Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Total time: 90
Yield: 8
Ingredients: 1.5 cups finely chopped, pitted dates; 1.25 cups hot brewed tea; 0.75 cup white sugar; 2 tablespoons white sugar; 0.5 cup unsalted butter, softened; 3 large eggs; 2 cups all-purpose flour; 1.5 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1 teaspoon instant espresso coffee granules; 0.5 cup white sugar; 1 tablespoon white sugar; 0.75 cup brown sugar; 1 tablespoon brown sugar; 0.75 cup golden syrup; 1 tablespoon golden syrup; 0.5 cup unsalted butter; 1 cup heavy cream; 1 teaspoon vanilla extract

Recipe by Allrecipes Member from allrecipes.com

Dessert 2 Hr. 30 Mins.

Ingredients

8 servings

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1.5 cups finely chopped, pitted dates
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1.25 cups hot brewed tea
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0.75 cup white sugar
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2 tablespoons white sugar
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0.5 cup unsalted butter, softened
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3 large eggs
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2 cups all-purpose flour
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1.5 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon vanilla extract

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1 teaspoon instant espresso coffee granules
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0.5 cup white sugar
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1 tablespoon white sugar
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0.75 cup brown sugar
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1 tablespoon brown sugar
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0.75 cup golden syrup
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1 tablespoon golden syrup
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0.5 cup unsalted butter
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1 cup heavy cream
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1 teaspoon vanilla extract

Instructions

Combine dates and tea in a bowl; set aside to soak for 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.