Sunday, August 15, 2010

Sticky Toffee Pudding

I've had a request!  Will you look at that, someone does read this blog besides my sisters!  I'm all flustered now...

Anyway, there's been a request for the recipe for the successful sticky toffee pudding I once made long ago.

Have you had STP yet?  It's divine, truly.  It's my favorite dessert ever; if I go any place that happens to have it (and those places are, sadly, few and far between and often specializing in British or English cuisine) I simply have no choice but to get it.  And it was featured on a recent episode of Best Thing I Ever Ate.

Anyway, here it is, the STP recipe that did NOT end in disaster!

Sticky Toffee Pudding
-1 cup plus 1 tablespoon flour
-1 teaspoon baking powder
-3/4 cup pitted dates
-1 1/4 cups boiling water
-1 teaspoon baking soda
-1/4 cup unsalted butter, softened
-3/4 cup sugar
-1 large egg, lightly beaten
-1 teaspoon vanilla
-1 cup heavy cream

Toffee Sauce:
-1/2 cup unsalted butter
-1/2 cup heavy cream
-1 cup packed light brown sugar

1. Preheat oven to 350 degrees.
2. Put water on to boil.
3. Butter a 10-inch round or square baking dish.
4. Sift the flour and baking powder onto a sheet of waxed paper.
5. Chop the dates fine, then place in a small bowl and add the boiling water and baking soda.  Set aside.
6. In bowl of electric mixer beat the butter and sugar until light and fluffy.  Add the egg and vanilla, beat until blended.
7. Gradually beat in the flour mixture then add the date mixture and fold until blended with a rubber spatula.  Pour into prepared baking dish.
8. Bake until pudding is set and firm on top, about 35 minutes.  Remove from oven to a wire rack.
(For Toffee Sauce:)
9. Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly.  Boil gently over medium-low heat until mixture is thickened, about 8 minutes.
10. Preheat broiler.  Spoon about 1/3 cup of the sauce over the pudding.  Spread evenly on top.  Place pudding under the broiler until the topping is bubbly, about 1 minute.
11. Serve immediately spooned into dessert bowls.  Drizzle with additional toffee sauce and heavy cream.

Oh me oh my.  I may just have to make some of this tomorrow...

1 comment:

Natalia said...

Oh my. THat sounds incredible. Thank you so much for writing it out for me. That is going in my cookbook right now. Did I mention we are dual British/Canadian so it will go down BIG here. It looks like it has more steps than most full meals I make, but since I cut almost every corner possible except for processed foods, that's not saying much, and I know it will be so worth it. I think I will try it with whole wheat because I don't keep white flour in the house, but we don't mind dense cake. I will have to let you know how it turns out for us. Can hardly wait. (But will have to as I have surgery day after next)

Also, I was so chuffed when you acknowleged my comment--I think I am jaded by so many blogs that couldn't care less whether or what I commented, except to raise the count, that it was nice that you even noticed! LOL Your post about winter party revenge was hilarious and your problems with summer are mine too, I'd never heard anyone feel so akin to how I feel about it, you got me hooked and I'm a follower now!

Thank you again!