By Adel Aispuro/Amy Robinson
We have been busy little bees down at Writing Pad. February might be the shortest month of the year, but we aren’t wasting one minute of it. This month is stuffed so full of classes that there is a workshop for every taste. As the head chef for Writing Pad, Adel’s gourmet tasting plates like profiteroles with liquid love (caramel and hot fudge) will tempt you to stick to your writing habit:
Don’t miss one delicious moment. Sign up by calling 323-333-2954 or emailing firstname.lastname@example.org. Hurry up before the classes are full and the goodies are all eaten!
Adel has been gracious in sharing some of her recipe faves with us. February is all about being sweet and getting warm, with that in mind Adel selected a cake so fragrant and moist that you’ll definitely want to share. Here is Adel’s Sticky Toffee Pudding. Thanks, Adel!
Adel says: “Sticky toffee pudding is one of my favorite wintertime treats. How can anyone not like a moist cake (the name “pudding” is actually the British term for dessert) studded with plump dates and dripping with caramelly toffee sauce? I serve this warm from the oven with unsweetened, softly whipped cream or good quality vanilla ice cream.”
Sticky Toffee Pudding (makes 18″ round or square)
1 3/4 cups packed pitted dates
2 cups water
1 1/2 teaspoons baking soda
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
Preheat oven to 375°F. and butter and flour an 8-inch square baking pan. Simmer dates in the 2 cups of water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. Cool for at least 20 minutes. Sift together flour, baking powder, and salt. On a mixer or with electric beaters, beat butter and sugar together until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until combined. Pour batter into baking pan and bake in middle of oven until a tester comes out clean, 30 to 40 minutes.
Melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Serve warm.