Sticky Toffee Pudding
Are you on a first name basis with Mary Berry? Would you kill for a handshake from Paul Hollywood? I wouldn’t survive a day on the Great British Baking Show, but I still love watching all the creations and drooling over Victorian Sponge Cakes, Bakewell Tarts, or Sticky Toffee Puddings.
I assumed this would be a challenging recipe, simply because it is British and baked, and well, have you seen some of those desserts they make? But this was exceptionally easy, and as long as you give yourself time to soak the dates, bake the cake, and whisk that toffee sauce, you are golden.
Sticky Toffee Pudding
Adapted from Smitten Kitchen with a few tweaks from the Great British Bake Off
Cake
6 ounces (a little over 1 cup) dried dates
1 black tea bag (optional)
1 1/8 cup boiling water
3/4 tsp baking soda
4 Tbsp (1/2 stick) unsalted butter, melted
2/3 cup granulated sugar
1 Tbsp light or dark brown sugar
1 large egg
1/8 tsp fine sea or table salt
3/4 cup all-purpose flour
Sauce
4 Tbsp (1/2 stick) unsalted butter
1/2 cup heavy or whipping cream
1/2 cup brown sugar
1 tsp vanilla extract
To serve
Unsweetened whipped cream (optional, but yummm)
Make the cake:
1. Pit and roughly chop dates and place them in a heatproof bowl. Pour boiling water over them and stir in the baking soda add black tea bag (if desired) to bowl. Cover the bowl and set it aside for 30 minutes.
2. Meanwhile, heat oven to 350°F (175°C). Butter a 8x8-inch baking pan.
3. Blend date-water mixture in a blender or food processor until smooth. In a large bowl, combine the melted butter and sugars. Whisk in eggs, then salt. Stir in the flour, then date puree. Pour the batter into the prepared pan and bake for 18- 22 minutes, until a toothpick inserted into the center comes out with just a few crumbs.
4. Let the cake cool in the pan on a cooling rack.
Make the sauce:
5. Combine butter, cream, sugar and vanilla in a large saucepan (larger than you think as it will bubble and you do not want it overflowing!). Heat mixture over medium heat and bring to a simmer. Whisk for about 10 minutes, until the mixture thickens slightly.
To serve:
6. Cut the cake into squares (still warm or room temperature is fine). Drizzle each slice with toffee sauce, and top with a dollop of whipped cream, if desired.