3/01/2014

English Sticky Toffee Pudding

Happy March, friends!
 Can you believe in a week it'll be daylights savings and in 19 days officially SPRING?! 

Boom-chicka-wow-wow!

Before we know it the time to smell daffodils and tulips, jump in puddles with paisley rain boots and sport flowy floral scarves will be upon us. 

But until then, cozy up to the fire, snuggle in oversized sweat shirts and eat more sticky toffee pudding.
Homemade, caramel-y, ooey-gooey, rich, decadent sticky toffee pudding like the one I made tonight.

Thank you, Martha Stewart. My English Mama-in-law would be proud. It turned out even more scrumptious than our favorite Cartmel sticky toffee puddings from our beloved Blackhouse Grill in Chester. A true butt-growing-calorific-success!




  • Sponge Cake INGREDIENTS

    • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
    • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
    • 8 ounces pitted dates, finely chopped (I chose to leave these out as Carl and I are not date fans. In doing so I altered the amount of water to just 1/3 cup).
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract

    • DIRECTIONS
    1. STEP 1

      Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
    2. STEP 2

      In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
    3. STEP 3

      With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
    4. STEP 4

      Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
    5. STEP 5

      Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.
       
      Toffee Sauce INGREDIENTS
      • 16 tablespoons unsalted butter (2 sticks)
      • 1 cup heavy cream
      • 1 cup packed light-brown sugar
      • 1/4 teaspoon salt

      DIRECTIONS

      1. STEP 1

        In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. If desired, reheat sauce over low before serving.

5 comments:

  1. Replies
    1. It's SO GOOD, Lauren! And very easy! You should spoil the hubby and Elyse with some! ;)

      Delete
  2. Yummy, my favorite dessert, thanks for sharing this recipe..

    Simon

    ReplyDelete

Leave me some love and make me smile!