Sticky Toffee Pudding

i suppose it would've made a lot of sense to post this recipe a few weeks ago with all of the hoopla around the royal wedding. honestly though, i didn't watch the wedding. i know, i know. i hope that doesn't make me a bad person. i certainly wish those two the best and hope they're truly happy. i think the pressure of that day would've pretty much given me a heart attack.

but, i love england. the architecture. the history. the accents. and i do believe they've contributed some tasty dishes to this world, despite the bad reputation they have in the arena of tastebuds. if you have any doubt, this one will convince you for sure.

firstly, the word "pudding" is always a great place to start for me. though, like the words "biscuit", "chips", and "rocket", pudding means something entirely different on the other side of the pond. their puddings are typically flour-y batters that are steamed or baked. like a tender cake.

sticky toffee pudding is one of the most famous of britain's puddings... and for good reason. it's a sweet baked cake, filled with softened dates. and then the sticky toffee... watch out. delicious.

so if you're still on a royal wedding high, or if you are just looking for a perfect new dessert,
this one's so worth it.

Sticky Toffee Pudding

Cooking spray
1        cup chopped dates
1        teaspoon baking soda
water

1/4      cup butter
2/3     cup dark brown sugar
2        large eggs
1        teaspoon vanilla
185    grams (about 1 1/2 cups) kumquat's all-purpose flour
1 1/2   teaspoon baking powder
1/2     teaspoon salt

Sauce:
1/2      cup dark brown sugar
3/4     cup cream
2        tablespoons butter
1/2      teaspoon vanilla

1. Preheat oven 350`. Coat 4 (12-ounce) ramekins generously with cooking spray.

2. Place date pieces in a medium saucepan and add just enough water to cover. Simmer covered, 5 minutes. Remove from heat and let sit, covered, 5 minutes. Mash and stir with fork until combined.

3. Cream butter and 2/3 cup brown sugar at medium-high speed of an electric mixer until light and fluffy. Add eggs and vanilla; add flour, baking powder and salt, and stir until just combined. Stir in dates. Pour batter into prepared ramekins.

4. Place ramekins in a 9-inch baking pan. Fill pan with about 2-inches of warm water, being careful not to splash water into the ramekins. Bake at 350` for 45 minutes or until a pick inserted in the center comes out clean. Let stand 15 minutes.

5. For the sauce, combine 1/2 cup dark brown sugar and next 3 ingredients. Simmer all ingredients for 2 minutes.

6. Remove cakes to dessert plates. Poke holes over cake with a wooden pick. Pour sauce over cake. Serve with whipped cream or vanilla ice cream, if you want it.
Yield: 9 servings.

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