Sticky Toffee Pudding - Recipe

     Here is my recipe for Sticky Toffee Pudding in honor of my first trip to England.  What is Sticky Toffee Pudding?  One bite speaks for itself.  It is like biting into a piece of heaven.  The cake has a sweet toffee like flavor from dates and brown sugar, yet I don't seem to get a huge sugar buzz the same as some other cakes.  There is a caramel sauce that goes on top that makes you relish each delectable bite.
     The method is a bit different from other cakes I have made, however, it couldn't be easier.  It is actually a moist cake which gets it's flavor from dates rehydrated in boiling water.  Then adding baking soda to the date/water combo causes fizzing and bubbly foam which is then added to the batter and gives the texture a light tenderness.

Sticky Toffee Pudding

(Serves 16)

1 1/3 c. Dates (Organic Medjool) pitted and chopped
1 1/4 c. Water
4 T. Butter softened
1 c. Brown Sugar
2 Eggs
1 T. Mollasses
2 tsp. Vanilla
1 3/4 c. Regular All Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Baking Soda

     Preheat oven to 350 degrees Fahrenheit.  Grease and flour a 10 inch Bundt pan.  Place the dates and water in a saucepan and bring to a simmer on medium heat.  Remove from heat and cool to luke warm.  Set aside.  Blend the butter and sugar together with an electric mixer.  Add the eggs one at a time and blend well after each addition.  Add the molasses and vanilla, blending till incorporated.  In a separate bowl, whisk together the flour, baking powder, and salt.  Now, mix the baking soda into the date/water mixture with a spoon.  Next, add one half of the flour mixture to the butter mixture.  Mix just until incorporated.  Add the date/water mixture and mix gently. Then add the rest of the flour, mixing just until incorporated.  Bake for 30-35 minutes until a cake tester comes out clean.  Cool in the pan for 10 minutes and remove to a rack.  To serve, spoon toffee sauce on top of each piece.

Toffee (Caramel) Sauce

(Yield 1 1/2 c.)

1 c. Dark Brown Sugar
12 T. Butter (1 1/2 sticks)
1 c. Heavy Cream

On the side, let the cream come near room temperature.  Melt the sugar and butter in a heavy sauce pan on medium heat until reaching a simmer, stirring constantly.  Turn heat to low and simmer, stirring, until sugar is almost completely dissolved.   Slowly and carefully add cream while whisking.  It may bubble up.  Simmer until sauce coats the back of a spoon.  Remove from heat and spoon on top of cake.


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