Tag Archives: dessert

Sticky Toffee Pudding

Sticky toffee pudding

Recipe credit: Smitten Kitchen

flickr photo by ted_major shared under a Creative Commons (BY-SA) license

Cake ingredients

  • 6 ounces pitted dates
  • 118 cups boiling water
  • 34 tsp baking soda
  • 4 TBS (12 stick) butter, melted
  • 6 TBS granulated sugar
  • 1 TBS dark brown sugar
  • 1 large egg
  • 18 tsp salt
  • 12 plus 13 cup flour

Sauce ingredients

  • 4 TBS (12 stick) butter, melted
  • 12 cup whipping cream
  • 12 cup plus 1 TBS dark brown sugar
  • 1 tsp vanilla extract


The cake:

Chop the dates, put them in a heat-proof bowl or 4-cup pyrex measuring cup, and pour boiling water over them. Mix in the baking powder and let stand half an hour. Preheat oven to 350F.

Puree the date mixture. In the bowl or measuring cup, mix melted butter, sugars, and salt. Whisk in egg, then add flour, stirring until mixed. Mix in date puree. Pour into a prepared 8 x 8 pan (butter and use parchment paper to line the bottom, or just spray with baking non-stick spray). Bake for 30—35 minutes, until a toothpick inserted into the center comes out clean. Let cool.

The sauce:

Combine butter, cream, sugar and vanilla in a large saucepan (3 quarts) over medium heat and bring to a simmer. Whisk for about 10 minutes, until the mixture thickens slightly.


Cut into squares, drizzle with sauce, and top with whipped cream or custard sauce.

Pots de Crème au Chocolat

flickr photo shared by ted_major under a Creative Commons ( BY-SA ) license
Which is to say, chocolate pudding. This is based on a recipe from Craig Claiborne’s New York Times Cookbook. We’ve made both of his pots de crème recipes, and frankly he was phoning it in on both of them—it’s obvious that neither of these recipes was tested. The cooking time was way off (15 minutes? try 45), and this particular recipe needed twice the chocolate it called for (though to be fair, how many recipes would really suffer from a doubling of the chocolate?).

  • 2 cups heavy cream
  • 8 oz sweet chocolate (I used Ghirardelli’s milk chocolate chips)
  • 3 egg yolks
  • 2 tsp vanilla extract

Preheat oven to 325F. Heat the cream in a double boiler. When it is just scalded, stir in the chocolate chips until melted and blended. Beat the egg yolks in a separate bowl. When the chocolate mixture is melted and smoothly blended, slowly add to the egg yolks a bit at a time, stirring well so the eggs don’t scramble. pour into 6 ramekins and cover each with foil. Bake in a water bath for 45 minutes or until set. Chill and serve with whipped cream.