Sticky Toffee Pudding one of my favorite winter desserts. The pudding cake is nice and light & lets be honest the Makers Mark save makes this dessert.
Sticky Toffee Pudding
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 cup boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/2 cup unsalted butter
1/2 cup heavy cream
1/2 cup Makers Mark
1 cup packed light brown sugar
1 cup heavy cream, whipped for garnish
Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish or muffin tins. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
Toffee Sauce: Combine the butter, heavy cream, Makers Mark and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes.
Serve warm spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream. Sprinkle with Heath Bar Toffee Bits