Sticky Toffee Pudding

It doesn't really need be Christmas to enjoy a spoonful of this sinful dense toffee pudding, although the smell might transport you to a place resembling such. So, I had made a batch of Salted Caramel a few days back. Then a friend saw the recipe and demanded that I make her a batch of Sticky Toffee Pudding. That actually made me crave the pudding myself, and I started experimenting. This is an easy version, with pantry staples. I didn't make it exactly with black treacle syrup, and wanted to use ingredients that are easily available in an Indian kitchen, especially since we are still in a semi-lockdown state. COVID has wreaked havoc almost everywhere and things that we did take for granted are no more that accessible.

Anywhoo, here is the recipe for the sticky cake pudding, and for the toffee/salted caramel sauce just click here.

Ingredients, for the pudding:

20 dates, deseeded (approx 140 gms)

3/4 cup water

1 egg

1/2 cup sugar

1 cup refined flour

1 tsp baking powder

1/4 tsp baking soda

Pinch of salt

80 gms butter

1/2 tsp cinnamon powder

Method:

In medium flame, simmer the dates till the water evaporates and the dates soften. Let it cool, and then puree it in a food processor to a thick gloop.

Sieve the flour, baking powder, baking soda and the salt. Set aside.

Cream together the butter and sugar.

Add the egg, and cream it again.

Now add the date puree to the mix, give it a good mix.

Add the dry mix, and the cinnamon powder to the wet mix. Beat well till everything is incorporated well.

Line butter/parchment paper on a baking tin and bake the pudding at 180 degrees for 30-35 minutes. This will be a slightly dense cake, and may not rise too much, and the centre might remain slightly soft, but it will be cooked. If you think it is still too jiggly in the centre, bake it for another 8 minutes at 130 degrees. Please do remember that it's actually a pudding and not a cake.

Let it cool for some time and then top it up with warm salted caramel toffee sauce. You can also invert it in a plate before that, I did.

The pudding tastes best when it is slightly warm. You can cut it horizontally and then spread a layer of the caramel sauce in the middle too. 

Suggested: Top with a scoop of vanilla sauce and get ready for foodgasm. 

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