A Sticky Toffee Pudding Recipe For National Sticky Toffee Pudding Day
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January 23rd is National Sticky Toffee Pudding Day, celebrating a classic British dessert that is too seldom found in the U.S. But let’s put an end to that: There’s a delicious recipe below. Sticky Toffee Pudding is not a pudding as Americans know it, but a steamed sponge cake with toffee sauce. Sticky toffee pudding (known as sticky date pudding in Australia and New Zealand) is a moist sponge cake optionally made with finely chopped dates which add sweetness and moisture to the cake. > The difference between butterscotch, caramel, and toffee. Thanks to Audra, The Baker Chick, who creates absolutely delicious recipes, for this sticky toffee pudding recipe. Her rich cake is made with dates, rum, flour, eggs, butter, and sugar, and served with a warm toffee sauce. Sign up for her emails. You’ll want to make everything! Ingredients For An 8-Inch Cake 1. PREHEAT the oven to 350°F. In a small saucepan combine the dates and rum and bring to a boil. Reduce the heat to low and simmer for about 3 minutes, until the dates are blistery and soft. 2. USE an immersion blender or food processor to blend the dates and rum into a creamy paste. Set aside. Meanwhile, in a medium sized bowl… 3. STIR together the flour, baking powder, salt, cinnamon and baking soda. Stir together and set aside. In a large bowl… 4. CREAM cream together the butter and brown sugar with an electric mixer to until fluffy. Add the eggs one at a time, mixing until well-combined. 5. ADD the flour mixture in batches, alternating with the date paste, starting and ending with the flour. Don’t over-beat the batter; mix just until smooth and well-combined. 6. GREASE or spray an 8-inch round or square pan and pour the batter in, smoothing the top with the back of a spoon. Bake for 20 minutes, then reduce the heat to 325°F and bake for another 10-15 minutes or until a cake tester inserted into the middle of the cake comes out clean. While the cake is baking, make the sauce (step #8). 7. COOL the cake on a wire rack for 5 minutes and then run a knife around the edge and invert it onto a cake stand or plate. 8. MAKE the sauce. Combine the brown sugar, butter, cream, and rum in a small saucepan over medium heat. Whisk until well-combined and smooth. Cook until bubbly, then remove from heat and stir in the sea salt. 9. POKE holes all along the top and sides of the cake with a fork, trying to get the holes at least half way through. Slowly pour about half of the sauce over the top and sides of the cake, making sure it soaks in before adding more. 10. SERVE warm with additional sauce and whipped cream or ice cream. The dessert has inspired numerous variations, including: You can make anything from a cake to cupcakes with this recipe. Sticky Toffee Pudding is a beloved dessert in the U.K., but its origin is a bit unclear. It may have first appeared in Scotland, but we have yet to find the smoking gun (or the first recipe in print). Owners of several pubs, including the Gait Inn in Millington, East Riding, Yorkshire (a 16th century pub, claimed to have invented it in 1907) and the Udny Arms Hotel in Newburgh, Aberdeenshire (claim to have invented it in the 1960s) lay claim to the creation. What we do know is that the pudding was popularized in the 1970s by Francis Coulson and Robert Lee, who developed and served it at the Sharrow Bay Country House Hotel in Cumbria, in the Lake District of England. It is at that time that the dessert first appeared in a recipe book [source]. The food critic Simon Hopkinson said Coulson told him he received the recipe from a Patricia Martin of Claughton in Lancashire, and that Martin herself had received it from Canadian Air Force officers who lodged at her hotel during the Second World War. From 1907 England to Canada back to England in the 1970s: The true history remains to be found. At any rate, it was an immediate hit at the Sharrow Bay Country House Hotel, and the recipe spread out to become a staple in British cuisine. A take home version to heat, either in oven or microwave, was developed in 1989 by the owners of the Cartmel Village Shop, “The Home Of Sticky Toffee,” in Cartmel, Cumbria. Their product became popular, and by the late 1990s was being sold in supermarkets across the U.K. The dish is now widely available from multiple manufacturers to bake at home [source]. While it may not have crossed the pond in a big way like fish and chips or scones, we remain hopeful. Specialty food purveyors sell sticky toffee pudding online. Check out: Want to know more? The most thorough investigation we’ve found is from the BBC. |
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________________ *The dark sugars can be brown sugar, jaggery, molasses sugar, muscovado, or panela, depending on the recipe. Check out the different types of sugars in our Sugar Glossary. |
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