Ingredients: |
Ingredients: 1 cup chopped dates
1 cup boiling water
1 Tbsp. instant coffee or espresso granules (decaf OK)
1/2 cup butter, softened
1 cup packed brown sugar
4 large eggs
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. baking soda
Toffee sauce:
1 1/2 cups heavy (whipping) cream
1 cup packed brown sugar
2 Tbsp. butter
vanilla ice cream or whipped cream, for serving (optional)
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Directions: |
Directions:Preheat oven to 350°F.
Spray 8 250 ml jars with nonstick spray or rub their insides with soft butter.
Place the dates in a small bowl, pour the boiling water over the top, stir in the instant coffee and set aside until cool.
In a large bowl, beat the butter and sugar until well blended and fluffy.
Add 2 eggs, one at a time, beating well after each addition.
Add half of flour with the baking powder and salt and beat to blend.
Add remaining 2 eggs, 1 at a time, beating to blend after each addition, then add the remaining flour and beat just until blended.
Stir the baking soda into the date mixture, add it to batter and stir to blend.
Divide the batter among the jars, filling them about halfway full.
Place on a rimmed baking sheet and place in the oven.
Bake for 30 minutes, or until golden and springy to the touch.
Meanwhile, make the toffee sauce:
In a small saucepan, stir together the cream, brown sugar and butter over medium heat.
Bring to a boil, then reduce heat and simmer for a few minutes, until smooth and slightly thickened.
Pour the warm toffee sauce over the baked puddings and serve topped with ice cream or whipped cream. |
This recipe for Sticky Toffee Pudding in a Jar is from