Easy Apple Brandy Sticky Toffee Pudding
Easy Apple Brandy Sticky Toffee Pudding is a delight for the holiday season! A warm, rich and inviting dessert.
Ingredients
- 1 1/2 cups pitted dates
- 1 cup apples small diced
- 1/2 cup Eau Claire Distillery Apple Brandy
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 cups brown sugar
- 1 1/2 cup stick butter, at room temperature, plus extra for baking dish
- 1 Tbsp. black strap molasses
- 3 eggs
Toffee Sauce
- 1 1/2 lbs. butter
- 3 cups dark brown sugar
- 1 cup Eau Claire Distillery Apple Brandy
- Whipped cream or vanilla ice cream
Instructions
- Butter a 9x13" pan and set aside.
- In a medium sauce pan add the dates, brandy and 1 cup of water. Bring up to a boil and reduce to a simmer for 5 to 7 min.
- Remove from the heat and add the vanilla. Let the mixture cool enough to puree. Preheat oven to 350F.
- Puree the date mixture in a food processor until smooth and then set aside.
- Whisk the flour, cinnamon, salt and baking powder in a medium bowl.
- In the bowl of a standup mixer add the butter, molasses and sugar and beat until combined. Add one egg at a time beating well after each addition. Stir in the date puree.
- Stir the flour in, adding in scoops until well combined. Stir in the chopped apples.
- Pour the batter into the prepared dish and bake for 35 to 45 min. or until set in the middle. Let cool for 10 minutes.
- While the cake is baking make the toffee sauce. In a large saucepan combine the butter, brown sugar, apple brandy and 1/2 cup water. Bring to boil and reduce to simmer for 15 minutes or until the mixture thickens into a sauce.
- After the cake has cooled for 10 minutes. Poke holes in about 1" apart. Pour over about 1 1/2 cups of the toffee sauce and let soak in for about 20 minutes. Serve warm with the extra sauce pooled on individual plates. Garnish with whipped cream or vanilla ice cream.
Equipment
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