This has become our favorite winter dessert this year. I bake it in a square metal pan, grease it well, and put home-canned pear halves on the bottom before I add the batter, and then serve it with unsweetened whipped cream and chopped candied ginger on top. We had a version with the pears, sort of like a pineapple upside down cake, when we were living in the West Indies about 10 years and it was one of the best desserts I’ve ever eaten. Here’s another version with pears, though these are fresh and unpeeled. I would imagine apples (peeled) would be good, too.
The version below is from the Hunter’s Head Tavern, an “authentic English pub” in Upperville, Virginia via Bon Appétit magazine. Nigella Lawson has a very good version as well, but it calls for self-raising flour, which is hard to come by in this part of the world. It goes without saying that Farm School is Team Nigella.
Sticky Toffee Pudding (from the Bon Appétit website)
1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for greasing the pan
1-1/2 cups flour, plus more for flouring pan
1-1/2 cups (6 oz) chopped pitted dates (I cut off thin slices with a serrated bread knife)
1 tsp baking soda
1 tsp baking powder
pinch of salt (omit if you use salted butter)
3/4 cup sugar (the original recipe calls for 1 cup, we prefer it less sweet)
1 tsp vanilla extract
2 large eggs
1-1/4 cups (packed) light brown sugar
1/2 cup heavy cream
1/4 cup (1/2 stick) butter
1 tsp brandy (optional)
1/2 tsp vanilla extract
Whipped cream or vanilla ice cream
Preheat oven to 350 °. Butter and flour pan. The online recipe calls for a Bundt pan, and the last time we used a Nordic Ware sunflower pan, which worked well.
Bring dates and 1-1/4 cups water to a boil in a medium heavy saucepan with tall sides (the tall sides are important because in the next step, the date mixture will foam UP). Cook the dates until they are sludgy, and use a potato masher if necessary (if you didn’t chop/grate them finely enough).
Remove pan from heat and whisk in baking soda (mixture will become foamy). Set aside; let cool.
Whisk together 1-1/2 cups flour, baking powder, and salt (if using) in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining egg, flour mixture, and date mixture. Pour batter into prepared pan.
Bake until a tester inserted into center of cake comes out almost clean, 40 minutes or so (start checking at about 30 minutes). Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. Cover and let stand at room temperature.
Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. Can be made up to 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
Cut cake into wedges. Serve with sauce and whipped cream, and garnish with chopped candied ginger if you like.