My Story in Photos- Sticky Toffee Pudding

Sticky Toffee Pudding (from the "Sticky, Chewy, Messy, Gooey" cookbook by Jill O'Connorr)



This week i heart faces is shooting away from the face and into the kitchen! Wow, I never realized how hard cooking tutorials are! I have a new found respect for my favorite cooking blogs. It is really difficult to shoot while cooking/baking, but also just trying to make everything look appealing! It was a lot of fun and I would love to try again with a prettier recipe. Today I made Sticky Toffee Pudding for Easter dessert, so I figured I would just enter this! The recipe comes from a fabulously fun and indulgent dessert cookbook, "Sticky, Chewy, Messy Gooey" by Jill O'Connor. The recipe is absolutely, out of this world, so please try it and tell me what you think!!!




1. Lightly butter a standard 12-cup muffin tin (or 6-cup as I do here) with nonstick cooking spray.

2. Preheat over to 350 (rack positioned in middle).

3. Chop 2 cups pitted dates & combine in heavy saucepan with 1 1/2 cups of water. Bring to gentle boil. Reduce the heat and simmer uncovered until the dates have softened and the water is absorbed. Remove from the heat and stir in 1 teaspoon baking soda. Let stand 20 minutes.





4. Sift 2 cups flour, 1/2 teaspoon salt and 1 teaspoon baking powder into a bowl. Set aside.



5. In another bowl, beat together 3/4 cups of butter (1 1/2 sticks) and 1 1/2 cups firmly packed light brown sugar until light and fluffy. Beat in 3 large eggs, one at time, beating well after each addition, and then beat in 1 teaspoon vanilla.




6. Stir the dates and any soaking liquid into the batter. Gently fold in flour mixture until just combined.




7. Fill the muffin cups 2/3 full. Bake 22-28 minutes or until toothpick inserted in center comes out clean.



8. To make toffee sauce: Combine 2 sticks of butter and 3 cups dark brown sugar in saucepan over medium heat. Cook until sugar and butter melt together.



9. Add 2 cups heavy cream, 1 tsp vanilla, and 1/4 tsp salt. Increase heat to high and boil. Reduce the heat and simmer, stirring frequently, until sauce thickens (6-8 minutes).




10. Remove the cakes from the oven and poke the top a few times with a toothpick. Drizzle 1 tablespoon warm toffee sauce over each cake and allow it to sink in completely.

11. To serve, spoon a little sauce on each dessert plate and place cake in the sauce. Spoon more warm sauce over the top of the cake and serve immediately, with a big scoop of vanilla ice cream!






Check out some more delicious recipes at i heart faces!