Sticky Toffee Pudding

It's raining.  Again.  But that's ok because i LOVE the rain here in Seattle.  Something about it is just cozy.  Just like this recipe.  It's cozy.  You need a fire in the fireplace, some yummy candles burning and the 80's music channel on...ok well maybe not that last one since Sacred Emotion by Donny Osmond has been stuck in my head all afternoon now (as well as my friend Anne's).  Well, nonetheless  you need to try this recipe.  It's well worth the gooey sticky hands and knife you'll have to endure. 

Your going to need approx. 20 dates for this recipe.  Give or take a few depending on their size.  Mine were pretty big.  The recipe calls for 2 cups chopped pitted dates. Now, save yourself some time and learn from my mistake.  Don't put them in a food processor or Vitamix like i tried.  It will turn to a sticky goo. (which will still work, but you wont like the mess...trust me).  Just start by cutting one date at a time into strips and then dicing them from there.  It's just easier.

Dates are very sticky so i did not pack them into the measuring cup, that's why it's a little mounded.

The recipe calls for you to cook the dates with water and baking soda.  It reminded me of a science experiment how it foamed up.  Don't be scared.  It'll be ok.  Just follow the directions and it will all work out. 

As you can see i used a muffin pan this time for this recipe.  I wont do it again.  I think that having the raw cut edges of a cake is nicer with this one.  Also, the original recipe called for the pan to be buttered, i wont do that again either.  I experimented and buttered 6 in this pan and sprayed the other six with Pam.  The buttered ones stuck where the Pam ones did not.  Stick with the spray. 

Ok, so the other change i have tried, which is beautiful either way, is the addition of a liquor for the sauce.  I have made it without and it turned out wonderful.  Today i used Grand Mariner.  Yum.

Anne and I have been working really hard at the gym so we split one.  You wont want to.  It's too good to share.  Seriously, one of the best deserts I've ever had.  This is not a cake or a brownie, this is a more sophisticated desert.

Sticky Toffee Pudding

Recipe Adapted from: Everyday Food

6 tablespoons unsalted butter, room temperature

2 cups chopped pitted dates (8 ounces)

1 teaspoon baking soda

1 1/3 cups all-purpose flour (spooned and leveled)

1 teaspoon baking powder

1/2 teaspoon ground allspice

1/2 teaspoon coarse salt ( i just used plain table salt, I'm not fancy)

3/4 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

Toffee Sauce

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with Pam or similar.

In a small saucepan, combine dates and 1 cup water; bring to a boil over medium-high. Add baking soda and stir until dates begin to break down and mixture thickens slightly, 1 to 2 minutes. Set aside.

In a medium bowl, whisk together flour, baking powder, allspice, and salt.

In a large bowl, using an electric mixer, beat butter and sugar on medium until light and fluffy, 3 to 5 minutes. Add eggs and vanilla; beat until combined (mixture may look curdled). Scrape down bowl.

With mixer on low, beat in flour mixture in three additions, alternating with date mixture and beginning and ending with flour mixture. Increase speed to medium and beat to combine.

Pour batter into prepared pan and bake until a skewer inserted in center comes out with only a few moist crumbs attached, about 45 minutes. Meanwhile, make Toffee Sauce.

Set baking pan on a wire rack and poke holes all over top of cake with skewer. Pour 1/2 cup Toffee Sauce over cake; let stand 10 minutes. (To store, cover and keep at room temperature, up to 3 days.) Cut cake into squares and serve warm with remaining sauce.