It’s the 25th of August!!
You know what that means!!
While every normal person may be in back to school mode, I’m in full fall, dreaming mode! I really do usually just completely look over the last little bit of summer. After my birthday I’m pretty much like… “Yeah, so when can I start making pumpkin-y stuff again??”.
Today being the 25th of the month also means that it’s time for my monthly Christmas recipe!!
Last month, I tried out a new Snickerdoodle recipe!! It was a little less cakey than my usual Snickerdoodle, which I loved! I’m usually not a cakey-cookie girl anyway (although my students have already been asking about my Snickerdoodles, and prefer the cakey ones I make for them every holiday. So I guess I’ll use both at some point in the season). So the change was nice!
This month it’s alllllll about the Sticky Toffee Pudding!!!
Sticky Toffee Pudding may be the most yummy thing the British have come up with! Ok… so I think everything the British come up with is BRILLIANT but… this is one that is absolutely scrummy!
It’s all oooey and gooey and sinfully just… Mmmmmmmm…
Now… Sticky Toffee Pudding is traditionally made with dates…But… Ummmmm…My wife HATES dates…. As soon as she heard what I was up to, I got the blank stare, followed by 2 slow blinks.
Her: “Can you take the dates out???”
Me: *cringing* Yes, babe….
So this version is dateless… sigh… I’ll do the traditional version closer to the holidays.
But dateless doesn’t mean it’s any less tasty! It’ still super oooey and crazy gooey!
This will be perfect for you to bookmark and try once the weather cools a bit. Maybe for the first rainy day of fall! Or you can just wait to make it around the holidays!!!
Dateless Sticky Toffee Pudding
1 1/2 Cup All Purpose Flour
2 Teaspoons Baking Powder
1 1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Cup Packed Dark Brown Sugar
6 Tablespoons Unsalted Butter (softened)
2 Large Eggs
1/4 Teaspoon salt
2/3 Cup Dark Brown Sugar
1 Cup Heavy Cream
4 Tablespoons butter
Preheat oven to 350 degrees. Butter an 8 x 8 square baking dish.
In a small bowl, sift together the flour, baking powder, baking soda, cloves and nutmeg. Set aside.
In a medium bowl, cream together the butter and sugar. Add the eggs and mix to combine.
Gradually stir in the dry ingredients until just combined.
Pour batter into prepared pan and spread evenly.
Bake cake for 25 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the sauce:
In a heavy saucepan, bring 1/2 cup heavy cream, 2/3 cup brown sugar and 4 tablespoons butter to a boil while stirring. Continue stirring constantly over medium-high heat. Allow mixture to thicken and turn a medium amber color (about 10 minutes).
Once the mixture has changed color, remove from heat and whisk in the remaining 1/2 cup of heavy cream (it will bubble A LOT). Return the sauce to a low heat and cook until the sauce is smooth.
Once cake is done remove from oven. Take a skewer or the handle of a wooden spoon and poke holes all over the cake. Pour half of the sauce over the warm cake and let it penetrate the holes. Let the cake sit for about 30 minutes to make sure the toffee has soaked all the way through the cake.
Serve with the remaining toffee sauce and ice cream or unsweetened whipped cream.