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Stickey Toffee Pudding
From the recipe box of travel writer Carole Terwilliger Meyers.
This is my variation of my first-ever taste of sticky toffee pudding, enjoyed aboard the Royal Scotsman and prepared by chef Alan Mathieson. OMG, it was soooo good! It is a rich, rich dessert, so a little goes a long way. I’ve made this many times for my family at Christmas and am pleased to say I am posting it here now because my daughter has requested it to prepare herself for her first Thanksgiving dinner as a mother. She was supposed to provide me a photo of her creation to use here, but I guess she was so entranced with the deliciousness of it that she forgot! This is a rich, rich dessert, so a little goes a long way.
pudding cake
1½ cups dates (about 15 to 20), chopped, pits removed
1 cup water
Bring to a boil and leave to cool slightly for about 10 minutes.
1 tsp. baking soda
Add and mix. It will bubble up. Put aside and let cool ½ hour or more.
¼ cup (½ cube) butter
¾ cup sugar
In another bowl, cream until soft.
2 eggs
Add one at a time.
½ tsp. vanilla
1 cup self-rising flour (see recipe below)
Fold in. Add date mix. Pour into 8-inch square cake pan. Cool while making toffee sauce.
350 degrees, 30-40 minutes.
toffee sauce
1 cup packed brown sugar
6 Tbl. cream
½ cup (1 cube) butter
2 tsp. vanilla
Bring to boil. Boil for 3 minutes. While still hot, pour over pudding cake. With fork, poke holes in cake so sauce can seep in.
Serves 6 to 8.
homemade self-rising flour
1 cup all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
Whisk together in a bowl.
at Revival restaurant in Berkeley, California
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)