The Dickinsonian

Batter Up: Sticky Toffee Pudding

Margot McCrillis ’18, Life & Style Columnist

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






 

This recipe is a personal favorite, as it’s a lovely surprise for my English mother and Anglophile father when I make it at the holidays. It’s a few months after Christmas, but as we are having such dreary weather, it popped back onto my radar (let’s be honest, I daydream about baked goods on the regular). The cake can sit for a few hours at room temperature and then it should be refrigerated. To reheat, you can use the microwave, but I prefer heating in the oven for ten minutes at 300 degrees. This works as a dessert, an afternoon treat, or even breakfast!

Ingredients:

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pan

1 cup self-rising cake flour plus additional for flouring pan

1 cup pitted dates (5 oz.), finely chopped

1 1/4 cups packed dark brown sugar

1 large egg

Directions:

First, boil dates in a 1-quart heavy saucepan with 1 cup of water covered for about 5 minutes or until dates are soft. Leave saucepan for 5 minutes to cool, with the heat off.

Next, beat 1 stick butter and 1/4 cup brown sugar with an electric mixer set at medium-high speed in a large bowl for roughly 4 minutes or until the mixture is light and fluffy. Add 1 egg and mix until combined. Mix in flour and 1/8 teaspoon salt at a low speed until the mixture is just combined. Mix dates in.

Transfer batter into a pan and bake for about 30 minutes. It will be done cooking if you are able to insert a wooden pick or skewer in the center and it comes out clean.

Meanwhile, melt the remaining stick butter over medium heat in a 2-quart saucepan, stirring in the remaining brown sugar and 1/3 cup water (also adding a pinch of salt). Simmer over medium-high heat, uncovered, mixing occasionally, until the sugar is dissolved and the sauce has reduced to roughly 1 1/4 cups. This takes about 2 to 8 minutes. Remove saucepan from heat and cover.

Then, pour the pudding in the pan to a rack and poke all over in 1-inch intervals with a chopstick. Slowly, pour half of your warm sauce evenly over the hot pudding. Let it stand for 20 minutes or until nearly all of the sauce has been absorbed.

Lastly, run a thin knife around edge of pan. Place a plate over the pudding and invert the pudding onto the plate. Drizzle the remaining warm sauce over the pudding and serve immediately.

Recipe Courtesy of Epicurious.com.

Print Friendly, PDF & Email

Leave a Comment

The Dickinsonian strives to provide a forum for lively and respectful discussion among members of the Dickinson College community. We reserve the right to remove any comments that we do not adhere to our community standards.

If you want a picture to show with your comment, go get a gravatar.




*

Navigate Right
Navigate Left
  • Batter Up: Sticky Toffee Pudding

    Life & Style

    Red Devil of the Week: Julia Snyder ’20

  • Batter Up: Sticky Toffee Pudding

    Life & Style

    Club Spotlight: Stitch It Up

  • Life & Style

    How to Survive Your First Semester as a Dickinsonian

  • Batter Up: Sticky Toffee Pudding

    Life & Style

    Food for Thought: Stuffed Bell Peppers

  • Batter Up: Sticky Toffee Pudding

    Life & Style

    Dream Dorm: Rachel Prince ’21 & Dalit Kluger ’21

  • Batter Up: Sticky Toffee Pudding

    Life & Style

    Listen Up: Sheck Wes

  • Life & Style

    Professor Spotlight: David Jackson

  • Batter Up: Sticky Toffee Pudding

    Life & Style

    Crafting Corner: Wall (He)art

  • Batter Up: Sticky Toffee Pudding

    Life & Style

    Club Spotlight: Pep Band

  • Batter Up: Sticky Toffee Pudding

    Life & Style

    Caf Review: Meatball Sub

The student news site of Dickinson College.
Batter Up: Sticky Toffee Pudding