Sticky Toffee Pudding
The holiday season is all about food. Well, really there is a lot more to it, but food is an important part of the season. It’s a wonderful time of the year. For me food brings a thousand memories. Just the smell or taste or texture can bring back a moment so vivid I think I am there. I think that is one reason we love the holiday season. Traditions that bring back memories and connect the family dots. From those living to those who have gone and those yet to come, we share things that are important and in the process we keep the dots connected and family ties strong.
Family includes treasured friends that have brought joy into our lives. We have so many connections and so many are connected through food and the treasured traditions of the holiday season. Whether it be Christmas or Hanukkah, food is an important part of the season.
Sticky toffee pudding always brings sweet holiday memories for me. My dear friend Edna Gram taught me this recipes. She was from Scottland, hard to understand, but an amazing cook. She shared this recipe with our crew at a Christmas party, and we all fell in love with it. It has become a tradition in our home. I see and hear Edna and her sweetness, and it brings back memories of all my employees and so many others that I have shared this recipe with over the years.
Food is an amazing tool to bring the world together in Joy over the foods we eat. Happy holidays! I hope you find joy in the foods you share as part of your holiday traditions.
Chef Brad
Sticky Toffee Pudding
In loving Memory of my dear friend Edna. She taught us this wonderful recipe. It is a holiday Tradition in Scotland, Edna’s birthplace, and now has become our holiday Tradition as well. Everytime we make it we think of Edna and the joy she brought into our lives.
- 1/2 a cube of butter
- 3/4 cup of sugar
- 1 1/4 cup Chef Brad’s Wonder Flour Blend or clean white flour
- 6 oz or about 10 dates (chopped)
- 2 eggs
- ½ teaspoon vanilla extract
- 1 level teaspoon baking soda
- 1 cup of water
- Bring water to boil, then add baking soda and chopped dates. Turn it off and let sit for 5 minutes or until mushy
- Meanwhile cream sugar and butter
- Beat in eggs with a little of the flour, fold in the rest of the flour, add vanilla extract
- Tip in the date mixture, and combine. This is a very sloppy mixture
- Put in a large rectangular dish and bake for 45 minutes at 350° F.
- When slightly cool cut into portions
- Pour sauce over the top, but save some to pour over each slice. Can be frozen in portions
- Enjoy!
SAUCE
- 1 cup packed brown sugar
- 1 cup heavy cream
- 1 stick butter
- Heat till thick without boiling.