Read by Michael Flamel

When Gail and I first visited the charming Irish countryside, we were captivated not just by the rolling green hills but by the warmth of the people and their undeniable passion for food. In a tiny pub, we discovered sticky toffee pudding—a dessert so rich and indulgent that it felt like a sweet embrace after a brisk walk along the rugged coastline.

This classic Irish dessert, believed to have originated in the UK and adopted by Irish pubs and homes alike, is the ultimate comfort food. With its moist sponge cake made of dates, drenched in a buttery toffee sauce, and served with whipped cream or custard, it’s a treat that bridges simplicity and luxury. Inspired by our visit, we’ve given it a garden-to-table twist by adding a hint of fresh mint to balance the sweetness.

Recipe for Sticky Toffee Pudding with a Minty Twist

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Indulge in the rich, comforting flavors of this Sticky Toffee Pudding with a Minty Twist. Soft, moist pudding made with dates is drenched in a decadent toffee sauce and infused with a hint of mint for a refreshing contrast. Topped with whipped cream or ice cream, this dessert is the perfect blend of sweetness and freshness.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: Serves 6-8 1x
• Category: Bakery

Ingredients

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• For the pudding
  • 1 cup pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
• For the toffee sauce
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
• Optional garnish
  • Fresh mint leaves, finely chopped
  • Whipped cream or vanilla ice cream

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Instructions

1. Prepare the dates: Combine the chopped dates and boiling water in a bowl. Stir in the baking soda and let sit for 10 minutes. Blend until smooth or leave slightly chunky for texture.
2. Make the batter: Preheat the oven to 350°F (175°C). In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla. Fold in the flour mixture and the date mixture until combined.
3. Bake: Pour the batter into a greased 9-inch baking dish or individual ramekins. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Prepare the sauce: In a saucepan, combine the brown sugar, butter, and heavy cream. Heat over medium heat, stirring, until the sugar dissolves and the sauce thickens. Remove from heat and stir in the vanilla extract.
5. Assemble: Poke small holes in the pudding with a skewer and pour half of the warm toffee sauce over it. Let it soak for 10 minutes.
6. Serve: Cut into squares or unmold ramekins. Drizzle with additional toffee sauce and garnish with whipped cream or ice cream and a sprinkle of chopped mint.

Notes

Serving Suggestions

Pair this dessert with a strong Irish coffee or a rich glass of Baileys Irish Cream. For a fresh contrast, serve with a side of mixed berries.

Sticky toffee pudding is a dessert that invites everyone to linger at the table, savoring the sweet moments of life. ❖