A long, long time ago . . . there was a contest for a new flavor of Haagen Dazs ice cream. Jenn watched the show and bought the four finalist flavors so she could vote for the best. This was the first time she ever heard of sticky toffee pudding, a traditional Scottish dessert. After she and Lars were married, she remembered how good that ice cream was and went on a search for a recipe for this treat. Since then, it has become the traditional Christmas dessert in our home. In February 2020, Lars and Jenn were fortunate enough to travel to Scotland to sample whisky and sticky toffee puddings, and see some amazing sites too.
Pudding:
Cream until white and fluffy:
125 ml butter
450 ml confectioners’ sugar
Beat in:
2 eggs
Fold in:
675 ml flour
In a separate bowl:
450 ml boiling water
250 g finely chopped dates
5 ml baking soda
Pour boiling water over dates and soda.
When water is absorbed, add to cream mixture.
Bake in 22 x 32 cm pan in 175 oven for 40 minutes.
Sauce:
Bring to boil:
225 ml butter
625 ml brown sugar
450 ml whipping cream
Poke holes in top of cake/pudding. Pour half of mixture over top allowing sauce to soak into cake.
Keep remaining sauce hot and spoon onto still warm pieces of cake.
Serve with side of vanilla ice cream.