Say what you will about British food, but the Brits know their sweets. Sticky toffee pudding (which is really more like a cake than a pudding) is one of their most famous. Here’s a coffee-infused version by Tucker Shaw.
Ingredients
PUDDING
1 1/2 cups pitted dates, chopped
1/4 cup Irish whiskey (optional)
1 cup fresh-brewed coffee
1/2 cup water
1/2 teaspoon baking soda
1 stick butter
1/4 cup sugar
1/2 cup brown sugar
2 eggs
2 cups all-purpose flour
CARAMEL SAUCE
1 cup dark brown sugar
3/4 cup heavy cream
2 tablespoons butter
1 teaspoon coffee grounds
Directions
Soak dates in whiskey in small bowl for 30 minutes.
Preheat oven to 375. Lightly butter and flour an 8 by 8 baking dish.
In a small saucepan over medium heat, combine dates, coffee and water and simmer for 5 minutes. Remove from heat and stir in baking soda. It will foam. Set aside.
Cream butter and sugars for several minutes until light and fluffy. Beat in eggs, one at a time.
Add 1/3 of the flour, then half the dates (including the liquid), then 1/3 of the flour, then the rest of the dates, then the rest of the flour, combining after each addition. Scrape batter into baking dish and bake for 30 minutes.
While pudding is baking, stir together all ingredients for caramel sauce in small saucepan over medium-low heat until melted.
While pudding is still hot, drizzle half the caramel sauce over it. Serve pudding warm with heavy cream and the rest of the sauce.
