Shelf 030788676x.01.lzzzzzzz

Extract from Own Your Kitchen • By Anne Burrell and Suzanne Lenzer • Published by Random House

About

Cost
$ $ $ $ $
Difficulty
• • • •
Time
1h30
Serves
6

Own Your Kitchen

Posted by Random House Published See Random House's 5 projects » © 2019 Anne Burrell / Random House · Reproduced with permission.
PrintEmbed
  • Step 1

    For the cake

    Preheat the oven to 350°F. and butter a 9 x 13-inch baking dish.

  • Step 2

    In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes. Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.

  • Step 3

    Sift the flour, cinnamon, salt, and baking powder into a medium bowl.

  • Step 4

    Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.

  • Step 5

    Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.

  • Step 6

    For the toffee sauce
    While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS ), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.

    To finish the pudding

    Using a skewer or chopstick, poke holes in the pudding every inch or so.

  • Step 7

    Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.

  • Step 8

    Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.

Made this project? Share your version »

Comments