While on business travel in England my husband has discovered an amazing dessert, Sticky Toffee Pudding. Apparently he has ordered it all over the country for practically every meal. For his birthday last night I decided to see if I could figure out how to make Sticky Toffee Pudding here at home and the results were amazing. This dessert is no joke and I can see why he calls it "the best thing about England".
Sticky Toffee Pudding
Adapted from FoodNetwork
1 cup plus 1 Tbsp flour
1 tsp baking powder
1/2 tsp salt
3/4 cup pitted dates, finely chopped
1 1/4 cup boiling water
1 tsp baking soda
1/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1 tsp vanilla
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup dark brown sugar, packed
- Preheat oven to 350 and grease a square baking dish.
- Place the chopped dates into a small bowl with the baking soda and then pour in the boiling water. Stir and set aside.
- Beat together butter and sugar with a stand mixer, then add in egg and vanilla.
- Slowly mix in flour, baking powder, and salt until combined.
- Fold in the date mixture into the batter until combined (it will be really wet/runny).
- Pour into prepared baking dish and bake for 35-40 minutes or until the top of the pudding cake is set.
- Remove cake from oven while you make the sauce.
- In a small sauce pan combine the sugar, butter, and heavy cream.
- Bring to a boil, stirring constantly.
- Boil on medium low for 8-10 minutes (still stirring constantly) or until the sauce thickens.
- Take 2/3 cup of the sauce and pour directly onto the cake.
- Broil the cake until bubbly (1-2 minutes).
- Serve with vanilla ice cream and drizzle toffee sauce on top.
Do it, you won't regret a single moment.