Sticky Toffee Pudding

As a nod to both the royals and their adorable new baby boy, and my new UK release, here is my favorite British dessert. I scored this recipe whilst touring Scotland; we met up with some awesome Brits in Fort William, shared a few pints, and they shared their family recipe. It’s DIVINE!

Ingredients

  • 8 oz fresh dates, stoned

  • 1 ½ cups flour

  • 1 tsp baking soda

  • 6 tbsp unsalted butter (softened)

  • ¾ cup caster sugar (AKA superfine sugar, Domino works well)

  • 2 large brown eggs

  • ¼ tsp ground pumpkin spice

  • ¼ tsp ground cinnamon

  • 2 tbsp Ovaltine or Hersey’s chocolate powder

  • 2 tbsp natural yogurt

Toffee Syrup:

  • ½ cup unsalted butter

  • ½ cup Moscovado sugar (or you can use molasses and brown sugar, ¼ cup of each, to get the same taste and consistency)

  • ½ cup double cream (Whole Foods will probably have imported double cream. If you can’t find it, don’t use all heavy cream, mix with regular)

Directions

  1. Preheat over to 350.

  2. Butter and Flour a cake pan (Or cheat with Pam for baking, like I do!)

  3. Cook dates and baking soda in boiling water until soft, let stand for a few minutes.

  4. Cream butter, sugar, eggs and yogurt in a large bowl.

  5. Combine dry ingredients, add to the butter mixture.

  6. Puree the dates and baking soda, add to the batter.

  7. Pour into baking pan, cook for 35 minutes or until firm

Meanwhile, make the topping:

  1. Over medium low heat, combine the butter and the sugar until smooth.

  2. Slowly add in the cream, stirring until its thick enough to coat the spoon.

  3. Cut cake into squares, drizzle topping, and devour. Serve warm.

DessertsJ.T. EllisonComment