Hi Guys! Did everyone have a good weekend? My boyfriend and I had a major cleaning fest this weekend. It was one of those things where we woke up one morning and just thought, ‘This place needs to be spotless’. You know, just one of those weird urges. So we did it. Not only did we clean, but we organized, dejunked, organized, dejunked, and organized. We finished each day with yummy cocktails, great home cooked meals (lots of grilled vegetables and homemade pasta involved!) and awesomely-bad movies. It was a great little weekend, indeed. :)
Anyway, since we worked so hard leaning this weekend we did treat ourselves to a little dessert out. We drove out to The Olde Ship, a great British Pub in north Orange County. Their food is quite heavy, but delicious. Every meal comes with a side of mash and perfectly steamed peas and carrots, as they should. Okay, here’s the thing….I usually don’t go there for anything but one thing. Sticky.Toffee.Pudding. Their sticky toffee pudding is like unlike any I’ve ever had. Ever…..Even while in London (sorry!). I don’t know how do describe it…it’s the perfect sweetness to creaminess to light sponginess to richness….ahhhh brain melt! I often talk about my lack of interest in desserts or sweet treats (with the exception of ANYTHING doughnuts), but I could seriously eat this pudding at any time of the day. Even if it were 100 degrees outside and I had just finished eating a thanksgiving feast…..I would sit in the sun and eat this pudding.
So today I’ve made my humble, it’ll never be as good as theirs, but it’s still pretty tasty version of sticky toffee pudding. :) A little out of season? Who cares! It’s so good! Even if you think you should or could skip out on the sweet cream, please don’t! Although not a typical custard sauce, this simple sweetened cream, soaks into the cake so perfectly and adds almost a blanket of lightness around the super rich cake and toffee sauce. In need of a dessert to bring to a dinner party or school/work function? Make and bring this pudding….you’ll be everyone’s favorite person for the rest of the night…for realz. Enjoy! xx, Jenny
Sticky Toffee Pudding
Makes 1 (9”x12”) pan
1/2 cup (1 stick) unsalted butter, softened
24 dates, pitted and chopped
2 cup dark brown sugar
1 1/2 teaspoons vanilla extract
1 2/3cup all purpose flour
2 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
2 cups dark brown sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream
3 cups half and half
3/4 cup superfine sugar
1/2 teaspoon vanilla extract
1. Preheat oven to 350°F.
2. Place dates and 1 1/2 cups water in a small pot and bring to a boil. Boil until half liquid has evaporated, 5 to 7 minutes. Remove from heat and set aside.
3. In a mixing bowl combine flour, cinnamon, clove, nutmeg, baking soda, and salt and whisk together. Set Aside.
4. In another mixing bowl, using a hand mixer, cream together the butter and sugar. Scrape down sides of the bowl and add egg, one at a time, continue to mix.
5. Add date and water into butter mixture and mix until just incorporated.
6. Add dry ingredients into wet ingredients and stir until fully combined.
7. Pour mixture into a lightly greased baking dish and bake for about an hour or until a toothpick comes out clean when inserted into the center of the cake.
8. While the cake bakes, make the toffee sauce: Place butter and sugar into a medium saucepan and melt together, about 5 minutes. Stir. Add cream and vanilla and stir together (be careful, mixture will bubble up). Low mixture to medium heat and lightly boil for 7 to 10 minutes, stirring occasionally.
9. Once the cake has baked, remove from the oven and prick the entire surface with a fork. Pour half the toffee sauce evenly over the top of the cake and place back into the oven for about 5 to 7 minutes.
10. Sweet cream: Place all the ingredients into a small bowl and stir until the sugar dissolves.
11. To assemble: Scoop some cake into a shallow bowl and add about 1/4 cup of sweet cream. Top with a drizzle of toffee sauce and serve.