Sticky Toffee Pudding from Mahony & Sons

“Debbie had to get up and slice me a thick piece of cake before she could answer. And I do mean thick. Harry Potter volume seven thick. I could have knocked out a burglar with this piece of cake. Once I tasted it, though, it seemed just the right size.” 

― Maureen Johnson, Let It Snow

Sticky Toffee Pudding is a typical English Dessert and there are a million variations on this recipe. In England Pudding is a term used for any dessert. If you have ever watched Nigella Lawson's shows she frequently says she likes a meal to have a starter, a main and a pudding. This is a rich, dense cake made with dates. It is served warm and has lots of hot toffee poured over it. You can also serve it with whipped cream or ice cream. It's over the top!

My friend Shelley begged the chef at Mahony & Sons in Vancouver to give her their recipe for Sticky Toffee Pudding. The chef came out of the kitchen and gave her this recipe handwritten on a sheet of paper. They only make it in winter because it is a heavy dessert. Now that you have the recipe you can make it any time you like. This recipe uses a ton of dates compared to many other recipes I have seen but, it is also very good because of it. This is a very large slab cake (obviously the recipe was for a restaurant ) and serves  a  large crowd.

PS. After I took this picture I put way more toffee and whipped cream on my slice!



You will need:

Cake/Pudding

• 1kg chopped dates (1000gr)-that's alot of dates!
• 900ml water (this is 3.8 cups or 32 oz.)
• 2 tsp baking soda
• 180grams sugar (just a bit more than 3/4 cup)
• 340 grams room temperature butter (3 sticks or 1 1/2 cups)
• 4 eggs - room temperature
• 400 grams self raising flower (must be self-raising!)
• 165 grams walnut or pecan pieces
• 1 tsp vanilla (optional)

Toffee

• equal portions of  Butter, whipping cream and brown sugar- make lots you can always save it in fridge
• 2 cups whipping cream
• 2 cups brown sugar
• 2 cups butter 

Step 1: Heat oven to 375 degrees F. 

Step 2:  Line your pan with parchment paper and generously butter and flour pan and parchment. 

You will need a large rectangular baking pan or glass dish. Use a 4.5L Pyrex oblong dish or 15 x 11 x 2 baking pan.

Step 3: I weighed the butter so you don't have to. It's bang on for 3 sticks of butter which is 1 1/2 cups.

Step 4: I like to gather and measure all my ingredients before starting. This way you don't miss anything.

Step 5: Chop the dates. This takes the most time in the recipe. If you can get the dates chopped it would be faster. I bought these dates because 2 bags was exactly 1kg.

Step 6: add the dates to a large pot and mix in water. 

Step 7: Bring to a boil and then turn off the heat

Step 8: Mix in the baking soda and allow to cool.

Step 9: cream butter and sugar in a stand mixer with the paddle attachment. Mix for 2 minutes on medium/high until light and fluffy.

Step 10: add eggs one at a time until well mixed.

Step 11: on a piece of wax paper sift self raising flour

Step 12: add dates to the butter mixture, then add flour and finally add nuts.  Mix until just combined. Do not   over mix the cake.

Step 13: pour into greased pan and bake for 1 hour.

Step 14: The recipe didn't have the recommended size of pan and I used a pan that was a bit too small. I just barely got away with using this one.

Step 15: while cake is cooling prepare Butterscotch/Toffee. In a large pot mix butter, brown sugar and whipping cream until melted and thickened slightly. Serve cake with the toffee hot.

Step 16: Slice a piece, pour over some hot toffee and add a big blob of whipped cream or ice cream. Now I will say it's not the prettiest dessert. In fact in looks like meatloaf to me but....it doesn't taste like meatloaf!

Step 17: Prepare to moan and become giddy with excitement! Even if you think you won't like this you will. Big Pete liked it and he only likes Chocolate chip cookies and chocolate cakes.