oh puddings, how I love thee

11.28.07 at 2:15 am 5 comments

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.

Entry filed under: yumminess. Tags: .

thanks for the reminder last chance for November

5 Comments Add your own

  • 1. WorksForMom  |  11.28.07 at 3:15 am

    Whoa Ames, I love this. Can you hear my printer humming? Did you take those shots too? They are brilliant!

  • 2. Scribbit  |  11.28.07 at 4:16 am

    OH YUM! I LOVE TOFFEE! Sorry, the caps just took over after that photo–

  • 3. Suz  |  11.28.07 at 1:35 pm

    I LOVE. LOVE STICKY TOFFEE PUDDING. It looks like it turned out really well, so I’ll have to try the recipe. Thanks for posting it.

  • 4. ames  |  11.28.07 at 1:46 pm

    I hope if you try it out that you love it as much as I do! :D

    It always inspires a writhing-on-the-floor-in-ecstasy moment from me. If anyone else gets that way about desserts…

  • 5. Kristen  |  12.12.07 at 5:13 pm

    I’m going to have to try this recipe. Thanks for sharing.


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