Sticky Toffee Pudding Recipe

One of my favorite restaurants lies at the base of Vail Mountain in the Colorado Rockies.

Sweet Basil opened in June 1977 as a 47-seat restaurant in a location that had housed six different restaurants in six years. 193 Gore Creek Drive was also considered “off the beaten track” since it was not located on the main drag, Bridge Street. Still in the same location, now considered the heart of the Vail village, Sweet Basil has seen eight remodels, hundreds of menu changes and has become known as an iconic restaurant in the Vail valley.

I recommend the Sticky Toffee Pudding…..

Sticky Toffee Pudding / Sweet Basil Restaurant / Vail, Colorado

Sticky Toffee Pudding Recipe

Ingredients

For the cakes

14 oz pitted dates, coarsely chopped
2 cups water
2 teaspoon vanilla
2 teaspoon baking soda
1 teaspoon baking powder
1 # AP flour
4 oz butter
12 oz sugar
2 whole eggs

For the sauce

4 oz butter
1 # brown sugar
2 cups heavy cream
2 Tablespoon Myers Rum

Method

For the cakes

Cook dates in boiling water for 3 minutes. Remove from heat and set aside. Allow to cool slightly, then add baking soda and vanilla. Sift together flour, baking powder, and salt and set aside. In Kitchen Aid mixer with the paddle attachment, cream together butter and sugar, then add eggs. Add dates to butter mix, then stir in the flour until the mixture is smooth. Place in prepared 4oz molds and bake at 325 for 15 minutes.

For the sauce

Place all ingredients except for rum in a large saucepan and bring to a boil while stirring constantly. Remove from heat and add liquor.

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