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Sticky Toffee Pudding

I have never made a sticky pudding before in my life,  so I figured it was high time. I’m making this for my daughter Erica and son-in-law Sebastian, visiting from D.C.  I don’t get to see them nearly enough.

To cut the dates for this recipe, I used a special Alaskan round knife, called an Ulu.  It’s also GREAT for cutting nuts.sticky-pudding-008

 

 

 

 

 

 

The recipe didn’t state whether to drain the dates after simmering or not–so I guessed not.  I also thought there was way too much sauce, so I have halved it here–feel free to double it back up if you want it DRENCHED.

Sticky Toffee Pudding Cake

1 +1/2 sticks butter (3/4 cup)

1 cup self rising flour

1 cup finely chopped dates or dried apricots

3/4 cup dark brown sugar (1/2 + 1/4 cup, divided)

1 large egg

Simmer dates or apricots in 1 cup of water in a small saucepan with lid, covered for 5 minutes.  Take off heat and let sit for another 5 minutes.  Preheat oven to 350 degrees.  Grease and flour an 8 inch cake pan with 2 inch sides.sticky-pudding-012

For the cake:  Beat 1 stick of butter with 1/4 cup brown sugar for 2 minutes.  Beat in the egg for another minute.  Add flour but mix gently just til combined.  Add fruit plus water, again, mixing gently just til combined.  Pour into pan and bake around 30 minutes, until the toothpick comes out clean-just.  Meanwhile, about 5 minutes before the cake is due to come out of the oven, melt the 1/4 cup of butter in a small saucepan over med-hi heat along with remaining 1/2 cup of dark brown sugar and slightly less than 1/4 cup of water. Bring to a boil and keep stirring for about 2-3 minutes.

When the cake comes out of the oven, grab a chopstick and start poking holes all over the cake. Pour on the syrup, reserving some if you want some to drizzle on the plates.sticky-pudding-015

 

 

 

 

 

 

 

I found this just for show- the cake was already saturated and didn’t need it. You choose. This cake/pudding/ whatever was best served warm. Reheat, covered in foil, in a 200 degree oven for 10 minutes if made ahead.

 

 

toffee-sticky-puddingjpg-1-1Sticky, goooey GOOD!!

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