Sticky Toffee Pudding

It must be “English” week or something for me, because some strange things are happening.   For one, I am talking with a British accent.  (Note: My British accent is actually more of a Kentucky / Geico / Russell Brand sort of thing.)

Brian loves it. As if he couldn’t understand what I said before, he now just looks at me quizzically and fights off laughter.  “I have no idea who you are, but please, bring my wife back.  Also, mind the gap.”

I am finding any excuse possible to eat breakfasts devoid of any nutritional value, and I’ve been pulling this whole “Kate Moss, bras are optional” thing.  Clearly not in public, I would put someone’s eye out.  (Brian doesn’t call me Chesty Laroux for nothing.)  But my arrive home from work routine usually went “Get home, change to sweatpants, go about life.” It’s now become “Get home, change to sweatpants, remove torture harness, go about life.”  Lately, the thought of underwire just makes me want to jump off the side of something tall. (like a swing set. because if it’s anything higher, I am going to give myself a black eye.)

And instead of feeling confused by my British Phase, I am going take it and run with it.  Today, I give you a traditional British dessert which has a misleading name.  You say pudding, I say cake. Whatever, Brits.

Sticky Toffee Pudding

By Whitney, June 19, 2012

Sticky Toffee Pudding



Preheat oven to 350 degrees. Grease 4 individual ramekins generously with butter. In a small pot bring the dates and Guinness to a boil, turn the heat down to a simmer and cook for 5 minutes.  Remove from the heat and add the baking soda.  It will bubble up a bit. Pour the date mixture into a food processor, add the sugar and blend. Add the eggs and vanilla and pulse to combine.  Add the melted butter and mix to combine Whisk the dry ingredients together and then add them to the date mixture.  Pour the batter into the ramekins and bake for about 45 minutes. For the sauce: Heat the butter, sugar, cream and salt in a medium sauce pan and simmer caramel color and thick in texture. Pour the sauce over the cake and serve.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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