In a feeble attempt to socialize in the precious days we have left before baby joins us, we’ve been inviting people over left, right and centre. This weekend was particularly busy, with a dessert & games night, and a dinner party. However, any time someone comes over, I use this as an excuse to try a new recipe; and try I did.
Have you ever had sticky toffee pudding? The description itself sounds a little mundane; a plain cake with chopped dates mixed in to the batter. The exciting part comes after; butter, heavy cream, and sugar are boiled together until they form a thick, caramelly sauce, and the cake is smothered in goodness.
Don’t believe me? Try it for yourself.
Sticky Toffee Pudding
1 cup + 1 tbsp flour
1 tsp baking powder
1 tsp baking soda
3/4 pitted dates, chopped
1 1/4 cups boiling water
1/4 cup butter
1/4 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 cup butter
1/2 cup heavy cream
1 cup brown sugar
In a small bowl, combine the dates, boiling water and baking soda. Set aside while you prepare the rest of the batter. In the bowl of a mixer, beat together the butter and sugars until light and fluffy. Beat in the egg and vanilla until thoroughly mixed. Gradually beat in the flour and baking powder until well incorporated. Using a wooden spoon or spatula, stir in the date mixture until the batter is smooth. Pour into a greased 9×9 pan, and bake about 35 minutes at 350.
While the ‘pudding’ is baking, combine the sauce ingredients in a saucepan. Mix until butter is melted and everything is combined. Bring to a boil, stirring constantly, and let boil until thickened slightly.
When the cake is finished, use a toothpick to poke holes all over the top. Pour about 1/2 cup of the sauce over the top, letting it soak in. Just before serving, top each piece with a ridiculous amount of sauce. If you think you’ve put enough on, keep going. Trust me, its worth it.
You can also add ice cream or whipped cream…but really, if you’re craving the extra calories…just add more sauce.