by Heather Schmitt-Gonzalez / Sunday, October 20, 2013
Sticky Toffee Pudding
The thing about my lust-affair is, I only had my first bite of Sticky Toffee Pudding a little over a year ago. It's not that I hadn't heard of it before. It was one of those things I'd been "meaning to" try for years. I mean, come on - I love me some Jamie and some Nigella! This British-born treat was definitely on my radar. I can't help but love the Queen's English (I am using that term correctly, aren't I?). Pudding actually refers to any dessert. And, I believe that "our" (here in the U.S.) puddings are referred to as custards over there. You may remember my penchant for the word porridge. Well, pudding falls into that same category for me. As does tin (instead of the word can used most often in the States).
|Warm Sticky Toffee Pudding from the Bushmill's Inn Restaurant in Co. Antrim, N. Ireland|
I've thought about it often, but haven't had another bite since. I don't know why I've put off making it myself. Probably because after making it once, there will be no going back. I'll want to make it all the time. And that, is a deliciously dangerous prospect.
My first bite of homemade Sticky Toffee Pudding was as much of a revelation as my first bite of any Sticky Toffee Pudding. It's life-changing. And yes, it made me want to cry.
- 8 oz. pitted dates, roughly chopped
- 1 cup (8 fluid ounces) boiling water
- 2 teaspoons baking soda
- 2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 4 tablespoons (2 ounces) unsalted butter, at room temp
- 1 cup dark brown sugar
- 2 eggs, at room temperature
- 2 tablespoons black treacle or dark molasses
- 1 tablespoon Golden Syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup brown sugar (dark or light)
- 2 ounces (4 tablespoons) unsalted butter, at room temperature
- 3/4 cup (6 fluid ounces) heavy cream
- 1 tablespoon black treacle or dark molasses
- big pinch sea salt
- If you like, stir in a big splash of Brandy and/or vanilla after removing the toffee sauce from the heat.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.