Sticky Toffee Pudding Recipe

I found this recipe in an old Martha Stewart magazine at a used bookstore in my neighborhood, and fumbled onto a slew of pudding recipes. Not the kind of pudding that’s creamy and JELLO-like, but more on the lines of cake-like pudding. Also known as English puddings. It was a recipe for sticky toffee pudding that brought me back to last April, when Mark and I were in London. I had sticky toffee pudding for the first time at a pub, as we were trying to escape the rain and look at our dripping city map while sipping a pint. They served the pudding with ice cream and it melted in my mouth like a bite of heaven. I think I ordered it two other times on the short 3 days we were there, before venturing off to Paris.

Back on home soil, I was hellbent on making this dang sticky toffee pudding. But you know what happens next, I had to go back to work, and then I couldn’t find (or didn’t look hard enough) for the perfect recipe, and it was lost in the depths of my “to-do” recipe list (which grows every day). Until today. Now as the aroma of cake wafts through the house, and the drizzling of rain reminiscent of London outside, I couldn’t think of a better time to have some pudding.

Ingredients – This recipe was adapted from Martha Stewart

2 cups of flour

1 cup dark brown sugar, packed

1/2 cup butter (1 stick), softened

2 eggs

8 ounces of dates, chopped

1/2 cup light rum

1/2 cup water

1 1/2 teaspoons of aluminum-free baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon powder

Rum Sauce Ingredients

8 ounces heavy cream

1/4 cup butter (1/2 stick of butter), cut into cubes

1 cup dark brown sugar, packed

1/4 cup light rum

Directions

Preheat oven to 350 degrees Fahrenheit. Butter a square 8×8 pan and set aside. In a sauce pan over a medium-high heat, cook chopped dates, 1/2 cup rum, and 1/2 cup water until it boils. Boil for 1 minute, then reduce the heat down to a simmer for 5 minutes. Once the dates are nice and soft, puree them in a blender, food processor, or use a handy dandy immersion blender. Set aside to cool.

In a standing mixer, beat softened butter and brown sugar until light and fluffy (about 2 minutes). Add one egg at a time, scraping the bowl with a rubber spatula after each addition.

In a separate bowl, mix all the dry ingredients together:  flour, baking soda, baking powder, cinnamon, and salt. Slowly fold in flour mixture into batter, alternating with the rum date puree.

Pour batter into buttered pan. Bake for 25 minutes. Reduce heat to 325 degrees Fahrenheit and bake for another 15 minutes, or until a toothpick comes out clean in the center.

For the rum sauce:  In a sauce pan, bring heavy cream, butter, and  sugar to a boil (for about 2 minutes), stirring occasionally.  Add rum, and boil for another minute.

Pour half of the sauce over the baked cake, saving the other half for drizzling over cake when it is ready to be served.

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4 Comments

  • Posted February 20, 2011 at 7:48 AM | Permalink

    omg thank you! I was going to make this and I was missing the last few steps from the article.

  • Posted February 20, 2011 at 9:04 AM | Permalink

    Oh sweet! It worked out perfectly for you!!:) It’s a pretty tasty cake.

  • Posted March 24, 2011 at 7:14 AM | Permalink

    I made this last night and have two questions: 1) how many eggs? I guessed at 2 but the recipe doesn’t say. 2) when do you add the cinnamon? I assume it’s mixed in with the other dry ingredients but wanted to make sure.

    FYI, I also have a blog and am currently testing various delicious-sounding recipes for Sticky Toffee Pudding and blogging about them. Your recipe is the second one I have tested –

    Thanks.

    Lee

  • Posted March 24, 2011 at 9:21 AM | Permalink

    Hi Lee – It calls for two eggs, and cinnamon is added with all the dry ingredients. Thanks for trying this out! I hope you enjoyed it!
    Thanks, Eliza

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