Cookbook:Sticky Toffee Pudding (without dates)

Cookbook | Ingredients | Recipes

Sticky Toffee Pudding (STP) is a rich, dense, gooey dessert originating from the United Kingdom that can now be found across the world. Often found on a pub's menu, or in British or Commonwealth schools meals, this is a classic dessert that became popular in the 1970s. This recipe makes for a great STP, but without the dates!

Ingredients

For the cake

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/4 teaspoon freshly ground nutmeg
• 1 cup (packed) dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 large eggs
• 1 cup chopped toasted walnuts

For the toffee sauce

• 1 cup whipping cream
• 2/3 cups sugar
• 1/4 cup (1/2 stick) unsalted butter

Method

• Preheat oven to 350 F.
• Sift dry ingredients together.
• Cream butter, sugar and eggs together.
• Combine wet and dry ingredients, mixing just until blended. Mix in walnuts.
• Pour batter into 8x8 buttered pan and bake until skewer comes out clean, about 25 minutes.
• Meanwhile, make the toffee sauce:
  • Combine half of cream with sugar and butter in heavy large saucepan.
  • Boil over medium-high heat until mixture thickens slightly and is deep golden, stirring constantly, about 10 minutes.
  • Remove from heat; cool 5 minutes.
  • Gradually whisk in remainder of cream (mixture will bubble vigorously). Stir over low heat until mixture is smooth.
• Poke warm cake all over with a chopstick or the handle of a wooden spoon and pour half of toffee sauce over, making sure it soaks into all parts of the cake. Let sit for at least 30 minutes.

Serve warm, topped with remaining toffee sauce and creme fraiche or unsweetened whipped cream.

Makes about 9 servings.

Notes

Recipe published by Tam and Laura under a Creative Commons Attribution-ShareAlike 2.5 License, retrieved 2008-11-29 from http://tamandlaura.blogspot.com/2007/03/how-english-can-you-get.html . Laura has given permission for it to be reprinted here under the wikibooks license (permission obtained 2008-12-18, by email, mcld).