Sticky Toffee Pudding

Just the name of this dessert makes me think "yes, please, I think I will."

I think I first heard of it reading one of Nigella's cookbooks.  But this isn't her recipe.  Trying to figure out her conversions messes with my brain a little too much.  

I found this recipe randomly from some place called The Schlafly Tap Room somewhere in Missouri.  Supposedly originates from a hotel in Scotland.  Good enough for me!

FYI...when one places a pound of dates in a food processor, it comes out looking a whole lot like the picture below on the left.

No worries though, it all gets smoothed out to a nice consistency like the pic on the right after being combined with boiling water.

I thought the cake looked kinda pretty just as it was straight out of the oven.  Not that I would ever dream of having it without that sauce.  I believe that toffee sauce is the devil's attempt at getting me to stay "off the wagon" for good.  I've been imagining it on everything from waffles to strawberries.  

So without further ado, here is the recipe from somewhere in Missouri, by way of Scotland.

Ingredients:

1 lb pitted dates, chopped in a food processor

2 cups hot water

2 tsp baking soda

5 oz. unsalted butter

1 lb sugar (I used half white, and half brown)

5 large eggs

1 pound all purpose flour

2 tsp baking powder

pinch of salt

2 tsp vanilla extract

for the sauce

1 lb dark brown sugar

1 lb butter

1 tsp vanilla

1 cup heavy cream

Directions

Preheat oven to 350.  Grease 9x13 pan with butter and coat with flour, shaking out excess.

Combine dates with hot water in sauce pan.  Bring to boil and remove from heat. Add baking soda (I forgot this step).  Set aside to cool.

In mixing bowl cream together butter and sugar for 3 minutes.

With mixer on low speed add eggs one at a time until fully mixed.  Add flour, baking powder, salt and vanilla.

When fully mixed add the dates and their liquid.

Pour into pan and bake 30-45 minutes, until toothpick inserted in center comes out clean.

Sauce:  Stir first 3 ingredients together on low heat, until blended and brown sugar is melted.  Whisk in heavy cream.

Spoon warm toffee sauce over individual servings of cake.  Serve with whipped cream.