spirited sticky toffee pudding
It was a good week celebrating Bill’s birthday with lunch at one of his favorite restaurants, The Whip Tavern, followed by dinner with Caitlin and Sam the day after. I was pretty certain what Bill wanted for his birthday dinner, but thought I’d ask anyway. Sure enough, “shrimp ‘n grits” followed by spirited “sticky toffee pudding cake”.
The thought of shrimp n’ grits always brings me back to Charleston, SC. It was there that Bill and I last got to spend time with William. Just a few short days catching up and hanging out enjoying a little southern comfort. We also heard all about his future scout sniper training before we hugged and said good-bye.
Those days with Will are among our most priceless and I know this week Bill was missing that birthday phone call from his best buddy. He is working through his grief in his own quiet way and hopefully believing that Will is with us all the time, at least, in spirit.
And that spirit inspires me to create this dessert to celebrate Bill in a sweet way. Not a fan of dates? Sticky Toffee Pudding will change your mind, I guarantee!
Dark Muscovado sugar has a fine, moist texture with a high molasses content that blends well with strong coffee. I use the India Tree brand from Mauritius. Brandy plays well with both the dates and the coffee adding that spirited touch I love so much.
Spirited Sticky Toffee Pudding
- Total Time: 45 minutes
- Yield: serves 10 1x
Description
spirited with brandy and topped off with vanilla ice cream or whipped cream this sticky toffee pudding will transport you to an English pub
Ingredients
8 ounces pitted dates, coarsely chopped
1 cup very hot strong coffee
1 tablespoon brandy
1 teaspoon baking soda
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup lightly packed dark Muscovado* sugar
1 teaspoon grated lemon zest
2 large eggs, room temperature
SAUCE
1 stick unsalted butter
1 cup lightly packed dark Muscovado* sugar
3/4 cup heavy cream
1 tablespoon brandy
Instructions
- Heat oven to 325 degrees. Spray (10) 1-cup ramekins with non-stick baking spray.
- Place dates in a bowl, pour coffee and brandy over dates; let soak 15 minutes.
- Stir in baking soda. Whisk together flour, baking powder, and salt.
- In large bowl, with an electric mixer on high, beat butter and sugar for 3 to 5 minutes or until fluffy.
- Reduce speed to medium, add lemon zest and beat in eggs, 1 at a time, until well mixed.
- Reduce speed to low; add half the flour mixture beating until combined. Add date mixture and remaining flour mixture, and beat until just combined.
- Scoop batter into ramekins filling about ¾ full; place on a baking sheet.
- Bake until cakes are puffed and spring back in center when gently pressed with a finger, about 30 minutes.
- Meanwhile, for sauce, combine butter, sugar, cream and brandy in a medium saucepan and bring to a boil over high heat.
- Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens, about 4 minutes.
- Remove cakes from oven. With a wooden skewer poke holes in cakes.
- Spoon half of hot sauce over cake (1 ½ tablespoons per cake) and let soak 20 minutes.
- Serve warm with remaining sauce and vanilla ice cream or whipped cream.
Notes
*Note: dark brown sugar can be used in place of muscovado
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
Keywords: sticky toffee pudding, English, muscavado, brandy
That dessert sounds luscious. Pinned it for later.
Thank you sweet Pat and for the follow <3
Sending very happy birthday wishes on to that sweet guy, Bill. <3
Many thanks
Sorry we missed Bill’s birthday. Looks like he was treated right!
no worries–nice to celebrate quietly some times
A happy belated birthday to Bill. I am not ashamed to say that my children grew up eating dates in many recipes that fell under the “big raisin” umbrella. That was just the tip of the sneaky food lies iceberg. I’d love to see you post your shrimp and grits recipe someday. A fave from our days living in South Carolina, but one for which I’ve yet to find an authentic recipe.
Love that you sneaked “healthy” foods into the kid’s menu—we moms do what we can to insure our children’s good health. My favorite shrimp n grits recipe comes from the Lee Bros. Southern Cookbook….the only thing I do is add a generous squeeze of fresh lemon juice at the end and I add smoked gouda to the grits–making me hungry now