Sticky Wicket Pud

       I'm in a bit of a sticky wicket with my Sticky Toffee Pudding.  Will some people be alright with my little twist to the classic?  Well, if not, it is easily left to the more adventurous.


Armed with my son's home brew and this recipe for Stout Caramel....

       I dared to layer two different caramels and mine is a bundt style cake instead of steamed.....How is that for taking the mick?

Here is your free Wiki description of the origins of Sticky Toffee Pudding:

Origins

Francis Coulson developed and served sticky toffee pudding at his Sharrow Bay Country House Hotel in the Lake District in the 1970s. Food critic Simon Hopkinson claimed that Coulson told him he got the recipe from a Patricia Martin of Claughton in Lancashire. Martin had published the recipe in a compilation that later became The Good Food Guide Dinner Party Book, and first served the dish at her country hotel. Coulson's recipe only differs from Martin's in the sauce. Her son later told Hopkinson that she had originally got the recipe from two Canadian air force officers who had lodged at her hotel during the Second World War. According to Hopkinson, this Canadian origin makes sense, as the pudding uses a batter more akin to that of an American muffin, rather than an English sponge.

I bottled the stout sauce because a little goes a long way.

For the Cake:

Preheat oven to 350°F.  Butter and flour a Bundt pan.

1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups sifted all-purpose flour plus more for pan
1 1/2 cups chopped pitted dates (about 6 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs


Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda. Set aside.

Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.

Bake 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack.


Sauce:

1 1/4 cups  brown sugar
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract

Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat and add vanilla.

It just needs some ice cream, custard, or a dollop of whipped cream.

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