Recipe of the Day

Sticky Toffee Pudding

Pudding:
1/2 C                Unsalted butter
2 C                   Confectioner's sugar
2                       Eggs (whole)
3 C                   All purpose flour
8 oz                  Dates (pitted and cut into small pieces)
1 tsp                 Baking soda
2 C                   Boiling water

Sauce:
1 C                  Unsalted butter
2 3/4 C            Brown sugar
1 pt                  Heavy Cream
1 1/2 oz           Bourbon

Directions:
For the pudding:
1. Bring water to a boil, and in a separate bowl, pour boiling water over dates and the baking soda
2. Cream the butter and sugar
3. Add one egg at a time, making sure each is well incorporated into the butter sugar mixture
4. Slowly add flour to mixture until all the flour is mixed well
5. When water is absorbed by the dates and baking soda, add to the batter and mix well.
6. Bake at 350*F for about 40 minutes (using a 9x9 square or bigger, depending on the thickness you want the cake)
For the sauce:
1. Combine all ingredients in a saucepan
2. Bring to a boil, be careful sugar can burn you easily and the cream can cause over boil.
3. Let simmer for about 1-2 minutes to thicken just a little bit

Once cake has cooked, poke holes all over the cake to allow the bourbon toffee mixture to penetrate the cake.  Pour the sauce over the cake and allow the sauce to soak into the cake. Poking more holes if necessary and moving excess liquid over the holes.  When ready to serve, brown each portion under the broiler of the oven.  The remaining bourbon toffee sauce keep warm to spoon over cake when served.