Sticky Toffee Pudding

Sticky Toffee Pudding

In the UK, pudding is a synonym used to denote the dessert course of a meal. When I served this dessert after dinner last night, I think my friends were a little confused by use of the word “pudding” for what is clearly a cake. I don’t think they were disappointed after tasting it though.

Sticky Toffee Pudding 3

I first had this pudding at the Schlafly Taproom in St. Louis and fell instantly in love. I have made it on several occasions since, usually in the winter months when everyone is less concerned about butter and sugar, but it’s good any and every time.

The cake is light, spongey and lovely. It’s almost magic how the dates dissolve into the cake during the baking process and become indiscernible from the rest of the ingredients. The toffee sauce though, is the real star of the show. I like to serve this dessert in a bowl, so everyone has a nice pool of sauce to be soaked up by the cake. I’m pretty sure you can spoon a brown sugar, butter, and cream sauce over anything and it would be incredible; but it’s especially good here paired with a light cake and freshly whipped cream. Enjoy!

Sticky Toffee Pudding 2

Sticky Toffee Pudding

Recipe from Daily Candy via The Schlafly Tap Room

Ingredients:

For the pudding

  • 1 lb. dates, chopped in food processor
  • 2 cups hot water
  • 2 tsp baking soda
  • 5 oz. unsalted butter
  • 1 lb. sugar
  • 5 large eggs
  • 2 tsp baking powder
  • Pinch salt

For the sauce

  • 1 lb. dark brown sugar
  • 1 lb. butter
  • 1 tsp pure vanilla extract
  • 1 cup heavy cream

For the whipped cream

  • 1 c. heavy cream (or whatever is leftover from sauce)
  • 1 tbsp powdered sugar
  • 1 tsp pure vanilla extract

Preparation:

  • Preheat oven to 350°.
  • Grease a 9-by-13-inch pan with butter or non-stick spray.
  • Combine dates with hot water in a saucepan and bring to a boil. Remove from heat and add baking soda. Set aside to cool.
  • In a mixing bowl, cream butter and sugar on high speed for 3 minutes.
  • With mixer on low speed, add eggs one at a time. Add vanilla, flour, baking powder, and salt.
  • When fully mixed, add the dates and their liquid.
  • Pour batter into greased pan and bake until a skewer inserted into the center comes out clean (30-45 minutes).
  • Cool on a baking rack before removing from the pan.
  • For the sauce, stir together the brown sugar, butter, and vanilla extract on low heat until blended and brown sugar has dissolved. Remove from heat.
  • Whisk heavy cream into the brown sugar-and-butter mixture.
  • To make whipped cream: pour leftover heavy cream into a bowl and add powdered sugar and vanilla. Honestly, I don’t really measure ingredients in whipped cream, it’s hard to mess up. Using a hand-mixer (or Kitchen-aid, or whisk) whip until firm peaks form.
  • Spoon warm sauce over a serving of the pudding and top with a dollop of whipped cream.