This week, the residents of a quaint little town in Virginia's horse country will clean out their closets and move into the streets!
It's all for the town's 6th annual Summer Sidewalk Sale.
FOX 5's Holly Morris joined us from Middleburg, Virginia with more.
Online:
http://www.visitmiddleburgva.com/
Sticky Toffee Pudding
from the Home Farm Store, Middleburg, Va and Hunter's Head Tavern, Upperville, Va
Ingredients
Pudding
¼ cup (1/2 stick) unsalted butter, room temperature, plus more for pan
1 ½ cups sifted all-purpose flour plus more for pan
1 ½ cups chopped pitted dates (about 6 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon Sea salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
Sauce
1 ¼ cups (packed) light brown sugar
½ cup heavy cream
¼ cup (1/2 stick) unsalted butter
1 teaspoon brandy (optional)
½ teaspoon vanilla extract
Whipped cream or vanilla ice cream
Special Equipment
A 6-cup Bundt pan or 6 one-cup Bundt pan molds
Preparation
Pudding
Preheat oven to 350 degrees. Butter and flour Bundt pan. Bring dates and 1 ¼ cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
Whisk 1 ½ cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat ¼ cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of the flour mixture and half of the date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
Bake until a tester inserted into the center of the cake comes out clean, 40-45 minutes. Let cool in the pan on a wire rack for 30 minutes. Invert pudding onto rack. Do ahead: can be made one day ahead. Cover and let stand at room temperature.
Sauce
Bring sugar, cream and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for three minutes. Remove from heat; stir in brandy (if using), and vanilla. Do ahead: can be made four hours ahead. Let stand at room temperature. Re-warm gently before using.
Cut cake into wedges. Serve with sauce and whipped cream or ice cream.
