Sticky Toffee Puddings
Serve this toffee and date pudding with whipped cream for a delightful dessert.
cups heavy whipping cream
cups packed dark brown sugar
tablespoons light or dark corn syrup
cup chopped pitted dates
teaspoon baking soda
cup butter, softened
cup granulated sugar
cup Gold Medal™ all-purpose flour
cup whipping cream, whipped, sweetened (optional)
Heat oven to 325°F. Spray 10 (4-oz) custard cups or individual baking dishes (ramekins) with cooking spray. Place on cookie sheet.
In 2-quart saucepan, heat 3 cups whipping cream, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 14 to 16 minutes, stirring constantly, until thickened and reduced to 3 cups. Pour 1/4 cup of the toffee sauce into each custard cup. In 1-quart saucepan, heat dates and water to boiling over medium-high heat. Remove from heat; stir in baking soda. Let stand 5 minutes.
In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla, beating just until blended. On low speed, beat in flour and salt alternately with date mixture until smooth. Spoon 3 to 4 tablespoons batter over toffee sauce in each cup (do not spread).
Bake 18 to 20 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes. Serve warm with whipped cream and remaining toffee sauce.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
©2014 ®/TM General Mills All Rights Reserved