Large Sticky Toffee Pudding Cake | America's Test Kitchen

Name: Large Sticky Toffee Pudding Cake | America's Test Kitchen
Ingredients: 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces [177 grams], plus more for dusting the ramekins); 1 1/4 cups whole date , pitted, cut crosswise into 1/4-inch slices; 3/4 cup warm water; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup packed brown sugar (5 1/4 ounces/149 grams), light or dark; 2 large eggs; 1 1/2 teaspoons vanilla extract; 4 tablespoons unsalted butter (1/2 stick), melted; 8 tablespoons unsalted butter (1 stick); 1 cup packed brown sugar (7 ounces/198 grams), light or dark; 2/3 cup heavy cream; 1 tablespoon rum; 1/2 teaspoon juice from 1 lemon; Crème Anglaise or vanilla ice cream

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Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is a British favorite. How would it translate to the American kitchen?

Keywords

Desserts or Baked Goods
Make Ahead
Cakes
Puddings
Custards
Gelatins
& Souffles

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Ingredients

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces [177 grams], plus more for dusting the ramekins)
1 1/4 cups whole date , pitted, cut crosswise into 1/4-inch slices
3/4 cup warm water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar (5 1/4 ounces/149 grams), light or dark
2 large eggs
1 1/2 teaspoons vanilla extract
4 tablespoons unsalted butter (1/2 stick), melted
8 tablespoons unsalted butter (1 stick)
1 cup packed brown sugar (7 ounces/198 grams), light or dark
2/3 cup heavy cream
1 tablespoon rum
1/2 teaspoon juice from 1 lemon
Crème Anglaise or vanilla ice cream