Dessert: Sticky Toffee Pudding

Recipe by Anne Burrell I first tasted this pudding when I went to London (I've never understood why the Brits call all desserts "pudding"). I remember being so full from dinner that I though I couldn't eat another bite. Then this pudding (it's really cak

This recipe includes superfoods such as:

Cinnamon

Health benefits of Sticky Toffee Pudding

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 1/4 c. pitted dates
3/4 c. dark spiced rum
1 tsp. vanilla extract
3 1/2 c. all-purpose flour
1/2 tsp. cinnamon
pinch of salt
1 tbsp. baking powder
2 c. light or dark brown sugar
8 tbsp. unsalted butter
3 large eggs

Instructions

For the Cake: Preheat the oven to 350 degrees F. and butter a 9 x 13-inch baking dish.
In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS), and cook for 5 to 7 minutes. Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.
Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.
For the Toffee Sauce: While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
To Finish the Pudding: Using a skewer or chopstick, poke holes in the pudding every inch or so.
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.