oh puddings, how I love thee
For Thanksgiving this year, I did not make pie. I know, I know, shocking that my usually-undercooked (I had oven issues) derby pie did not grace my table this first Thanksgiving feast. Knowing that Teo and I would be eating all the food ourselves and the leftovers would be mostly me, I opted for something equally wonderful but slightly less labor-intensive and without quite as many servings.
This recipe comes from a little place called Sheila’s Cottage in England, and is a fairly impressive dessert, I think. At least, I’ve impressed Teo with it a few times. It’s wonderfully sweet and treacley, gooey and moist. A little tough to photograph because it’s best when served hot but it melts the whipped cream quickly. And I’m an impatient photographer.
Sticky Toffee Pudding
- Unsalted butter for baking dish
- 1 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- ¾ cup chopped, pitted dates (about 4 oz.)
- 8 tablespoons unsalted butter
- ¾ cup granulated sugar
- 1 egg, slightly beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 ¼ cups boiling water
- 8 tablespoons packed brown sugar
- 3 tablespoons heavy cream
- Whipped cream
Heat oven to 350 degrees. Butter an 8×8 broilerproof baking dish. Sift the 1 cup of flour and the baking powder into a bowl; set aside. Toss dates with 1 tablespoon flour in small bowl. Beat 4 tablespoons butter and ¾ cup sugar in large bowl until mixture is light and fluffy. Beat in the egg, along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture. Add dates, baking soda, and vanilla to the boiling water, stirring to combine; add to batter, beating until well blended.
Pour batter into prepared dish; bake until set and well browned on top, 35 to 40 minutes. Remove from oven to wire rack. Heat broiler. Heat remaining 4 tablespoons butter, brown sugar, and heavy cream in microwave on simmer until thickened, 3 to 5 minutes. Pour over hot pudding. Place pudding in broiler, about 4 inches from heat; broil until topping is bubbling and becomes sticky, about 1 to 2 minutes. Serve immediately, topped with whipped cream.
The verdict: Oh, I wish I had more of this! It was gone all too soon…well at least the chocolate chip cookies Teo is making right now might console me. Just a little.
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