Sticky Toffee Pudding

Just so you know that this blog is not just about French Pastry I would like to share this very classic English dessert that will leave your tummy totally satisfied.  I made it for my husband tonight and if I did not stop him he probably would have eaten the whole thing. The first time I had this pudding I was in London shopping at the food hall of Mark and Spencer and they sell all kinds of ready to serve sticky toffee puddings.  I bought one and heated it up in the microwave and it was really good tho it was not the best I got so addicted to it.  After that everywhere I go in England I always try to search for this sticky gooey goodness. 

Here is my version that makes a more cake than a pudding consistency but yet still really moist and tasty.

For the pudding:

120g of finely chopped dates
85ml of hot water
1tsp of baking soda
80g of soften butter
10g of Canola oil
140g of Dark brown sugar
2 eggs
180g of flour

Preheat oven to 350 degree F

• Finely chopped dates, put them in a small bowl then add hot water and baking soda, stir well
• In another bigger size mixing bowl, beat butter, oil and sugar until creamy
• Then add eggs, one at a time and mix well after each egg is added
• Add date mixture to the egg sugar mixture and mix well
• Then slowly fold in the flour
• Pour mixture into a well oiled (or Pam Spray) 8 in square pan (I prefer glass one because I want to see when they are done)
• Bake for about 25 mins and depending on your oven keep an eye on it when it gets to about 20 mins because it can burn easily after that
• To text if the pudding is done, stick a toothpick in the middle and if it comes out clean then it is done
• Leave it to cool and cut into desire squares or rectangles

Serve with toffee sauce

For the toffee sauce:

3 Tbsp of dark brown sugar
2 Tbsp of granulated sugar
1/2 cup of golden syrup (English ones preferred)
1/2 cup whipping cream
1tsp vanilla
1 to 2 Tbsp of butter

• In a small sauce pan put in brown sugar, granulated sugar, and golden syrup then boil for 5 mins
• Keep stirring to prevent burnt
• Add whipping cream, and vanilla
• Bring it to a boil and add butter
• Keep stirring til it all comes together
• Take it off the heat and keep stirring and it will get thicken when it gets cooler
• Serve warm over pudding