Sticky Toffee Pudding

Last year when Mr X and I were exploring the UK we were delighted to discover Sticky Toffee Pudding. After returning from that trip I kept meaning to research the recipes for this treat that were out there and then attempt to recreate this heavenly dessert. Ten months later I finally got around to it because we were invited to a dinner with some friends and I was asked to bring dessert. I knew it was a risk to make a recipe I'd never tried before but I went for it anyway. Luckily it turned out perfectly and our guests ate every last bite. I was thrilled. And after having some myself I've decided it would be a shame to go another 10 months without making this treat. If you'd like to try it, here's the recipe (based on David Lebovitz's recipe):

Photo couresty of the interweb.

Sticky Toffee Pudding

Yield: 6 to 8 servings

Prep Time: 30 minutes

Cook Time: 50 minutes

Ingredients:

For the Toffee Sauce:

2 cups heavy cream
½ cup demerara sugar
2½ tablespoons golden syrup
Pinch salt

For the Pudding:

6 ounces pitted dates, chopped
1 cup water
1 teaspoon baking soda
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
4 tablespoons unsalted butter
¾ cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish.)

2. Make the toffee sauce by bringing the cream, demerara sugar, golden syrup and salt to a boil in a medium saucepan, stirring often to melt the sugar.

3. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.

4. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.

5. In a small bowl, whisk together the flour, baking powder, and salt.

6. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla.

7. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.

8. Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

9. Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. I like a dollop of whipped cream or whipped creme fraiche alongside my pudding but vanilla ice cream is also good.