Sticky Toffee Pudding aka STP

I am not the least bit British but since Canada is a Commonwealth country we tend to embrace many UK customs. That being said, very few people I have come in contact with have even heard of Sticky Toffee Pudding, let alone tried it.  A true English pudding is cake with sauce, not even close to the North American idea of the brand name box of sugar, corn starch and chemicals, to which milk is added.  

Sticky Toffee Pudding, STP for short in our home, is highly addictive so be warned. Some call it comfort food, others choose the nickname, "Crack in a Pan".  It is definitely a special occasion dessert, but I am sure one can find reasons to make any day a special occasion. 

If you are British, make a cup of the finest tea--if you are Nordic brew your favourite Paulig or Gevalia blend to accompany the dessert and take time to enjoy an extra long fika. So, if you want to buy Paulig coffee online visit FinnGoods where you will find their selection.

The recipe for Sticky Toffee Pudding is a bit involved but totally worth the time.  Usually, I freeze the cake and make the sauce on the day it is served. Oh yes, and speaking of serving, add a scoop of your best quality vanilla ice cream or Dairy Queen soft serve ice cream for the ultimate dessert.

Sticky Toffee Pudding

3/4 cup finely chopped pitted dates

1 tablespoon flour

1 tablespoon baking soda

1 1/4 cup boiling water

1 teaspoon vanilla

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup soft butter

3/4 cup white sugar

1 egg

Toss dates with 1 tablespoon flour in a small bowl.  Sprinkle soda over dates. Boil water, add vanilla and pour over dates.  Allow to cool completely.

Heat oven to 350°.  Grease and lightly flour an 8x8 inch cake pan.

Sift the flour, baking powder, cinnamon and salt.  Set aside.

Beat butter and sugar in a large bowl until light and fluffy.  Beat in the egg.

Add a little of the flour mixture and beat for 1 minute. Beat in remaining flour mixture. Add cooled dates to batter, beating until well blended.  Pour batter into prepared pan.

Bake until well browned on top, about 35-40 minutes.  Remove from oven to wire rack to cool.   Serve warm with toffee sauce.

Toffee Sauce

1/4 cup unsalted butter

1/4 cup salted butter

1/3 cup dark brown sugar

1/3 cup white sugar

Heat butter, sugars and the heavy cream in a glass measuring cup in microwave or in a pot on the stove.  Simmer until thickened, about 10-15 minutes.

When ready to serve, pour warm sauce over individual cake slices or pour over warm cake and set under broiler until just bubbling.  Serve with vanilla ice cream.

Succumbing to the Rye

After an image on a rye malt bag caught my eye, I had to satisfy my curiosity and  bake a batch of rye buns, because Finnish rye bread is my favourite.  To say they were delicious is a huge understatement!  I now make them almost every week and always have some on hand in the freezer so I may consume one every day.  Marmalade goes well to make an extra special treat.  Is this an addiction?  I'm not sure, but since the buns have such a high nutritional value, I won't worry about it.  

The recipe for Mallasleipäset or Rye Malt Buns can be found on the package back of Tuoppi Kaljamallas, which I purchased from FinnGoods.com.  It's not a difficult yeast dough and the whole process can be completed in about 2 hours.