Sticky Toffee Pudding

 Sticky Toffee Pudding

 

Sticky Toffee Pudding

I never had a Sticky Toffee Pudding until I went to England. Let me tell you it is the best you’ll ever get the chance to taste. Talk about traditional British Fare and what a treat it is to experience it in London England. Yum.  If you have English, Scottish, Welch, or Irish in your DNA, you must try it at least once. So here’s the recipe try it for yourself.

Ingredients

For the date pudding:

8 ounces dried dates, pitted and chopped

1 cup boiling water

1 teaspoon baking soda

2 tablespoons butter, room temperature

1 cup packed brown sugar

1 teaspoon vanilla extract (optional)

2 large eggs

1 tablespoon molasses

2 tablespoons golden syrup (or corn syrup)

1 1/2 cups all-purpose flour (gluten-free for gluten-free)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

For the toffee sauce:

1/2 cup heavy/whipping cream

1/2 cup brown sugar

1/4 cup butter

1 tablespoon molasses

2 tablespoons golden syrup (or corn syrup)

1 teaspoon vanilla extract (optional)

Directions

For the date pudding:

Soak the dates in just boiled water along with the baking soda for 15 minutes before pureeing in a food processor (along with the soaking water).

Mix the pureed dates, butter, brown sugar, vanilla, eggs, molasses and golden syrup.

Mix the flour, baking powder, and salt before mixing into the wet ingredients.

Pour the batter into a greased baking pan and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 15-20 minutes for a muffin pan, to about 30-40 minutes for a cake pan.

Enjoy while still warm from the oven topped with the toffee sauce!

For the toffee sauce:

Heat everything in a saucepan over medium heat and cook until smooth and the sauce thickens a bit, about 5 minutes.

Option: If you don’t have dates, try using prunes or raisins instead. 

Tip: I make the toffee sauce a day ahead and warm it before using.

 Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.