...Sticky Toffee Pudding

Sticky toffee pudding is my all-time favourite dessert.  We've had our fair share of sticky toffee puddings over the years and I was thrilled to find a recipe for it in Jamie Oliver's latest cookbook, Jamie Oliver's Comfort Food.  I decided to give it a try and see how it would turn out and was impressed with the results.  The soft cake once drizzled with the decadent toffee sauce, gives it the perfect pudding texture.  This recipe is definitely for a special occasion or the holiday season as it doesn't skimp on the ingredients that make it so delicious.
(Recipe adapted from Jamie Oliver's Comfort Food)


-4 Earl Grey tea bags
-1 lb fresh Medjool dates
-1 tsp cinnamon
-1 tsp nutmeg
-3/4 cup unsalted butter
-2 1/2 cups flour
-3 tsp baking powder
-1 tsp salt
-3/4 sugar
-1 cup dark brown sugar (I used regular brown sugar which turned out just fine)
-4 large eggs
-Sea salt
Toffee/Caramel Sauce:
-1 cup butter
-2/3 cup dark brown sugar (I used regular here too)
-1/2 cup sugar (Jamie calls for 3/4 cup; add more if you like it sweeter)
-3 tbsp dark rum
-1 1/4 cup heavy cream


1. Preheat oven to 350 F.  Steep tea bags for 3.5 minutes in 1 1/4 boiling water.

2.  Pit the dates and put in a food processor with cinnamon, nutmeg and steeped tea.  Push the dates to submerge them in the tea and leave them to soak for at least 10 minutes.
3.  While you are waiting for the dates to soften, butter and flour a bundt pan.  In a large bowl, cream the butter, sugar and brown sugar together using a wooden spoon.  My method is to use a downward chopping motion until the butter is incorporated.  Puree the dates.
Creamed butter and sugar
Pureed dates
4.  Beat in the eggs one by one and stir in the flour, baking powder and salt. Then fold in the pureed dates until the batter is smooth.
5.  Pour the batter into the bundt pan.  Bake for 45-50 minutes or until a skewer comes out clean.

6.  While you are waiting, start making the toffee.  Melt the butter, dark brown sugar and regular sugar on low heat in a small saucepan.  Once the butter is melted, add the rum and heavy cream.  Turn up the heat and bring the mixture to a boil.  Then let it simmer for 5 minutes until the toffee is a golden colour.

7.  Flip out the cake when it is ready and brush over or drizzle a third of the toffee while it is still hot. This creates a nice crisp surface when the pudding cools.  Sprinkle over a bit of sea salt.

8.  Serve each slice with a bit more of warm toffee.  If you like, ice cream also goes well on the side.


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