Annie's Chamorro Kitchen

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Sticky toffee pudding is a deliciously decadent dessert.  This is really more of a cake than what you’re probably envisioning as a creamy pudding.

“Pudding” has origins as an English food, with “pudding” referring to either sweet or savory dishes that are steamed or boiled.  Sticky Toffee Pudding is neither steamed nor boiled, however, but rather it is baked in a water bath.

Don’t let the water bath baking deter you from making this wonderful dessert.  As incredible as it tastes, it is also incredibly easy to make (you can find my complete recipe at the bottom of this post).

Chances are you have most of the ingredients on hand already — flour, eggs, brown sugar, butter, baking soda, salt, eggs, and vanilla extract.  The only ingredient you most likely need to purchase are whole pitted dates.

You don’t need to buy exotic, expensive dates for this recipe.  The most common type of dates you see in most grocery stores are from California.  This is the type of dates I use.  You can use dried dates for this recipe, but if you can find them, use moist, undried dates.  A 10-ounce bag of dates is the perfect amount for this recipe (or about 1 1/2 cups of chopped dates).

If dried dates are all you can find, don’t worry, you can still use those.  To rehydrate them, place the dried dates in a bowl and cover it completely with boiling water.  Let the dates sit in the hot water for 15-20 minutes until they plump up; drain the water once rehydrated.  For added flavor, cover the dried dates with rum or your favorite liquor (brandy is good too) instead of boiling water.  Heat the liquor for about 90 seconds in the microwave then pour the hot liquid over the dried dates.

Chop the dates into small pieces.  You don’t have to cut them too small; I actually like the little bit of chewiness in the cake that you get with larger pieces.

Place the chopped dates into a small pot, along with a bit of water and baking soda.  If you soaked dried dates in some type of liquor, save a half cup of the soaking liquid and discard the rest; place the soaking liquid/liquor into the pot instead of water (see my recipe below).

Bring the mixture to a boil over medium high heat.  Turn the heat off once the mixture begins to boil. Leave the dates in the pot to cool. If using dried dates, this step also helps to fully rehydrate them.

While the dates cool, prepare the cake batter.  First off, preheat your oven to 350 degrees. Next, cream butter and brown sugar in a medium sized mixing bowl. You can use a hand-held mixer to do this.

Add a couple of large eggs and a some vanilla extract to the bowl.

Mix until creamy.

Set aside the mixer now.  You don’t want to overmix this batter.  The rest of the mixing will be done using a large mixing spoon or spatula.

Add the cooled dates to the bowl (add all the liquid in the pot as well).

Stir gently, just until the dates are mixed into the batter.  The batter will be very thin at this point.

Place the flour and salt in a small bowl.  Use a whisk to mix the flour and salt together then add the mixture to the batter.  Fold the flour into the batter; stop once you incorporate the dry mixture with the wet.  Don’t overmix.

Spread the batter into a small baking dish (I use a 2-quart, 11×7″ rectangular baking pan).

Now this is important — place the cake pan in a water bath.

To create a water bath, place the cake pan into a large roasting pan.  Fill the roasting pan with hot water until it comes half-way up the side of the cake pan.

If you don’t have a large pan to create a water bath, don’t worry.  Instead, place another baking pan half-full of hot water beneath the cake as it bakes.  The purpose of the water bath is to create moisture in the oven as well as to create a milder heat source than the direct heat of the oven so that the “pudding” can cook without cracking on top.

Bake in a 350-degree oven for one hour.  Because not all ovens are alike, your oven may cook faster or slower than others.  To determine if the cake is done, press the middle of the cake with your fingers (be careful — you’re only pressing the cake really quick so you shouldn’t burn yourself, but be careful nonetheless).  The cake should feel firm when you press it.  Additionally, the top of the cake should be a rich brown color.

Leave the cake in the water bath to cool.

Prepare the sticky toffee sauce while the cake cools.

In a small sauce pan, melt some butter.  Add brown sugar and vanilla extract to the melted butter.

Bring the mixture to a boil over medium heat, cooking until the sugar is completely melted.

Stir in the heavy cream.

Reduce the heat to low; simmer the sauce for a couple of minutes to thicken it slightly.  Remove the sauce from the heat. The sauce will continue to thicken as it cools.

Use a skewer or chopstick to poke holes all over the top of the cake (it’s okay if the cake is still warm at this point).

Pour about 3/4 to 1 cup of the warm, sticky toffee sauce over the top of the cake, filling all of the holes.

Set the sauce-covered cake aside to cool completely.

Place any remaining toffee sauce in a small bowl to drizzle over the cake when serving.

Serve with a dollop of whipped cream or and more sticky toffee sauce drizzled all over. ENJOY!

A scoop of vanilla ice cream is delicious with this too!

Mmmm mmmm good!

Sticky Toffee Pudding

 

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A rich and decadent cake made with dates and topped with a sweet and flavorful toffee sauce.

Author: Annie @ Annie's Chamorro Kitchen

Recipe type: Dessert

Ingredients

Dates:

• 10 ounces dates, chopped
• ½ cup water
• 1 teaspoon baking soda

Batter:

• 1 stick butter, softened
• 1 cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon salt

Toffee Sauce:

• 1 stick butter
• 1 cup dark brown sugar
• 1 teaspoon vanilla extract
• ½ cup heavy whipping cream

Instructions

Prepare the dates.

1. Place the chopped dates in a small sauce pan, along with the water and baking soda.
2. Bring the mixture to a boil then remove from the heat. Set aside.

Mix the batter.

1. Cream the butter and sugar. Add the eggs and vanilla extract; mix until creamy.
2. Fold in the prepared dates, including any liquid in the pot.
3. In a separate bowl, whisk together the flour and salt. Add to the butter-date mixture. Fold the flour mixture into the batter; mix just until the dry ingredients are incorporated. Do not overmix.

Bake the cake.

1. Pour the batter into a 2-quart, 11x7" baking pan.
2. Place the pan into a large roasting pan. Add hot water to the roasting pan to create a water wath. The water should come halfway up the side of the cake pan.
3. Bake in an oven preheated to 350 degrees for one hour.

Make the toffee sauce.

1. Place the butter in a small sauce pan over medium high heat. Cook until the butter melts.
2. Add the brown sugar and vanilla to the pan. Cook until the sugar melts.
3. Stir in the heavy cream; reduce the heat to low and simmer for a couple of minutes to thicken the sauce slightly. Remove from the heat.

Finish the cake.

1. Poke holes all over the top of the cooled cake.
2. Pour ¾ to 1 cup of warm toffee sauce over the top of the cake. Set aside to cool completely.
3. Place any remaining sauce in a small bowl.

Serve with a dollop of whipped cream or ice cream; drizzle more toffee sauce over the top. ENJOY!

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Fall is probably my favorite season because of all of the yummy fall fruits that abound this time of year.  Apples are in full season right now, and rather than wonder what to make with them, how about you bake my friend, Vikki’s Caramel Apple Cake?

This cake is incredibly moist, and the thick batter suspends chunks of sweet apple so that they don’t sink to the bottom of the cake during baking.  You get a taste of sweet apple and cinnamony (my new word) goodness in every bite.

My husband took some cake to work and shared it with his boss, who said this was the best apple cake he’s ever had. (Thanks, Vikki!) 🙂

This cake is screaming your name…wait, it’s screaming MY name.  I need to make another one.  My family devoured the one I made the other night.  It’s that good.

Let’s get to it.

Whisk the oil and sugar together in a large mixing bowl.

Whisk the eggs into the sugar-oil mixture.

Add the vanilla extract, apple pie spice, salt and baking powder; whisk to combine.

Add the flour to the bowl.  This batter is very thick.  Use a spatula to fold in the flour.

See how thick the batter is?  My spatula is standing straight up in the batter.

Fold in the chopped apples.  You can’t tell from the photo, but I cut the apples very small and relatively thin to ensure they cook through during baking, but not too small that they turn to mush.  I used Honeycrisp Apples in this recipe, which I recommend you use as well.  They are sweet, crisp apples that hold up to baking.  The apples were still somewhat firm after baking, but cooked through (not over cooked at all).

Pour the batter into a greased baking pan.  Bake at 350 degrees for 55 minutes or until it tests done (insert a knife or skewer into the middle; it should come out clean).

While the cake is baking, make the caramel sauce.

Place the butter, brown sugar, and milk in a small sauce pan over low heat.

Whisk occasionally, cooking until the butter and sugar melt and the sauce thickens.

Don’t make the glaze until right before the cake is done, however.  The sauce thickens as it cools, so make it just minutes before the cake is done so that it’s thin enough to drizzle.

Drizzle the caramel glaze all over the top of the cake.

This is wonderful just as you see it below, but if you want to take it over the top, add a huge dollop of whipped cream and you’ll be in caramel apple heaven! 🙂

Vikki says this cake freezes well.  All you’ll need to do is defrost the cake at room temperature then make up a fresh pot of caramel sauce to drizzle over the cake just before serving.

Cut yourself a huge slice of this sinfully delicious cake, serve and ENJOY!

Doesn’t that caramel sauce make you want to run your finger across that plate, scoop up some sauce, and lick your finger?  😉

Caramel Apple Cake

 

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Prep time

15 mins

Cook time

55 mins

Total time

1 hour 10 mins

 

A super moist cake with chunks of sweet apples and a luscious caramel glaze

Author: Annie @ Annie's Chamorro Kitchen (adapted from Vikki Z's recipe)

Recipe type: Dessert

Ingredients

CAKE:

• 2 cups granulated sugar
• 1½ cups vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1½ teaspoons apple pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 2 medium apples, peeled and finely chopped

CARAMEL GLAZE:

• ½ cup butter
• ½ cup packed brown sugar
• 2 teaspoons milk

Instructions

Make the Cake:

1. Mix the sugar and oil together in a large mixing bowl.
2. Add the eggs, vanilla extract, apple pie spice, salt and baking soda.
3. Fold in the flour.
4. Fold in the chopped apples.
5. Bake at 350 degrees for 55-60 minutes or until the cake tests done.

Make the Glaze:

1. Cook the glaze in a small sauce pan on the stove, just until the butter and sugar melt and the sauce thickens.
2. Pour the glaze over individual pieces or over the entire cake while it's still warm.

NOTE: I used Honey Crisp Apples (2 of them) -- I recommend them for this recipe. The apples stayed somewhat firm during the baking; they were definitely cooked through, and I liked that the apples didn't become mushy after baking.

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