YUP, you guessed it! I am traveling out of town AGAIN!
My first reaction right now, YAY!!!! I truly am so so excited to have Maureen from OrgasmicChef guest blog. Maureen does not only have a beautiful blog, with unique treats like a her floating island, or her Bulgarian Pitka Bread. She is one of the kindest food bloggers, and truly so supportive! I pretty much adore her, and I know you will too!
When I read this recipe, I looked at hubby and said, “we have to make this when I get back!” I love learning about food, and recipes from other countries. Which is why I adore being a food blogger! I hope you enjoy Maureen’s beautiful recipe as much as I did!
Hello everyone, I’m so pleased to have been asked to guest post for Terra and it really means a lot to me. I got to know Terra over the past year or so and I’ve even interviewed her on my site at Orgasmic Chef. She’s a terrific friend and one I’ve learned a lot from. Her lemon curd is legendary in our neighborhood. Friends bring me lemons and look at me longingly hoping I’ll say, “I’ll make Terra’s lemon curd with these then?”
For those of you who don’t know me, I moved to Australia in 1995 from Florida after meeting the most wonderful man on the internet. I didn’t say web because it didn’t exist in Orlando when John and I met. This was back when my grown children said, “What?? You can’t go to Australia to meet a man you’ve met on the internet – he’s probably an axe murderer!”
I went anyway because I didn’t want to die having missed out on meeting the nicest man I’d come across. I was pretty sure he wasn’t perfect but I just had to know. He WAS perfect so I kept him. It took a few years to decide to live on the same continent but I’m very happy in the land down under. I still get a bit homesick and when that happens I cook something decadently American like pulled pork bbq or apple pie.
This story was shared because one of the desserts I had on my first trip to Sydney was sticky date pudding. As an American I thought I was getting a vanilla-y pudding with dates in it and I wasn’t sure why it would be sticky. Imagine my surprise when it looked like this! I was in heaven.
After moving here I learned to make it and it’s one of the desserts most requested at my dinner table. Several years ago my son and his family came to Australia to visit and I said, “Hey Al, want sticky date pudding for dessert?”
“uh, no thanks, Mom.”
“Do you know what it is?”
So I left it and plated one up for him anyway. He ate his, finished off his wife’s and wanted to know if there were any left in the kitchen. It’s that good.
It’s also really easy to make. The date cake is foolproof. If you undercook it, it’s gooey in the middle and if you overcook it, you’ve got the sauce to moisten it. Win-win.
If you’ve got a big dinner coming up, this is a great dessert because you make make the cake a day ahead and it’s still going to be perfect. I’ve done that often. When my guests come to visit, I want to spend my time with them and not slaving in the kitchen.
I do recommend serving this dessert with whipped cream, ice cream or fruit or better yet, all three. The cream and ice cream cut the sweetness of the buttery toffee sauce.
The sauce is just 3 ingredients and it’s ready in just a few minutes. Make the cake ahead of time and just before serving dessert, make the sauce. It’s not a dessert you’d want to serve every week but it’s perfect for a special occasion.
You can make this even easier by making one cake and cutting slices and then pouring the sauce over the top.
Sticky toffee pudding is a dessert developed in England and is a date cake with buttery toffee sauce poured over the top.
15 minsPrep Time
46 minsCook Time
Preheat oven to 180C (350F).
Lightly grease eight (1/2 cup capacity) muffin cups
Place dates and water in a saucepan and bring to the boil over a high heat.
Remove from the heat.
Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.
Beat butter and sugar in a bowl using a hand beater, gradually add eggs one at a time, beat until light and fluffy.
Add date mixture, stir to combine. Carefully fold through sifted flour, divide mixture evenly between the eight muffin cups -- fill eachl 2/3 full.
Place muffin tray in a baking pan, carefully pour boiling water in pan until it comes up 1/3 of the side of the tray.
Bake in oven for 40 minutes or until golden and skewer comes out clean.
For the butterscotch sauce, combine butter, sugar in a small sauce pan or skillet over low heat until sugar dissolves and butter is melted.
Add the cream and vanilla and bring the sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly.
If it's too thick, add more cream.
To serve, invert the hot cake onto a serving plate, top with butterscotch sauce and serve with ice cream or whipped cream (or both)
OH MY WORD…..OR Holy Cats!!! You choose the proper words that fit, whatever you choose will work perfectly. Seriously, I love this recipe! Thank you so much sweet Maureen, you are wonderful!
Have you had Sticky Date Pudding?