Fall is officially in full swing here in Utah! I've celebrated by buying a new scarf and boots, and I might've put all of my Halloween decorations out too... I'll admit, I've been in denial about the cold weather hitting, I love the warm weather a little too much (pool party anyone?). But ready or not, fall's here to stay!
I don't know about you, but as much as I want to be, I'm really not ready to embrace the season in its entirety just yet. So I'm just going to put it out there...today's recipe doesn't include any pumpkin. Shocker right?! I love pumpkin just as much as the next person, and I'm dying to post some pumpkin recipes. But I think you'll LOVE this dessert.
Sticky toffee pudding is a traditional English treat. I never had the chance to try it when I was in England, but I did have it at the Three Broomsticks in Harry Potter World. So good! Like seriously, this is the kind of dessert that's hard to just stop at one serving...unless you have good self-control (um yeah, about that). I may or may not be guilty of eating two...or three pieces today (oops). What can I say? I'm a bit of a sucker for the caramel. No shame, right?
Figs, brown sugar and butter make up the base of this recipe. A pretty great combination in my opinion, especially for those of you with a sweet tooth! The best part about sticky toffee pudding is that it is so easy to make. You basically just pour the batter in a muffin tin, pop in the oven and and drench in caramel sauce. Ok, now tell me you don't want to try this now! I recommend cuddling up with a blanket and a good book and a piece (or two) of this sticky toffee pudding.
Also, I tried Lindsey's (Pinch of Yum) awesome tutorial to make an attempt at a pouring shot. I guess it's not too bad for a first timer! If you don't follow her blog, you should. She posts some beautiful photos and delicious recipes!
English Sticky Toffee Pudding
Ingredients
Pudding
- 8 oz dates, chopped and pitted
- 1 ½ cup water
- ⅓ cup unsalted butter
- 1 cup brown sugar
- 2 teaspoon vanilla
- 2 eggs
- 2 ¼ teaspoon brown sugar
- 2 tablespoon corn syrup
- 1 ⅔ cup flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
Caramel Topping
- ½ cup whipping cream
- ¼ cup unsalted butter
- ¼ cup + ¾ tablespoon brown sugar
- 2 tablespoon corn syrup
- 2 teaspoon vanilla
- chopped pecans, optional
Instructions
Pudding
- Add dates to a small saucepan. Cover the dates with water.
- Bring to a slow boil and simmer on low until the dates are tender. Let stand for a couple minutes.
- Cream butter, brown sugar and vanilla.
- Once creamed, add the eggs and corn syrup. Mix well.
- Add flour and baking powder and mix until smooth.
- Place the date and water mixture in a food processor or blender. Mix well. Add baking soda to the date mixture and mix until well blended.
- Add date mixture to the cake batter and mix.
- Pour the batter into a greased and floured muffin pan. Bake at 350 for 18-20 minutes or until the cakes are well done.
Caramel Topping
- Add cream, butter, brown sugar, corn syrup, and vanilla to a sauce pan.
- Bring ingredients to a slow boil for two minutes, or until thickened.
- Pour on top of puddings before serving. Serve along with vanilla ice cream.
Nutrition Information:
Yield: 18 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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