(Sorry for the poor quality of this photo- I couldn't wait to dig in!) :)
Just in time for Valentine's day- voila a dessert perfect for sharing! Well, I don't really succumb to the V-Day traditions but there's always room for a sweet-excuse. :)H loved the Sticky Toffee pudding we had in London. He couldnt get enough of it and went from one M&S to another in search for this traditional English dessert. Back home, we found it hard to find and like so many things that fade with time- the memories of this dish were replaced by other concoctions ...
Until today! Some research and a great many variations later, I stumbled upon what I think is a pretty good match to the flavors of it's British counterpart. I tried reducing the fat and sugar in the recipe and I think this version holds it own.
Serves 8, Preparation time 90 minutes
Maple Toffee sauce
1 cup heavy cream
1 cup reduced fat milk
2 tbsp maple syrup
3/4 cup brown sugar
1 tsp salt
Toasted walnuts or pecans
Bring all the ingredients except nuts to a boil and reduce to a simmmer. Stiring constantly, simmer for 10 minutes until the mixture is thick. Pour half of the sauce into a baking tin and put the tin into the freezer to set the sauce.
Date Pudding
1 and 1/4 cup all purpose flour
1 tsp salt
2 tsp baking powder
4 tbsp butter
1 cup white sugar
2 eggs
8 oz dates, chopped
1 cup water
Bring the water and dates to a boil. Turn off the heat. Add 1 tsp of baking powder, mix and keep covered.
Cream the sugar and butter until fluffy. Add the eggs, one by one and beat for a couple minutes
Add half the flour, baking powder and salt- mix well. Stir in the vanilla
Add half the date mixture, mix, add the remaining flour and mix until just incoorporated.
Pour mixture into baking tin and bake at 350F for 45 minutes or until a toothpick inserted into the center, comes out with moist crumbs only.
Once cool, overturn onto a plate, cut into 8 pieces and serve with toffee sauce, toasted pecans/walnuts and whipped cream (optional). Serve warm or cold.
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