Sticky Toffee Pudding

Gâteau aux dattes et au caramel

Ingrédients

  • Gâteau
    • 1 cup pitted dates, coarsely chopped
    • 1 cup flour
    • 1 tsp each baking powder and baking soda
    • Pinch of salt
    • ¾ cup sugar
    • ¼ cup unsalted butter salted
    • 1 egg
    • 1 tbsp vanilla
  • Sauce au caramel
    • 1 cup packed brown sugar
    • 6 tbsp unsalted butter
    • 1 1/3 cup cream 30 %

Préparation

  1. Butter a square baking pan and line with parchment paper.
  2. Preheat oven to 350°.
  3. Boil 1 ¼ cups water in a small saucepan. Add dates and stir well. Remove saucepan from heat and set aside.
  4. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  5. Cream butter and sugar in a medium bowl until fluffy. Beat in eggs and vanilla.
  6. Using a mixer or a food processor, pulse dates and water until dates are finely mince. Stir flour alternately with date mixture into sugar mixture, starting and ending with flour.
  7. Pour batter into pan and bake for 30-35 mins.
  8. For toffee sauce. Heat sugar and butter in a small saucepan over medium high heat, stirring constantly until butter melts. Stir in cream and bring to a boil.
  9. When cake is ready, poke holes about 10mm apart, all over cake with a fork. Drizzle toffee sauce evenly over cake. Let stand for 10 mins. Cut into squares and serve with remaining toffee sauce.
Source
Barbara Schulte
Testé et approuvé
Oui

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