Sticky Christmas Pudding
Recipe by: Jeff Bland, US Foods Roanoke, Division Chef
6 Tablespoons unsalted butter, room temperature, plus extra to coat baking pan
1 Cup Chopped Pitted Dates
1/2 Cup Chopped, Dried Figs
1/2 Cup Dried Cranberries
1 Cup Water
1 Teaspoon Baking Soda
1 1/3 Cups All-Purpose Flour, Leveled
1 Teaspoon Baking Powder
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Coarse Salt
1/2 Cup Packed Brown Sugar
1/2 Cup Toffee Pieces
2 Large Eggs
1 Teaspoon Pure Vanilla Extract
Zest From 1 Orange
1/2 Cup Unsalted Butter
1 1/2 Cups Heavy Cream
1 Cup Toffee Pieces
Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan. In a small saucepan, combine the dried fruits and 1 cup water; bring to a boil over medium-high. Add baking soda and stir until the fruit begins to break down and mixture thickens slightly, 1 to 2 minutes. Set aside.
In a medium bowl, whisk together flour, baking powder, allspice, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium until light and fluffy, 3 to 5 minutes. Add eggs, orange zest, and vanilla; beat until combined (mixture may look curdled). Scrape down bowl.
With mixer on low, beat in flour mixture in three additions, alternating with dried fruit mixture and beginning and ending with flour mixture. Increase speed to medium and beat to combine. Finally fold in the 1/2 cup of toffee pieces. Pour batter into buttered baking dish and bake until a skewer inserted in center comes out with only a few moist crumbs attached, about 45 minutes. Meanwhile, make Toffee Sauce by combing the butter, cream, and toffee chips in a medium sauce pan. Bring to a boil and reduce to simmer; cook until the sauce begins to thicken slightly.
Set baking pan on a wire rack and poke holes all over top of cake with skewer. Pour 1/2 cup Toffee Sauce over cake; let stand 10 minutes. Cut cake into squares and serve warm with remaining sauce. Top off with fresh whipped cream.
You can make individual portions by baking in individual ramekins if you wish.