Sticky toffee pudding is a popular British dessert that originated in the 1960s in the Lake District of Northern England. The exact origins of the pudding are not clear, but it is believed to have been inspired by a traditional Canadian dessert called "date squares."
The original recipe consisted of a moist sponge cake made with finely chopped dates and covered with a toffee sauce. Over time, variations of the recipe emerged, with some adding nuts, spices, or other fruits to the cake batter. Today, sticky toffee pudding is a staple on menus throughout the United Kingdom and is enjoyed by people around the world.
Sticky toffee pudding has a rich, sweet flavor with a moist and dense texture. The cake is typically made with butter, sugar, eggs, flour, and dates, which contribute to its moist and chewy texture. The toffee sauce is made with butter, brown sugar, and heavy cream, which is poured over the cake before serving. The result is a warm and comforting dessert that is perfect for cold or rainy days. Some people also enjoy serving sticky toffee pudding with a dollop of whipped cream or vanilla ice cream, which complements its sweet and rich flavor.
Sticky TOFFEE Pudding
Ingredients:
1 cup chopped DATES
1 teaspoon baking SODA
1 1/2 cups boiling WATER
1/2 cup unsalted BUTTER, at room temperature
1 cup granulated SUGAR
2 large EGGS
1 teaspoon VANILLA extract
2 cups all-purpose 11.7% FLOUR
2 teaspoons baking POWDER
1/2 teaspoon SALT
For the toffee sauce:
1 cup packed BROWN sugar
1/2 cup heavy CREAM
1/4 cup unsalted BUTTER
1/4 teaspoon SALT
Directions:
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
In a small bowl, combine the chopped dates and baking soda. Pour boiling water over the dates and stir. Let it cool to room temperature.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Mix well after each addition.
Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the pudding is baking, prepare the toffee sauce. In a medium saucepan, combine the brown sugar, cream, butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Reduce the heat and simmer for 5-7 minutes, or until the sauce thickens slightly.
When the pudding is done, remove it from the oven and let it cool for a few minutes. Poke several holes in the pudding with a toothpick and pour the hot toffee sauce over the top.
Serve warm with whipped cream or vanilla ice cream, if desired. Enjoy!
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