Even though today felt like spring, I know that winter is not yet half over… warm rich desserts still work this time of year. We may get a snowfall yet, but my cup is half full knowing that spring is almost here, or at least just around the corner. But, while the calendar still says winter, make a yummy mid-winter treat for your guests or family.
For a wedding between a British guy and an Indian girl last year, his request was to finish the meal with Sticky Toffee Pudding. We made a couple of changes to the traditional pudding after reading about the use of coffee for steeping the dates in BBC’s Good Food, and garnished it with gold leaf, bringing a little Bollywood to the dish (as remarked by a chef in the wedding party). For that event we topped it with a bit of whipped cream, but as shown here, a scoop of vanilla ice cream works beautifully as well.
One 9 x 13 cake ~ serves 12
1⅓ c chopped dates
1 c hot coffee (I use instant espresso when cooking)
1 t baking soda
3 oz butter (6T, 85 gr) at room temperature
¾ c brown sugar (5 oz /140 gr)
1½ c flour
1 t baking powder
½ t salt
2 large eggs at room temperature
½ c butter
1 lightly packed cup of brown sugar (about 190 gr / 6¾ oz)
¾ c cream
2 T Bourbon
Lightly grease a 9” x 13” baking dish or pan (sides should be at least 2” deep).
Using a stand mixer, cream the butter and sugar until fluffy and uniform, about 3 minutes.
Beat in the eggs, until completely incorporated.
In another bowl, whisk together the flour, baking powder, and salt.
Add in the flour, mixing until just incorporated.
Bake for 30 minutes in the center of the oven.
The cake should spring back when gently touched with your finger.
While the cake is cooking, prepare the sauce.
The cake can come out of the oven up to 2 hours before serving, and it will still be nicely warm to serve.
Do ahead: Make the cake up to 30 hours ahead, still topping with the sauce. Once cool, store covered until shortly before serving. To serve: put in a 300° oven for 10-15 minutes before serving.