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Sticky Toffee Pudding
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What Can I Bring?
Perfect for: Dessert parties, casual gatherings
Make and take: Bake ahead and carry, preferably still warm or at room temperature.
Made famous by: Beci Falkenberg, who adapted a recipe by British cook Nigella Lawson that she found online after discovering the classic British dessert on a trip to New Zealand, where it is also extremely popular. Falkenberg brought her version to a reunion party of her tour group.
This dark, moist date cake is usually soaked with a toffee sauce, but in this recipe the sauce is baked right inside the cake. Medjool dates are the preferred variety, but you'll save yourself some trouble if you buy any variety that is already pitted.
Hands on time: 15 minutes Total time: 1 hour Serves: 8
Ingredients:
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For the cake:
1/2 cup muscovado sugar (preferably dark)
3/4 cup self-rising flour
1/2 cup whole milk
1 large egg
1 teaspoon vanilla extract
1/4 cup ( 1/2 stick) unsalted butter, melted
8 ounces pitted dates, roughly chopped
For the sauce:
1 cup muscovado sugar (preferably dark)
2 tablespoons unsalted butter, broken into small pieces
2 cups boiling water
Instructions:
Preheat oven to 375 degrees. Butter a 1 1/2-quart baking dish.
To make the cake: Combine the muscovado sugar with the flour in a large bowl. Pour the milk into a measuring cup; beat in the egg, vanilla and melted butter. Pour this mixture over the sugar and flour, stirring with a wooden spoon or spatula just until combined. Fold in the chopped dates. Pour the batter into the prepared baking dish. (Don't be concerned that it doesn't look very full; it will rise as it bakes.)
To make the sauce: Sprinkle 1 cup muscovado sugar over the top of the batter and dot with the pieces of butter. Pour the boiling water over the top of the entire dish and transfer to the oven.
Bake for 45 minutes or until the top of the pudding cake is springy and spongy when touched. Remove from oven to cool. Serve warm with vanilla ice cream, creme fraiche or whipped cream.
To make the cake: Combine the muscovado sugar with the flour in a large bowl. Pour the milk into a measuring cup; beat in the egg, vanilla and melted butter. Pour this mixture over the sugar and flour, stirring with a wooden spoon or spatula just until combined. Fold in the chopped dates. Pour the batter into the prepared baking dish. (Don't be concerned that it doesn't look very full; it will rise as it bakes.)
To make the sauce: Sprinkle 1 cup muscovado sugar over the top of the batter and dot with the pieces of butter. Pour the boiling water over the top of the entire dish and transfer to the oven.
Bake for 45 minutes or until the top of the pudding cake is springy and spongy when touched. Remove from oven to cool. Serve warm with vanilla ice cream, creme fraiche or whipped cream.
Notes:
Muscovado sugar, an unrefined moist sugar with a molasses taste, can be a little tricky to find. Falkenberg bought hers at DeKalb Farmers Market. If you can't find any, substitute dark brown sugar.
Nutrition:
Per serving: 362 calories (percent of calories from fat, 24), 3 grams protein, 69 grams carbohydrates, 2 grams fiber, 10 grams fat (6 grams saturated), 49 milligrams cholesterol, 181 milligrams sodium.
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