(bright, bouncy music) - Hey friends. Thank you so much for tuning in to Cook with April on Tasty Tuesday with our taste tester Justin. You guys! I am so incredibly excited for this video 'cause like, of all, I don't even know how
many recipes I've done, and how many videos I've done for Cook with April, but of all the videos ever, ever, ever, this is my favorite recipe. - Really? - Yes, I love toffee pudding
- Dang, that's a lofty statement. - You guys, you guys. You guys gotta try this. So today I'm going to show you Sticky Toffee Pudding. So stay tuned. You'll need flour, brown sugar, one egg, water, vanilla extract, baking soda, baking powder, softened butter, dates. So I'm just going to place the dates into a food processor to chop it up. You can also use a knife if you prefer, but this just speeds up the process. Next, boil water, and place the dates in a bowl with one cup of boiled water and add baking soda. Use a fork to mix those
ingredients together, and set that aside. Now you're ready to sift the flour and baking powder together into a large bowl. In another large bowl, place the softened butter and brown sugar and mix with a hand mixer. Then you are ready to add one egg. After mixing, you're ready to also add the vanilla extract. Next, you're ready to gradually add the sifted flour mixture. Lastly, add the date mixture and thoroughly mix with your hand mixer. I put the mixer speed to high to really get it to mix and combine. And in a cupcake liner you're ready to pour the batter. You can also use Bundt cake molds, but if you do use a Bundt cake mold, go ahead and make sure you butter it up so that it doesn't stick. You're ready to bake at 350 degrees for 35 minutes. So let's work on the toffee. You'll need butter, heavy cream, and brown sugar. You're going to grab a saucepan, and place the butter, and soften the butter, then you're ready to add the heavy cream, as well as the brown sugar. Be sure to stir it up so that you can get that brown sugar to really melt. And once it's melted, get it to a boil, and once it has boiled, turn the heat off. And you are ready to poke at your date. This is the Bundt cake
version that I made. I poke at it so that I can pour the toffee on top and it gets the toffee syrup inside of the date pudding, or the toffee pudding itself, and it makes it so delicious. So here I am pouring this delicious, delicious toffee pudding. And lastly, you can add whipped cream, but I prefer Tahitian
vanilla bean ice cream. Okay, we got our taste tester here.
- All right! Man, this is like a big lead up here. - I love me some toffee pudding.
- All right, let me get some of that. Get some ice cream with it. - Yes, and
you guys, it's Talenti vanilla bean gelato that we got, like in
the little contaiiner. It's so good. - Okay. - Yeah, you know you like it. - This is amazing, this is absolutely, so first things first, like, I feel pretty dumb, but
like I didn't know that you put dates. - Um hum, yeah you put dates. - In toffee pudding. And it's a really delicious flavor. Like I've never like, really eaten dates a lot in my life. I feel like, so I saw
some of the preparation of this recipe. - Yes. - And I really feel like,
when you kind of like poked a fork into the pudding before putting the caramel on top, it really just like, the caramel just like seeps. - It gets in there. - It get's into the thing.
- And all moist. - And it's every, like
it's not just on top, it's like throughout the whole thing. - Yeah, I'm getting the sweats. (laughter) Just kidding. - So it's like each bite,
it's like completely, like in there and, and I really think vanilla bean compliments this so perfectly. I would say that the pudding, kinda kicky part, isn't as sweet, but then with the caramel, it makes it like a perfect blend of sweet and, ah, my gosh you guys. April's statement about this being like her favorite thing she's ever made. - It's my favorite. - This is fantasic. It is so good.
- I put my foot in it, I put my elbow in it. - This is a really like,
super impressive dish. Like if you ever want
to make it for like a, a dinner party or something. - It's not hard. - It's not hard and it's
like very impressive I feel like, it's like umm. - They're like, ooh, you made that? - And the presentation, too, right? - Ohh, yeah, when you, when you okay, when you guys have your dinner party, okay, do me a favor. I'm so funny when it come to this, don't put the caramel drizzle on top yet. Like, when people are sitting, get a little, you know, like a ramekin or something to pour your caramel, and do it individually. They're going to be like, ohhh. And then pour it on the ice cream. Ohhh, that's so, you guys can tell how happy I am. - Honestly, tune in to Cook with April for dinner party pro tips. - I know. I know.
- Cause like, that's what April's going to give you. Honestly, I must say though, that like, she's a fantastic cook. Whenever any of our family comes over, any of our friends,
- Not really. - No, like I always get comments, especially like, from my friends, like who I've had for a long time, who like knew me before they knew you, they're like, man you snagged, like a really good woman. - Well thank you.
- She really throws down, like I always get that
feedback afterwards, so. - Aw, really? That's nice. That's why they come back. - Yeah, they want the food. They want the food. - Anyhow, you guys, you have to try this recipe. We love you friends. Thank you so much for watching. Give it a thumbs up. And we'll see you next time. Bye. (bright, bouncy music)
