Sticky Toffee Pudding PPCXL Style
Ingredients List
1/2 Cup Soften Butter
3/4 Cups Brown Sugar
1Tbsp Molasses
2 Eggs
1 Cup Plus 2 Tbsp All Purpose Flour
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1Cup Boiling Water
1 1/4 Cups Pitted Dates
1 Tsp Vanilla
SAUCE
3/4 Cups Brown Sugar
1/2 Cup Butter
1/2 Cup Cream
Chop your dates as finely as you prefer I prefer finely chopped but if you prefer chunks use chunks. I use my pro chef chopper from Tupperware it works amazing and you get an arm workout!
Next boil the water and pour it over the dates either in a bowl or I do it right in the pro chef container
Also add the baking soda, baking powder and vanilla. Let this soak for at least 5 minutes while you prepare the rest.
While the dates are soaking, cream the soften butter, and sugar with a mixer using the paddle attachment.
Add the eggs and beat until combined & smooth add molasses mix Add the flour & mix well.
Add in the date mixture & mix until combined.
Grease your pudding pan and add the batter place the lid on. Set the PPCXL on STEW/SOUP for 50 minutes with 2 cups of water. Put the bottom rack in and place the pudding pan on top of it. Put on the PPCXL Lid and make sure the valve is closed.
When the timer goes off do a quick release and remove pudding pan to a rack and allow to cool 15 minutes before removing it from the pan.
Once the pudding is out of the pan make the sauce by melting the butter in a sauce pan add brown sugar & cream. Bring to a boil and continue to boil for 2-3 minutes until texture is slightly fudge & velvety.
Serve a wedge of the pudding drizzled with sauce & a dollop of whipping cream. This is going to be a staple in our house it is that good. I'd love to hear from you about the recipe or if you have any ideas of recipes you'd like me to try.
