The royal love story of William and Catherine is sealed in our memories as a fairy tale wedding, with a hitch-free ceremony, carriage ride to Buckingham palace and celebrations with family and friends. Here in Atlanta, we can celebrate the royals and all things English with dessert, namely Kate’s reported favorite, Sticky Toffee Pudding.
Don’t let the name “pudding” throw you off – it’s just the British-ism for dessert. Sticky toffee pudding is a spicy date cake topped with a luscious caramel toffee sauce. It’s usually made in a large pan, with servings scooped out and served with the sauce. This recipe makes neat individual puddings, using muffin cups, that can be plated and served with the sauce drizzled over. Look for dates in the produce section or the dried fruit section at your local Atlanta grocery store.
Sticky Toffee Puddings
Yield: 18 muffin-style puddings
2 cups (10 ounces) pitted dates
2 2/3 cup water
6 tablespoons unsalted butter, softened
1/3 cup packed dark brown sugar
1 ½ teaspoons vanilla
1 ¾ cups self-rising flour
1 ½ teaspoons baking soda
1. Combine dates and water in a 1-quart saucepan and bring to a boil. Turn off heat. Let cool to room temperature.
2. Place a rack in the middle of the oven and preheat to 400. Grease 18 muffin tins.
3. Beat butter and brown sugar in bowl with an electric mixer, until pale and fluffy. Add eggs one at a time, beating after each addition, scraping down the bowl after each egg. Stir in vanilla, then flour.
4. Add baking soda to date mixture and process in food processor. The mixture will be very wet. Add to butter mixture and stir until combined. Divide batter into muffin tins, filling ¾ full.
5. Place muffin tins on baking sheet and bake 15 to 20 minutes, using the toothpick test – a toothpick (or a bamboo skewer) inserted in center of cake comes out clean. Cool puddings in tins for a few minutes, then turn out on a wire rack. Store leftover puddings in an airtight container at room temperature.
½ cup sugar
7 tablespoons unsalted butter
6 oz. heavy cream
1. In a saucepan over medium heat, combine sugar and butter, stirring until sugar is dissolved. Gradually incorporate cream, using a whisk, until mixture is thick and creamy.
2. Serve toffee sauce over individual puddings. Refrigerate leftovers.
This recipe is adapted from the Gourmet Cookbook.