Talley’s Toffee Pudding
David Hinks, Prakash Chand Kochhar Dean of the Wilson College of Textiles
Prep Time
30 mins
Cook Time
50 mins
Ingredients
- 2 cup(s) coarsely chopped dates (about 12 ounces)
- 2-1/2 cup(s) water
- 2 teaspoon(s) baking soda
- 1/2 cup(s) butter, softened
- 1-2/3 cup(s) sugar
- 4 whole large eggs, room temperature
- 2 teaspoon(s) vanilla extract
- 3-1/4 cup(s) all-purpose flour
- 2 teaspoon(s) baking powder
- 7 tablespoon(s) Butterscotch sauce: butter, cubed
- 2-1/4 cup(s) Butterscotch sauce: packed brown sugar
- 1 cup(s) Butterscotch sauce: half-and-half cream
- 1 tablespoon(s) Butterscotch sauce: brandy
- 1/4 teaspoon(s) Butterscotch sauce: vanilla extract
- Whipped cream, optional
Instructions
1. Preheat oven to 350°. In a small saucepan, combine dates and water; bring to a boil. Remove from heat; stir in baking soda. Cool to lukewarm.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture.
3. Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool slightly in pan on a wire rack.
4. Meanwhile, in a small saucepan, melt butter; add brown sugar and half-and-half. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in brandy and vanilla. Serve sauce warm with warm cake. If desired, top cake with whipped cream.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture.
3. Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool slightly in pan on a wire rack.
4. Meanwhile, in a small saucepan, melt butter; add brown sugar and half-and-half. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in brandy and vanilla. Serve sauce warm with warm cake. If desired, top cake with whipped cream.