The best thing about living in Salt Lake City’s Avenues is wonderful neighbors. During a discussion of comfort food, my friend Connie told me she was making Sticky Toffee Pudding at her daughter’s request.
Not only did she make it, she brought me a generous taste and gave me the recipe. This isn’t like anything I’ve tried before, and it’s delicious.
Sticky Toffee Pudding
- 1 cup Guinness (or other stout beer)
- 1-teaspoon baking soda
- Six large (6 ounces) pitted dates
- 6 tablespoons unsalted butter
- 1 cup plus 2 tablespoons sugar
- 1½-teaspoons vanilla extract
- Three large eggs – room temperature – beaten
- 2 cups flour
- 1-teaspoon baking powder
- ¼-teaspoon salt
- 1-teaspoon cinnamon
- ½-teaspoon nutmeg
Preheat oven to 350 degrees. If using glass or dark pan, bake at 300 degrees. Grease the bottom of a 9X13” pan and line with parchment paper. Line a baking sheet with plastic wrap and coat with non-stick cooking spray and set aside.
In a small saucepan, bring stout to a boil. Remove from heat and add baking soda. It will fizz. Pour mixture over dates and allow to cool to room temperature.
Put dates and a little of the stout mixture into food processor and process to a paste. Gradually add remainder of stout mixture. Put in bowl and cover.
Using electric stand mixer fitted with whisk, beat butter, sugar and vanilla on medium speed until fluffy. Add eggs to butter mixture in three additions, scraping sides of the bowl with each addition.
Mix dry ingredients. Add one third to butter mixture, mixing at low speed until just incorporated. Add half of the date mixture and mix until just incorporated. Add the second third of the flour, mix, then the date mixture, mix, then the rest of the flour. Mix until batter is uniform color with no streaks.
Bake 15 minutes, rotate pan, bake 10-15 more minutes. A toothpick should come out clean and cake springs back when pressed lightly in the center. Cool on a wire rack for ten minutes; loosen cake from edges of pan and remove upside-down on prepared baking sheet. Return to upright position on cutting board. Serve warm with Butterscotch Toffee Sauce – make this while the cake is in the oven. It will be the next recipe posted.
Connie got this recipe from Rose Levy Beranbaum of Rose’s Heavenly Cakes.
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