Elyse Duguay’s Sticky Toffee Pudding (recipe from Celine Dion’s Chefs on tour) 



Ingredients

• Caramel Sauce

  • 1/2 cup (125 ml) 35% cream
  • 1/4 cup (60 ml) dark brown sugar
  • 1/4 cup (60 ml) semi salted or unsalted butter

• Cake

  • 3/4 cup (180 ml) boiling water
  • 1 cup (250 ml) tightly packed chopped and pitted dates
  • 1 teaspoon (5 ml) baking soda
  • 1 teaspoon (5 ml) vanilla extract
  • 6 tablespoons (90 ml) unsalted butter, softened
  • 2/3 cup (150 ml) dark brown sugar
  • 2 tablespoons (30 ml) molasses
  • 2 eggs 

  • 1 1/3 cups (325 ml) self-rising baking flour (baking powder and salt added)
  • 1/2 cup (125 ml) milk