City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Sticky Toffee Pudding

Nov/Dec 2014

from Jennifer Norfolk

The Guardian’s Felicity Cloake writes a weekly food column, “How To Cook the Perfect…” She does all the research and the reader gets all the benefit. Her Perfect Sticky Toffee Pudding recipe really is one of the best. It’s a little fussy to make but it’s definitely more-ish as the Brits like to say.

For the sauce:

1/2 c. unsalted butter

1/3 c. golden brown sugar

1/4 c. dark muscovado sugar (or dark brown or demerara sugar)

2/3 c. double cream (I just use 36% butterfat whipping cream, but you could try Vital Greens Organic whipping cream that’s 52% butterfat)

pinch of salt

For the pudding:

1 c. medjool dates, stoned and roughly chopped

1 t. baking soda

1-1/4 c. boiling water

1/8 c. unsalted butter, softened

1/3 c. golden brown sugar

1/3 c. dark muscovado sugar
(or dark brown or demerara sugar)

2 eggs, beaten

1 c. + 2 T. flour

1 t. baking powder

pinch of ground cloves

pinch of salt

1/2 c. chopped walnuts

Pre-heat the oven to 350°F. Butter a baking dish, about 9 inches square.

Make the sauce by putting all the ingredients into a pan and heating them slowly until the butter has melted, then turn up the heat and bring to the boil. Boil for about 4 minutes, until the sauce has thickened enough to coat the back of a spoon. Pour half the sauce into the base of the baking dish and then put it in the freezer while you make the rest of the pudding.

Put the dates and baking soda in a heatproof dish and cover with the boiling water. Leave to soften while you prepare the rest of the pudding.

Beat together the butter and sugars until fluffy, then beat in the eggs, a little at a time. Stir in the flour, baking powder, cloves and salt until well combined, then add the dates and their soaking water plus the walnuts. Mix well.

Take the dish out of the freezer and pour the batter on top of the toffee sauce. Put the pudding into the oven for 30 minutes, until firm to the touch. Remove from the oven.

Heat the broiler. Poke a few small holes evenly over the surface of the pudding with a skewer or fork, then pour over the rest of the sauce. Put briefly under the broiler, keeping an eye on it as it can easily burn. Serve with vanilla ice cream.

Serves 6.