In England, desserts are generically called pudding. This version of the classic sticky toffee pudding is studded with dried figs and bound to please – but it's the luscious sauce that will really make them ooh and ah. If you like, serve with a scoop of vanilla ice cream.
- Portion size 16 servings
- Credits : Canadian Living: Holiday 2012
MethodIn saucepan, bring figs and 2-1/2 cups water to boil; drain and set aside.
In large bowl, beat together sugar, butter, lemon zest and salt until light; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder, baking soda and cinnamon; stir into butter mixture. Stir in figs.
Scrape into greased 10-inch (4 L) tube pan or 10-inch (3 L) Bundt pan. Bake in bottom third of 350°F (180°C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes.
Toffee Sauce: Meanwhile, in saucepan, melt butter with sugar over medium heat, stirring until dissolved. Add cream and bring to simmer; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in whisky; keep warm.
Place cake in pan on rack and immediately poke deep holes all over top with skewer. Pour 2/3 cup of the toffee sauce over warm cake; let stand for 10 minutes to absorb.
Invert cake onto serving plate; let cool slightly. Serve warm, drizzled with remaining warm sauce.
Nutritional facts Per each of 16 servings: about
- Fibre 3 g
- Sodium 359 mg
- Sugars 46 g
- Protein 5 g
- Calories 444.0
- Total fat 20 g
- Potassium 267 mg
- Cholesterol 99 mg
- Saturated fat 12 g
- Total carbohydrate 64 g
- Iron 14.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 19.0
- Vitamin C 5.0