Sticky Toffee Pudding

Excuse me...I just realized on my last post I mentioned that I forced my way into two kitchens on our recent vacation.  Well, that's wrong.  I had the audacity to weasel my way into three.  I realize now that I hadn't counted my sister's kitchen as we visited her on our way up to my husband's family.  Not only did I decide what we would cook that night with her (Mongolian beef with brown rice, in case you were wondering), I even brought many of the ingredients with me. (Luckily, we have a lot of fun in the kitchen together!)

Dessert, however, my sister and I decided on together.  I keep a running list of recipes that look good so we perused the list.  My sister finally selected sticky toffee pudding from the blog Elly Says Opa and after a quick trip to the grocery store to get dates (we found it amusing to say that we were picking up dates at the grocery store), we had a spectacular dessert that night.

When I first saw this sticky toffee pudding recipe, I have to admit that I was initially put off by the name.  I don't really like pudding or its consistency but the post reassured me that this wasn't so much of a traditional American pudding but more like a cake with caramel over it.  Caramel on top of cake? Now that was more like it to me.

My sister and I had a great time working in the kitchen together.  We cut the recipe into one-quarter (since it was only her, myself and my husband).  Also, my sister had these cute 1-cup ceramic dishes which were perfect for having individual dessert...not to mention cutting down the cooking time to about 15 minutes (I can get impatient for dessert)! The sticky toffee pudding was very rich and so, so delicious. And adding a scoop of vanilla ice cream took this dessert to a whole new level.

Sticky Toffee Pudding
Taken from: Elly Says Opa
Serves 10-12 (very easy to halve or even quarter this recipe)

For the caramel sauce:

• 4 cups heavy cream (we omitted but increased the butter to 1 cup)
• 2 cups brown sugar
• 1/2 cup (1 stick) unsalted butter

For the cake:

• 2.5 cups AP flour
• 2 tsp. baking powder
• 1.5 cups water
• 1.25 cups chopped pitted dates
• 2 tsp. baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup sugar
• 1 large egg
• 3 tsp. vanilla extract

1.  To make the sauce:
   -Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3.5 cups, stirring occasionally, about 6 minutes. Set aside.
2. To make the cake:
   -Preheat oven to 350°F.  Butter a 12-cup Bundt pan (or other pan/s). Whisk flour and baking powder in medium bowl to blend.  In a medium-sized heavy saucepan, combine the water, dates and baking soda; bring to a boil. Remove from heat and cool completely.
   -Use an electric mixer to beat the butter and sugar in large bowl until light and fluffy. Beat in egg and then mix in vanilla.  Add half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
3.  Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. If using a Bundt pan, invert cake onto platter.
4. Cut cake into slices; drizzle caramel sauce over each slice and (optional) serve with a scoop of vanilla ice cream..
   
   Cake can be prepared 1 day ahead.  Cool it completely and then wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.