The British are well known for their desserts and masters of creating something delicious to end their meals out of not much at all as far as ingredients go. For example, they've created bread puddings from left over bread combined with eggs and milk or cream, and even steamed puddings such as one of my favorites made from bread crumbs and marmalade, both concocted out of something most of us have to ditch regularly - stale bread. One of their creations has become extremely popular in North America lately and that's what we had for dessert when Sophia was here for dinner last week.
Sticky, sweet and rich, Sticky Toffee Pudding is simply a moist cake style base with a rich toffee sauce. Served warm it is amazing as a stand alone but along side some Dulce de Leche Ice Cream or a light custard sauce, it is absolutely indecent.
I've made sticky toffee pudding several times, and while some recipes are lighter in flavor and texture than others I prefer the deeper, darker, richer kind. This recipe adapted from David Lebovitz's version meets every criteria for an oozey doozy of a dessert - lots of sweet dates combined with butter, sugar, eggs and flour make up the cake base. As for the toffee sauce I'll take credit for this one. It's got butter - lots of butter, brown sugar, cream and vanilla and is very, very easy to make. In a mere 5 minutes or so you'll have the kind of thing you'd take to your favorite hidy hole and keep next to a spoon so nobody sees you taking a dip every once in a while. Cool it before you take a taste though OK or you won't be thanking me for the big blister on your tongue. As if I've ever done that!
Here's the recipe - now give it a try won't ya. Download Sticky Toffee Pudding I guarantee it'll be your new/old favorite.