Ingredients
2 1/4 c. pitted dates
3/4 c. dark spiced rum
1 tsp. vanilla extract
3 1/2 c. all-purpose flour
1/2 tsp. cinnamon
pinch of salt
1 tbsp. baking powder
2 c. light or dark brown sugar
8 tbsp. unsalted butter
3 large eggs
1 1/2 lb. unsalted butter
3 c. dark or light brown sugar
1 c. brandy
whipped cream
Preparation
Step 1For the Cake: Preheat the oven to 350 degrees F. and butter a 9 x 13-inch baking dish.Step 2In 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 3Sift the flour, cinnamon, salt, and baking powder into a medium bowl.Step 4Combine 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 5Transfer 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 6For 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.Step 7To Finish the Pudding: Using a skewer or chopstick, poke holes in the pudding every inch or so.Step 8Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.Step 9Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.
From: Own Your Kitchen © 2013 by Anne Burrell Buy the book
