English Toffee Pudding

Photo: Omaha Steaks

All the reading and documentaries I'm absorbing on English history is influencing my baking. Why else would I think of making English Toffee Pudding for the first time ever? It turns out this very English dessert may have originated in Canada.

And let's address the English usage of the word, "pudding."  In America, pudding is a cold eggless custard eaten with a spoon. In England pudding is a delicious cake with or without sticky sauce. Think figgy pudding or Christmas pudding, both cut with a knife and eaten with a fork.

My recipe is traditional, but if you want to substitute figs for dates, feel free. In America, dried figs are sometimes cheaper or easier to find than dried, meaty dates. Usually figs are inexpensive, plump and sold as a pound, whereas dates can be puny in size and quantity, as well as, expensive! Why!? Are dates harder to produce, or more perishable than figs? I do not know! In an effort to keep baking simple and not break the bank, use either dates (traditional) or figs (also tasty).

English Sticky Toffee Pudding

Ingredients for the cake:

1 cup chopped dried dates (or substitute figs)

2/3 cup hot boiled water

4 tablespoons butter, room temperature

1/2 cup dark brown sugar (The Brits use Muscovado sugar - it is less refined with caramel and toffee notes.)

3/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 large egg, room temperature

2 teaspoons vanilla extract

1 1/4 cup unbleached all purpose flour

Optional - If you have golden syrup (or make it) you can add a tablespoon of it for flavor; or molasses; but the recipe is delicious with brown sugar only. Some bakers like to add cinnamon and nutmeg. Chef Jamie Oliver seeps 2 teabags along with the dates into his hot boiled water for extra taste.

Directions

1) Toss the chopped dates (or figs) and boiled water in a blender or food processor and blend. Set aside.

2) In a separate bowl using an electric mixer, beat together the butter, dark brown sugar, salt, and baking powder until combined. Mix in the egg.

3) To avoid a dense texture fold in the flour and vanilla.

4) Spoon the baking soda into the set aside date (or fig) purée which will bubble up, then pour into the batter. Mix until fluffy.

5) Pour the mixture into a buttered square or fluted cake pan. 

6) Bake in a preheated 350 degree F oven for 40 - 45 minutes or until done. The cake will spring back to the touch. 

Ingredients for the Sticky Toffee Sauce:

1 cup dark brown sugar

4 tablespoons butter

Pinch of salt

1 cup of heavy cream (I use condensed milk.)

1 teaspoon vanilla extract

Directions:

1) Toss the butter, dark brown sugar, salt and cream into a sauce pan over medium heat and stir just enough to dissolve the brown sugar, then leave it alone until it starts to turn brown, or else you risk a grainy texture. (If compelled, lift the pan off the flame to give it a gentle swirl instead of stirring.)

2) As the liquid turns a dark amber, try to resist stirring. You can dip a spoon in to see if it coats it. Turn off the heat and add the vanilla.

I dislike making the sauce! Melted sugar gets very hot. Without precision, there's the possibility of failure. If so, nobody will judge you for going to plan B as a topping ... a scoop of vanilla with swirled caramel ice cream. Who's going to complain? Show a complainer the recipe and lead him to your kitchen while you wait ... for sticky toffee topping and an attitude adjustment.😁 Enjoy!

 

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