Sticky Toffee Pudding
Submitted by: Barbara Schlemeier
My Food Story:
Terry and I discovered a true "slice of heaven" when we were invited to travel with friends to England 37 years ago. The village of Chipping Campden was not large but had many fine dining establishments; one of which was known for its Sticky Toffee Pudding. This treat was prepared by a 90 year old lady who lived nearby and finally agreed to share this recipe, but, had great concerns if I really knew how to bake. My hand written recipe contains the instruction: Place in Oven
STICKY TOFFEE PUDDING
(serves ~8 people)
Ingredients
Cake
1 cup chopped dried dates
1 teaspoon baking soda
1 cup boiling water
5 tablespoons butter
3/4 cup brown sugar
2 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon pure vanilla extract
1/2 tablespoon rum extract
Sauce
1 cup packed brown sugar
1/2 cup cream
8 tablespoons (1 stick) butter
1 teaspoon pure vanilla extract
1/2 tablespoon rum extract
Instructions:
MAKE THE CAKE: Preheat oven to 350 degrees. Prepare 8 ramekins with cooking spray and arrange them on a rimmed baking sheet. In a small bowl, combine the dates and baking soda, pouring boiling water over the dates. Set aside.
In a food processor, combine the butter and sugar and process until thoroughly incorporated. With the food processor running, add the eggs and process until smooth. Scrape down the sides.
Transfer the mixture to a large bowl. Sift the flour, baking powder, cinnamon and ginger into the mixture and fold in the dry ingredients. Stir in the dates mixture, vanilla and rum.
Spoon the batter into the ramekins and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out dry.
PREPARE THE SAUCE: Combine all ingredients in a medium saucepan and bring them to a boil over medium-high heat. Reduce heat and simmer for about 5 to 6 minutes.
When the cakes are done, if the tops have domed during cooking, use a serrated knife to level them.
To serve, pool a bit of toffee sauce in the center of each serving plate. Overturn cake into the center of each pool and drizzle sauce over the top of the cake. Serve warm.