Hi Ladies!

The countdown continues! 2 more days until Thanksgiving!!!

Here is a great dessert for Thursday:

This is heaven. I never knew what the heck sticky toffee pudding was. I’m not a big pudding fan in general and it sounded like an icky British food, like Vegemite or Fruitcake – yuck.

Bring old time England to your home!

But then, I tried it and oh “God Bless Us Everyone” it was good!! It’s not a pudding at all. It’s more of a moist, delicious cake. It’s very easy to make but looks fancy and decadent. And, the richness comes a lot from dates, which are good for you! Of course, the sugar and cream is not so good for you, but hey, it’s Thanksgiving – enjoy!

YOU WILL NEED:

1 cup plus 2 Tbsp. flour

1 tsp. baking powder

1 tsp. baking soda

¼ cup butter, at room temperature

1 cup pitted dates

1 ¼ cups boiling water

¾ cup sugar

1 egg, beaten

1 tsp. vanilla

 

TOFFEE SAUCE:

½ cup unsalted butter, at room temperature

½ cup heavy cream

1 cup light brown sugar

TO MAKE:

 

Preheat oven to 350.

Butter a 10 inch square baking dish.

Sift flour and baking powder.

Chop dates. Place in a bowl and add boiling water and baking soda and let sit.

With electric mixer, beat butter and sugar till light and fluffy. Add egg and vanilla. Gradually beat in flour mixture. Fold in date mixture.

Pour into baking dish. Bake 35 minutes or until pudding is firm on top.

Cool.

Make sauce: Combine all ingredients in a small heavy saucepan. Heat till boiling, stirring constantly. Boil over medium low heat until thick, about 7 minutes.

Preheat broiler. Spoon about ½ the sauce over the pudding.

Broil in oven about 1 minute, till it is bubbly.

Serve and spoon remaining sauce over.

You can serve with whipped cream if you like.

PINK APPETIT!

Did you know?

Sticky toffee pudding is a British steamed dessert consisting of a very moist sponge cake, made with finely chopped dates or prunes, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream [1]. It is considered a modern British ‘classic’, alongside Jam Roly-Poly and Spotted Dick puddings, capturing for many the childhood memories of growing up in the 20th Century.

The dessert’s origins are considered a “mystery” according to the gastronomic journal, Saveur; however, the dominant story is that Francis Coulson developed and served this dessert at his Sharrow Bay Country House Hotel in the Lake District in 1960. Coulson’s former protégé and chef, Juan Martin, has said that according to Coulson, the original concept for the dessert was derived from the South of England. Indeed this statement was backed up when the hotel researched the origins of sticky toffee pudding before the launch of its retail version. However, it has also been reported that the landlady of The Gait Inn, Millington, invented it in 1907 for sale in her pub.