STICKY TOFFEEEEEEE PUDDING ALERT

Plus, a calming mantra we can all adopt

I’ve been watching a lot of the British show “Escape to the Country” to, well, escape. If you haven’t had the pleasure, it takes couples and families ready to escape the rat race to look at charming real estate available in idyllic destinations. On the last episode I watched, a husband and wife toured homes in the mountainous, richly forested Scottish county of Perth and Kinross. After a long day of looking at properties, the kindly host Jules turned to the couple and asked “Isn’t it time for tea and cake?”

I realized at that moment that there may be few other nicer sentences. I encourage all of us to give ourselves the gift of a quiet, phone/news-free moment during the day where we have tea and cake. Or at least a mental tea and cake moment.

Is there a Latin expert out there to translate “Isn’t it time for tea and cake?”, so I can make it my motto? (Mottos sound best in Latin.)

And all this talk of cake, along with the birthday earlier this week of my Very British Husband (tm), is why I have for you today, a recipe for sticky toffee pudding*. The dish is lush and comforting, and some may wonder if it has the same sex appeal as, a hot chocolate lava cake or similar, but I challenge you not to get a little weak in the knees after a mouthful of warm, tender cake and caramel sauce.

Sticky toffee pudding makes a great last-minute dessert. The cake, with the aid of a hand or stand mixer comes together in short order, andthe sauce also requires little work.

Notes on the Making of Sticky Toffee Pudding

• If you can’t find Lyle’s golden syrup, you can substitute molasses (not black strap) or honey.

• I add dried ginger, but have also added and equal amount of grated fresh ginger, as well. If you don’t like ginger, the cake will be just as nice without it.

• This recipe makes enough for 2 to 3 people generously. But if there is only 1 or 2 of you, it keeps nicely. Just cut a slice and reheat it for 30 seconds in the microwave and warm up the sauce as well.

• I like to serve it with a scoop of ice cream, or, as odd as it sounds, cold unsweetened applesauce.

• Feel free to double the recipe.

*NB: This pudding is not a pudding at all, by American standards, but instead a cake that gets covered in toffee sauce while still warm from the oven, then topped with more sauce before serving.

Sticky Toffee Pudding

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Sticky Toffee Pudding

Serves 2 - 3 generously

What You’ll Need:

For the cake:

4 tablespoons (2 ounces) unsalted butter, softened

1/3 cup (85 grams) dark brown sugar

1 large egg

3 tablespoons Lyle’s Golden Syrup (see notes for substitutes)

8 tablespoons (4 ounces) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt (1/4 teaspoon table salt)

1/2 cups (137 ml) milk

For the sauce:

8 tablespoons (4 ounces) butter

1/2 cup packed + 1 tablespoon (125 grams) dark brown sugar

1 tablespoon golden syrup

1 1/4 cups (300 ml) heavy whipping cream

2 teaspoons vanilla extract

1 teaspoon lemon or orange zest (optional)

What You’ll Do:

1. Heat the oven to 350°F/180°C. Butter a baking dish that holds 6 cups. I use a 6 1/2 x 8 1/4 x 2 inch (16.5 x 21 x 5 cm) Pyrex dish. With a hand or stand mixer, using the whisk attachment, beat together the butter and brown sugar until the two are indistinguishable from each other, about 2 minutes.

2. Add the egg, golden syrup, flour, baking powder, baking soda and salt and mix on medium speed until creamy and uniform, scraping down the sides of the bowl at least twice. With the mixer on low speed, slowly pour in the milk and mix until smooth.

3. Pour the batter into the prepared pan and bake for 25-30 minutes until the center springs back when lightly touched with your finger. My timing here is a guideline. Depending on what size, color, or material pan you use can alter how quickly the cake bakes. Check after 20 minutes.

4. Meanwhile, make the sauce. Add all the ingredients into a medium saucepan and cook, whisking non-stop, over medium-low heat until the butter is melted and the sugar dissolved. Bring the mixture to a quiet simmer, and let the sauce cook, whisking frequently, until the sauce thickens, about 4 to 5 minutes. Remove the pan from the heat.

5. When the cake is ready, remove it from the oven and let it cool for 5 minutes; then pour HALF of the warm toffee sauce evenly over the cake. Serve the cake warm (not hot) or at room temperature, with ice cream and extra toffee sauce. This will keep for up to 5 days in the refrigerator.

I’ve chosen “It’s time for tea and cake” as my slogan. What about you? Where would you like to escape to? And please don’t say “Red, White and Blueland.”

In lieu of talking about the news, I offer you these pictures of my puppy, Norman:

This morning’s Pensive Pup Photo, in which Norman ponders the age-old question “Will I really be fulfilled after chewing this basket, or will I just be caught in a meaningless loop of destruction?”

Will you be my Valentine?

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