Quick report with few pictures, as I was out of town for the weekend and am composing this in at the last minute. (The cinnamon roll post was mostly written on Thursday.)Sticky toffee pudding is a British dessert, a cake with sauce and not an American's idea of "pudding". In Rose's version, dates soaked in stout are pureed, and that gets added to the cake batter for flavor and moisture. A toffee sauce (brown sugar and butter, mostly, with a dash of cream) is poured warm over the cake, add a dab of whipped crème fraîche and a sprinkle of toasted pecans and it's done.
I made 9 cakelets (a half recipe) baked in my 1/2 cup ramekins. That made a very nice sized dessert for me. The cake had a very nice flavor, and the tang of the crème fraîche complements the sweet toffee sauce and cake very nicely. I don't know how the kids next door ate this one, if they did at all (no report yet), but if they skipped the crème fraîche they really didn't get the optimum combination. I did feed cakelets to both my brothers, and they declared it very good. I did slightly overbake my little cakes, but with the sauce and the date paste in the cake batter dryness wasn't a problem. Still, next time (there will be a next time) I'll cut back on the cooking time a little.
i also agree that the creme fraiche is an integral past of this dessert. i love your top photo; the little cake drenched in butterscotch looks so cute on that pretty plate.
ReplyDeleteEven though I skipped the creme fraiche (completely forgot about it), I really liked the cake + sauce. Glad you liked it too. This recipe goes on my "make again" list too :o)
ReplyDeleteBeautiful cakelet!
ReplyDeleteI like how they turned out in the ramekins.
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