RECIPE: ENGLISH STICKY TOFFEE PUDDING

Country Origin of Recipe: England

Like anybody visiting London, I always have a long list of things that I want to see and do while there. However, I’m not sure everybody ranks “eating Sticky Toffee Pudding” at the very top. But I do… and I’ll do it again.

The last time we were there, we had a lovely dinner at The Sun in Splendour, a local pub on Notting Hill’s quirky and colorful Portobello Road. This is where I enjoyed one of the most delightful Sticky Toffee Puddings of my life, and while I don’t have their exact recipe, this one below is pretty darn good.

Served with whipped cream, or Bourbon vanilla ice cream, the way The Sun in Splendour does, this dessert will make your taste buds very, very happy.

INGREDIENTS

PUDDING

• 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups sifted all-purpose flour plus more for pan
• 1 1/2 cups chopped pitted dates (about 6 ounces)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs

SAUCE

• 1 1/4 cups (packed) light brown sugar
• 1/2 cup heavy cream
• 1/4 cup (1/2 stick) unsalted butter
• 1 teaspoon brandy (optional)
• 1/2 teaspoon vanilla extract
• Whipped cream or vanilla ice cream

RECIPE PREPARATION

PUDDING

• Preheat oven to 350 °. Butter and flour Bundt pan. Bring dates and 11/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
• Whisk 11/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
• Bake until a tester inserted into center of cake comes out clean, 40 –45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

SAUCE

• Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
• Cut cake into wedges. Serve with sauce and whipped cream.

*This recipe originally appeared on www.bonappetit.com.

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