Sticky Toffee Pudding

At first I was going to be all indignant about how no one told me how easy Sticky Toffee Pudding was to make and how much better it was homemade. 

Then I realized that I would look silly if I did that because many people have said to me how easy and how good it is homemade!

When it comes to Christmas dinner I tend to cheat as much as I can. I use anything that makes my life easier on the day, because the last thing I want is to be banned to the kitchen by myself. Our kitchen and living room are very separate.

In the past even though I like making desserts, I have tended to buy or use easily put together desserts. For various reasons like the one above also because we only have one oven and time management has never been my thing!

This year was going to be different. I was proud of myself that I time managed just right and only after we finished our filling dinner I started the dessert. By the time it was ready we were all had room for it and as a bonus it was nice and hot! The best way to eat Sticky Toffee Pudding! I mean is there any other way?

I generally think of Sticky Toffee Pudding as essentially British. However there are rumors that it came originally from Canadian army men stationed here in the UK during World War II. If it we are to believe this, it makes me wonder what else they are lying to us about!

While I attempt to research that I will sit down with a bowl of this pudding and realize I don’t really care where it comes from because it’s so good!

Sticky Toffee Pudding

180g dates, chopped

1 tsp bicarbonate of soda

200ml boiling water

75g butter, softened

100g light brown sugar

1 large egg

1 tsp vanilla extract

150g plain flour

1 ½ tsp baking powder

2 tsp cocoa powder

100g pecans, chopped

Heat the oven to 160C fan/180F and line an 8x8 square cake tin. Soak the dates in the boiling water with the teaspoon of bicarbonate of soda.

Beat the butter until soft and creamy, add the sugar and beat until light and fluffy. Add the egg and vanilla extract and beat for a few seconds until combined. Then fold in the flour, baking powder, and cocoa powder until just combined. Last but not least fold in the pecans.

Pour the batter into the prepared tin and bake for 30-35 minutes. Use the skewer test if you are unsure.

While it’s the oven make the

Naked

toffee sauce

100g light brown sugar

150ml double cream

75g butter

1 tablespoon black treacle

pinch of salt

Place all the ingredients into a saucepan and heat until they are all combined. Once the pudding is out of the oven serve it up and cover each portion with enough toffee sauce to cover said portion.

Enjoy!

Not Naked

notes: Recipe is adapted from Crumb by Ruby Tandoh. If you liked this post you may be interested in the review of Crumb and Monkey Bread also from her book.