  3. Preheat the oven to 350 degrees F. Lightly butter four to six 1/2-cup ramekins.
  4. In a medium bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla, and then add the date puree. Mix until combined.
  5. Add the flour, baking powder, baking soda, and salt. Spoon the batter into the ramekins and smooth the tops with a spoon. Bake for 18-20 minutes. Let cool slightly.
  6. Invert the sticky toffee pudding onto a plate. Top with sauce and ice cream.

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