Recipe courtesy of Tyler Florence
Episode: Feeding Frenzy
Cranberry Toffee Pudding
Total:
2 hr 25 min
Active:
40 min
Yield:
8 to 10 servings
Level:
Intermediate
Total:
2 hr 25 min
Active:
40 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Cake:
  • 8 ounces dates, pitted and coarsely chopped (about 1 1/4 cups)
  • 1/2 teaspoon baking soda 
  • 1 teaspoon kosher salt 
  • 1 1/2 cups all-purpose flour, plus for dusting the pan
  • 8 tablespoons (1 stick) unsalted butter, at room temperature, plus for greasing the pan
  • 1 cup packed light brown sugar 
  • 1/2 teaspoon vanilla extract 
  • 2 large eggs, at room temperature 
  • 1 cup fresh cranberries, 12 cranberries reserved for topping
Toffee Sauce:
  • 6 tablespoons (3/4 stick) unsalted butter
  • 3/4 cup packed light brown sugar 
  • 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped 
  • 1/4 cup heavy cream 

Directions

For the cake: Position an oven rack in the center of the oven; preheat the oven to 350 degrees F. Grease a loaf pan with butter and dust with flour; set aside.

Combine the dates, baking soda and 1/2 cup water in a small saucepan over high heat. Bring to a boil, then remove from the heat and set aside.

Place the salt and flour in a medium bowl and whisk to combine; set aside. Combine the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl. Add the vanilla extract; then beat in the eggs, one at a time, just until incorporated. Remove the bowl from the mixer and stir in the date mixture until well combined. Add the flour mixture and the cranberries, and stir just until incorporated (don't overmix). Pour the batter into the prepared loaf pan. Arrange the reserved cranberries, evenly spaced, on top.

Bake on the center rack of the oven until the center of the cake is set and a cake tester inserted into the middle comes out clean, 45 to 55 minutes. Meanwhile, prepare the toffee sauce.

For the toffee sauce: Melt the butter in a medium saucepan over medium heat. When it foams, add the brown sugar and vanilla extract; stir once. Heat until the mixture is bubbling and has turned the color of maple syrup, about 5 minutes. While stirring, carefully add the cream in a slow stream. Cook until the sauce bubbles up and increases in volume, about 2 minutes. Remove from the heat.

When the cake is finished cooking, remove the pan from the oven and place on a cooling rack to cool. Once the cake is cool, run a knife around the perimeter of the cake and invert the pan to unmold the cake.

Place the cake upright on a serving plate. Serve at room temperature or slightly warmed, covered in warm toffee sauce.

IDEAS YOU'LL LOVE

Sticky Toffee Sauce

Sticky Toffee Pudding

Sticky Toffee Pudding

Recipe courtesy of Stella's Tea House

Sticky Toffee Pudding

Sticky Date Toffee Pudding

Recipe courtesy of Fred Isla

Sticky Toffee Date and Orange "Pudding"

Recipe courtesy of Nadia G.

Warm Pumpkin Sticky Toffee Pudding with Vanilla Cream

Recipe courtesy of Lynn Crawford

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c