From the Lied Lodge Kitchen: Hot Toffee Pudding Cake
These long, cold winter days call for comfort food, and today I’m sharing a recipe for a spectacular warm dessert: hot toffee pudding cake. We served this rich dessert at Lied Lodge on Valentine’s weekend. It’s easily prepared in two parts, and the end result is decadence in every bite.
Hot Toffee Pudding Cake
1 pound butter croissants, torn into small pieces
½ cup toffee pieces
½ cup dark chocolate chips or shavings
¼ cup toasted, chopped pecans
¼ cup toasted almonds, sliced or slivered
Combine all ingredients in a 9″x13″ greased baking dish and set aside.
½ cup brown sugar
1/2 cup heavy whipping cream
16 egg yolks
In a large bowl, cream together the brown sugar and egg yolks.
In a medium sauce pan, heat the cream until it just begins to simmer, then remove from heat.
Slowly pour (temper) the cream into the egg and sugar mixture. After combining, place mixture back in the sauce pan and cook on low heat for 3 minutes, constantly stirring with a heat-proof plastic spatula.
Pour the mixture over the ingredients in the baking dish (from Part 1) and bake, covered, at 300 degrees for 20-25 minutes. You want the cake to slightly jiggle in the center.
Serve warm with ice cream and caramel sauce for a dessert that your friends will rave about.
Until next time,
The Food & Beverage Staff at Lied Lodge
The Timber Dining Room at Lied Lodge & Conference Center in Nebraska City, Nebraska, serves breakfast lunch and dinner seven days a week. Make your reservation: 800-546-5433, or email us your food questions.