Sticky Toffee Pudding

Mon, 04 Nov 2013 00:00:00 +0000

This is one of the rare cakes I love as much as a chocolate one. It’s not overly sweet like many caramel cakes I’ve had. It’s a super moist bundt cake that gets most of its flavor (and moisture) from chopped, pitted dates boiled in water. I know - that in itself does not sound appetizing. But it works. It’s not heavy on the butter (there’s only half a stick in the whole cake) so the whipped cream on top adds the right amount of richness. FInally, the nuttiness in the toffee sauce just takes it over the edge. Though I’m not sure why it’s called a pudding. It’s a cake, I swear. I was first asked to make this many Thanksgivings ago for dinner at a family friend’s. I’d never had it. Never known about it. I was handed a recipe, so I made it. And it. Was. Just. Divine. I remade it recently for a ladies’ luncheon (yeah, I live in the 1950’s). Needless to say, it was a hit. So you can imagine my surprise when I served my husband a piece of the leftovers…only to hear that he didn’t care for it! Just not a fan or caramel/toffee. Oh well. Tomato, tomahto. It’s perfect for post Ramadan if you have a ton of dates leftover and have run out of uses for them! I use Medjool dates. They’re nice and plump and sweet. I poke a few holes through the top with a toothpick to let the syrup soak through. And let me just say how much I love bundt cakes for entertaining. They always look so beautiful and with half the effort of a layer cake. No layer breaking or leveling or aligning. Just pop it out onto a nice serving plate and drizzle with icing. The cascade over the curves and in between the ridges always makes for a show stopper.

Sticky Toffee Pudding on Kitchen3N

Sticky Toffee Pudding