Sticky Toffee Pudding

THE CAKE
1 3/4 c pitted dates, chopped
2 c water
1 1/2 tsp baking soda

2c flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp salt

3/4 stick (6 tbsp) butter, softened
1 c sugar
3 eggs

• In a large pot, bring the water and dates to a boil.
• Remove from heat, add baking soda. It will fizz a bit. Let stand about 20 minutes.
• Preheat your oven to 375.
• Sift together your dry ingredients.
• Cream butter and sugar. Add eggs. Mix well.
• Add flour mixture to butter mixture until well blended.
• Fold in date mixture.
• Pour into a 8 x 8 baking dish. Set said baking dish into a larger one that is filled with water.
• Throw in the oven for 40 minutes.
• Serve warm with the magical sauce.


THE SAUCE
1 3/4 sticks (3/4 c + 2 tbsp) butter
1 1/2 c brown sugar
1 c cream
1/2 tsp vanilla

• melt butter in a heavy bottomed pot.
• add sugar, bring to a boil
• reduce heat, slowly pour in cream and vanilla
• simmer until thickened.
• Pour over the cake. Or ice cream. Or anything, really, because it is completely amazing and will make almost any dessert better.


Monday, February 16, 2009
Friends' Day / British Dinner
with Derek, Mason, Keely, Jeannette and Craig

(I made this recipe before, for Crystal's going away two years ago. The only difference is that this time I baked individual ramekins as opposed to one large cake, reducing the cooking time to just over 30 minutes. Keep in mind it should be more of a pudding, ie. not a fully baked cake. If your cake tester comes out with some crumbs, you are on the right track.)