Special to The Lake Report
As the winter slowly leaves and we get ready to welcome spring and all the fresh, bright new flavours, I stop to reminisce. This week while excited for daylight saving time, I paid gratitude to the season behind us, the heavier stews, cellar vegetables, icewine and darker fruits we love to consume in the winter. And in doing so I came across an older favourite recipe that I do not make much any more – Sticky Toffee Pudding, a classic, with beautiful molasses, dark toffee and rich flavours. I thought I would try to inspire you to make this recipe, a heart-warming favourite.
Sticky Toffee Pudding
For the pudding
9 ounces chopped pitted dates
1-1/2 cups water
1 tsp baking soda
1/3 cup butter
1 cup brown sugar
2 tsp vanilla extract
2 extra large eggs
3 tbsp molasses
2 tbsp dark corn syrup
1-2/3 cups all-purpose flour
1-1/2 tsp baking powder
For the quick and easy toffee sauce
1/2 cup whipping cream
1/3 cup butter
1/4 cup firmly packed brown sugar
1 tbsp molasses
2 tbsp golden syrup
1 tsp vanilla extract
2 tsp maple syrup
To prepare the pudding:
Add the dates and water to a small saucepan.
Bring to a boil and simmer over low heat for just a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
Puree the date mixture in a food processor or blender and add baking soda.
Cream together the butter, brown sugar and vanilla.
Add the eggs, one at a time, beating well.
Add the molasses and dark syrup.
Add the dry ingredients to the creamed mixture in three equal portions, mixing until smooth after each addition.
Add the pureed dates immediately to the batter and mix until smooth.
Pour batter into muffin tins that have been sprayed with cooking spray and bake for 18 to 20 minutes at 350F until the centre is just firm.
Serve warm with toffee sauce.
To make the toffee sauce:
Bring all the ingredients to a slow, rolling boil for about 2 to 3 minutes.
Whisk continuously as the mixture starts to boil.
Serve over the pudding when ready.