Sticky Toffee Pudding

This recipe is courtesy of David Lebovitz. 

I made this last Sunday and was very pleased with the results. I just used dark brown sugar and molasses. I also left out the candied ginger. I think I might try it with next time, cause there will definitely be a next time.

For the toffee sauce

2 cups (500ml) heavy cream
1/2 cup (90g) demerara or muscovado sugar (or another dark brown sugar)
2 1/2 tablespoons golden syrup or molasses
pinch of salt

For the pudding

6 ounces (180g) pitted dates, snipped or chopped
1 cup (250ml) water
1 teaspoon baking soda
optional: 1/3 cup (40g) candied ginger, chopped
1 1/4 cups (175g) flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
4 tablespoons (55g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

1. Preheat the oven to 350F (190C) and butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish.)

2. Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.

3. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.

4. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.

5. In a small bowl, sift together the flour, baking powder, and salt.

6. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)

7. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.

8. Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

9. Remove the pudding from the oven, and let cool slightly before serving.

Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.

Note: To make the pudding in advance, bake the cake without the toffee in the bottom. Let cool, then cover until close to serving time. Poke the cake about fifteen times with a chopstick. Distribute half of the sauce over the top, as shown in the photo, cover with foil, then re-warm in a 300F (150C) oven, for 30 minutes.

Twice-Baked Chipotle Sweet Potatoes

Our electric co-op sends a magazine every month. It has, among other things, recipes. I came across this one today. It sounds really yummy, but it has goat cheese in it, so I won't be able to use it. I'm hoping that somebody else will give it a try and let me know how it turns out.

Twice-Baked Chipotle Sweet Potatoes

6 medium sweet potatoes

1 tbsp oil

8 oz goat cheese, softened

2 tbsp butter, softened

1/2 c cilantro, minced

1/2 chipotle pepper, from can

1/4 c adobo sauce from canned chipotle

1 tsp salt

1 tsp chili powder

Scrub sweet potatoes and rub skins with oil. Wrap each potato in foil. Bake at 350 for about 1 hour, or until potatoes become soft. Meanwhile, combine remaining ingredients in mixing bowl.

When potatoes are done baking, remove from foil and allow to sit until cool enough to handle, about 5 to 10 minutes.

Cut potatoes in half and scrape out most of flesh, taking care not to tear skins. Add potato to goat cheese mixture. Mix well, using potato masher or mixer. Spoon into potato skins, or, for a fancier presentation, use a pastry bag and star tip to fill skins. Return to oven until tops are browned and potatoes are warmed through, 10 to 15 minutes.