Sticky Toffee Pudding

I discovered a love of all things British when my daughter moved to London many years ago. During those years, we visited often. She was a good reason to cross the pond, of course, but she’s also a very good tour guide, and did especially well taking us to fabulous restaurants.

At one gastropub, called Vinoteca, I ordered dessert after brunch. It was Mum’s Day, after all. My daughter also explained that all desserts in England are called puddings. I mean, I was served my Sticky Toffee Pudding, and it’s a cake! But there, it’s a pudding!

The “pudding” didn’t look like much. It was just a square of golden brown cake. But it was hot, topped with gooey caramel and slowly melting vanilla ice cream, so I knew it would be good.

Well, I have to say. It was sweet heaven on a plate.

I never wanted to have it again because that experience was so perfect, but about a year after that, my husband and I went with our daughter to the Lake District of Northern England, in Cumbria. We stayed at a delightful bed and breakfast outside of Coniston that served fabulous meals.

And, one night, they served us sticky toffee pudding. It was even better than what I had in London. I later discovered that the birthplace of Sticky Toffee Pudding is the Lake District!!! But why it was even better I will never figure out.

I’ve looked at many recipes for sticky toffee pudding since, and they’re all similar. The “cake” is made with dates. And how did dates appear in northern England?!!

Sticky Toffee Pudding

cake:
6 ounces finely chopped dates
1 teaspoon baking soda
10 ounces boiling water
8 ounces self-rising flour
2 1/2 ounces butter, at room temperature
6 ounces white sugar
1 teaspoon vanilla extract
2 eggs, at room temperature

sauce:
7 ounces brown sugar
3.5 ounces butter
5.3 ounces heavy cream
1 vanilla bean, cut into fourths

For the cake:

Preheat the oven to 350 degrees. Grease an 8″ square baking dish; set aside.

Place the dates in a small saucepan along with the baking soda. Add the boiling water and give the dates a stir. Place the pan over a burner and once they’re boiling, boil them gently for about a minute; this breaks them down a little more. Set aside the pan and let the dates cool for at least 30 minutes.

Sift the flour into a small bowl and set aside.

With an electric mixer, beat the butter and sugar together until creamy. Scrape down the sides of the bowl, add the vanilla, and the eggs, and mix thoroughly.

Add the somewhat cooled date mixture to the butter mixture and beat well; you can’t overbeat. Switch to a spoon, and add the sifted flour. Stir to combine.

Pour the batter into the prepared baking dish and bake for approximately 30 minutes.

Meanwhile, make the sauce:

Place all of the ingredients into a small saucepan. Heat the pan slowly over medium heat, until the butter has melted. Let the mixture cook for about five minutes: it will have thickened.

After the cake has baked for 30 minutes, remove it from the oven. Put about 4 or 5 tablespoons of the caramel sauce on top of the cake and spread it around to cover the cake completely. Then return the cake to the oven for 2 minutes.

Serve the cake hot or warm, drizzled with the sauce.

A scoop of ice cream is optional!