No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies
If you have about 45 minutes to spend in the kitchen, No-bake Toasted Coconut Chocolate Cake with
Sticky Date Pudding with Toffee Sauce
Details
- Serving Size: 12
- Vegetarian: True
- Weight Watchers: 20 Points
Cuisine
- dessert
Ingredients
- 1 ¾ cups packed pitted dates, coarsely chopped
- 2 cups water
- 1 ½ tsp baking soda
- 2 cups all-purpose flour
- 1 tsp fresh ginger, pureed
- ½ tsp salt
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 1/3 cups packed light brown sugar
- 1 cup heavy cream
- 2 tsp single malt scotch (I used Redbreast)
Instructions
Butter and flour an 8-inch square pan.
Remove heat from pan and stir in baking soda.
Let mixture stand for 20 minutes.
While youre waiting, sift together flour, baking powder and salt and set aside.
In a large bowl cream butter and sugar together until light and fluffy.
Mix in the flour mixture in three batches, beating after each addition until just combined.
Add date mixture and stir until combined.
Pour batter into baking pan and set inside a larger baking pan.
Bake in the middle of the oven for 35-40 minutes.
When done, remove pudding from water bath to cool.
Serve with toffee sauce and vanilla ice cream.
Toffee Sauce In a 2 quart saucepan, melt butter over moderate heat.
Add brown sugar and bring mixture to a boil stirring occasionally.
Add cream and scotch and reduce heat.
Simmer sauce, stirring occasionally until slightly thickened. About five minutes.
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