Plump dates sweeten this yummy toffee pudding. After baking, drizzle the pudding with a tempting caramel glaze infused with brandy. If you want an easy & elegant dessert recipe, this pudding would be perfect. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Caramel Toffee Pudding Caramel Toffee Pudding Recipe | PT1H15M Serves 4 Ingredients: 0.75 Cups Dates 0.13 Cup Water 0.5 Teaspoon Baking Soda 0.75 Cups All-Purpose Flour 0.5 Teaspoon Baking Powder 0.25 Teaspoon Sea Salt 0.5 Cup Granulated Sugar 0.25 Cup Unsalted Butter 0.75 Teaspoons Vanilla Extract 1 Large Eggs 0.63 Cups Light Brown Sugar 0.25 Cup Heavy Cream 0.5 Teaspoon Brandy Preheat the oven to 350 degrees. Coat the bottom of 8 ramekins with cooking spray, then dust with flour. Set aside. In a medium saucepan over medium-high heat, add dates and 1/4 cup of water and bring to a boil. Remove from heat and stir in baking soda until the mixture becomes foamy. Remove from heat and allow to cool. In a large bowl, mix flour, baking powder, and salt. In a stand mixer, add sugar, 1/4 cup of butter & 1 teaspoon vanilla extract and beat until well combined. Add 1 egg and beat until combined. Add half the flour mixture and half the date mixture and beat until incorporated. Repeat with remaining egg, flour mixture and date mixture. Divide batter among prepared ramekins, filling them 3/4 way full. Bake until puddings are browned and a toothpick stuck in the center comes out clean, about 40-45 minutes. Remove from oven and place on a wire rack to cool for 30 minutes. Carefully invert cooled puddings onto the wire rack. Meanwhile, in a small saucepan over medium-high heat, add remaining butter, brown sugar & cream and bring to a boil while stirring constantly. Boil for 3 minutes while stirring. Remove from heat and stir in brandy and remaining vanilla. In a pan, add remaining 1/4 cup of butter, sugar, and cream over medium heat and bring to a boil, stirring continuously. Boil for about 3 minutes, stirring continuously. Remove from heat and stir in brandy and vanilla extract. Allow sauce to cool for 5 minutes, then drizzle over the puddings and serve.

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