Maple Cherry Sticky Toffee Pudding
(courtesy of Mark Jeffers, executive chef, The Ritz-Carlton, Lake Tahoe. Makes 5 6-ounce servings)
1½ cups all-purpose flour
½ teaspoon baking powder
1 egg
1 cup white sugar
½ cup butter, divided
1 cup milk
¾ cup fresh, pitted cherries
2 cups water
1 cup brown sugar
¼ teaspoon vanilla extract
Preheat oven to 325 degrees F. Grease 9-by-13-inch baking dish.
Sift flour and baking powder together in small bowl. Beat egg, sugar, and ¼ cup butter together in large bowl. Add flour mixture alternately with milk to egg mixture, stirring just to combine. Fold in cherries. Pour batter into prepared dish.
Bring water to boil in saucepan; stir brown sugar, ¼ cup butter, and vanilla extract into water and return to a boil for 2 minutes. Pour sauce over batter. Bake until center is set, about 45 minutes.
