There is simply nothing better than what I’m about to share with you. I first tried this dessert at the magical Guinea Grill in London. They actually ran out of the dessert I wanted and suggested I try their famous Sticky Toffee Pudding. The first bite was a life-changing moment. How had I survived without this sweet gooey goodness? It’s simple to make and heaven to eat. It would be a great dessert to make for a small or mighty New Year’s Eve celebration!
Sticky Toffee Pudding
For the cake:
-1 stick softened unsalted butter
-2 large eggs
-1 tsp vanilla
-1 cup pitted dates, finely chopped
-1 1/2 cups flour
-1 cup sugar
-2 tsp baking powder
-1 tsp salt
For the sauce:
-2 sticks unsalted butter
-1 cup heavy cream
-1 cup light brown sugar
-1/4 tsp salt
Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. Place chopped dates into a small bowl and cover with a 1/2 cup of boiling water. Let the dates soften for 5-10 minutes. Meanwhile, combine the dry ingredients and set aside. Cream the butter and sugar, and then add the eggs, vanilla, and date/water mixture. Slowly add the dry ingredients until just combined. Bake for 50-60 minutes, or until nicely browned. A toothpick should come out clean.
Let the cake cool for 5-10 minutes. Run a knife around the edge of the pan and carefully release cake from the pan. Then turn the cake upside-down and place back in the pan! Using a toothpick, poke holes all over the cake so that when you pour the sauce over the cake, it will creep into all those nooks and crannies.
