The Prepared Pantry claims that Sticky Toffee Pudding is the most popular dessert in the world, having reached its way all around the globe from Britain.
I’m also sure that there are several dozen other desserts that would beg to differ if they could. I would like to hold up Italian Tiramisu, Hungarian Dobostorte, German Black Forest Cake and French Crème Brulé as very strong contenders.
Personally, I like them all… but I have made Sticky Toffee Pudding, sometimes even successfully, and as this week’s blog post is about the Isle of Wight, where they serve Sticky Toffee Pudding at the Bonchurch Inn in Ventnor, here’s my recipe for the Perfect Sticky Toffee Pudding:
For the Pudding
8 oz chopped, pitted, dried dates
1 ½ cups water
1/3 cup butter
1 cup firmly packed brown sugar
2 tsp (real) vanilla extract
2 extra large eggs
3 Tbsp molasses
2 Tbsp Golden Syrup (or corn syrup)
1 ⅔ cup flour
1 ½ tsp baking powder
1 tsp baking soda
For the Toffee Sauce
½ cup whipping cream
¼ cup butter
¼ cup firmly packed brown sugar
1 Tbsp molasses
2 Tbsp Golden Syrup
2 tsp vanilla extract
Instructions
1. Add the dates and water to a small saucepan.
2. Bring to a boil and simmer over low heat for a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
3. Cream together the butter, brown sugar and vanilla.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the molasses and the golden syrup and beat well.
6. Sift together the flour and the baking powder.
7. Add the dry ingredients to the creamed mixture in 3 equal portions mixing until smooth after each addition.
8. Puree the date mixture in a food processor/blender before mixing in the baking soda.
9. Add this warm mixture to the batter and blend until smooth.
10 Pour batter into well-greased and floured muffin tins and bake for 18-20 minutes at 350 degrees. Do not over bake.
11 Serve warm with Toffee Sauce.
To make the Toffee Sauce, bring all of the ingredients to a slow rolling boil (take care) for about 2-3 minutes before serving over the baked puddings.
Yum!!
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