Cherry Sticky Toffee Pudding
Cherry Sticky Toffee Pudding
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Ingredients
| Cake | ||
| 1 ¼ | cups water | |
| 1 | cup dates, finely chopped | |
| 1 | cup brown sugar | |
| ½ | cup soft butter | |
| 2 | eggs | |
| 1 ½ | cups CO-OP® GOLD All Purpose Flour | |
| ¼ | teaspoon ground cinnamon | |
| 1 ½ | teaspoons CO-OP GOLD Vanilla Extract | |
| ½ | teaspoon ground nutmeg | |
| 1 | teaspoon baking powder | |
| 1 | teaspoon baking soda | |
| 1 ½ | cups CO-OP GOLD Frozen Cherries, thawed and quartered | |
| Toffee Sauce | ||
| ½ | cup butter | |
| ½ | cup whipping cream | |
| ½ | cup brown sugar | |
| Vanilla Cream | ||
| 1 | cup whipping cream | |
| 2 | tablespoons white sugar | |
| ½ | teaspoon CO-OP GOLD Vanilla Extract | |
Directions
Cake
Preheat oven to 350°F.
Combine water and chopped dates in a pot and simmer on low for 5 minutes. Set aside and let cool completely.
Cream sugar and butter in stand mixer with a paddle attachment on high, until light and fluffy, about 3 minutes. Add eggs one at a time, thoroughly incorporating by scraping down the side of the bowl between additions. Add the remaining cake ingredients, excluding cherries, and mix well to combine. Add the hydrated date and water to bowl. Mix the contents for an additional 2 minutes. Fold cherries in with a rubber spatula.
Pour cake mix into a well-greased 10” x 12” cake pan, 10 muffin tins or 8 mini loaf pans, filling half way to allow room for the batter to rise. Bake for 30 minutes or until set. Let cool slightly before serving. Make up to one day in advance and lightly warm in microwave before serving.
Toffee Sauce
Combine butter, cream and brown sugar in a small heavy saucepan. Cook over medium heat and bring to a boil, stirring constantly, until mixture is thickened, about 8 minutes. Place to the side. Hold at room temperature up to two hours before serving.
Vanilla Cream
Pour cream, sugar and vanilla into a chilled bowl. Using an electric hand mixer or whisk, beat until stiff peaks form. Do not overmix as this will cause the cream to split. Refrigerate up to one day prior to serving.
To serve, warm cake, generously coat with toffee sauce and top with a spoonful of whipped cream. Enjoy!
Serves 10