30 by 30: Sticky Toffee Pudding

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Oh, sticky toffee pudding, how I love thee.  I remember when I ordered it for the first time many moons ago, and I wasn’t sure what to expect. I’m not really big into puddings for dessert, but I love anything with toffee. Really, the dessert could have been anything, so long as it had the word “toffee” in it, I’d order it. Well, as  you can see (and you probably know) sticky toffee pudding is not really a pudding at all.  It’s a very moist sponge cake, made with chopped dates, and covered in toffee/caramel sauce. A little sauce is added while it’s baking and then a whole lot (if you’re me) is added when it’s done baking.

I’ve loved this dessert ever since the first time I tried it. It may seem weird to love a cake with chopped dates so much, but leave any hesitations you have about that aside and make this. I promise you’ll love it.

I decided to make 1/4 of the recipe and bake it in 2 mini (4.5″ springform pans).  One cake was the perfect size to split with my husband (and if you know my husband at all, you may be wondering how in the world I got him to split a dessert since he absolutely refuses to do so on a normal basis. I don’t know the answer to that question). This did make a LOT of caramel sauce and I’m positive you could reduce the recipe for that. Of course, there’s nothing wrong with having leftover caramel sauce to eat with your ice cream; in your hot chocolate; or in a moment of desperation, and when you have nothing else in your house, with pecans mixed in and by the spoonful. (Not that I know anything about that.)

 

30 by 30: Sticky Toffee Pudding