Over the weekend, friends of ours were sharing of their past adventures through the countryside of England. I almost felt like I was enjoying the beautiful scenery right along with them the way everything was so vividly described. Scenes from the beloved James Herriot stories flooded in my mind as they talked about sheep dotting the hills and quaint farm villages scattered along the main roads. Their tales ended with a description of an exceptionally memorable English dessert called Sticky Toffee Pudding (or Sticky Date Pudding) they remembered having on one trip.
I’m a total sucker for new baking inspirations (via blogs, shows or the recommendation of a friend) and have been on a bit of a baking binge lately. Needless to say, within 24 hours of hearing about the wondrous delights of Sticky Toffee Pudding, I had to make one for myself. We did of course share slices of the cake with our friends since they did after all open our eyes to the new dessert.
Smitten Kitchen had an especially tasty looking version of Sticky Toffee Pudding. After a quick trip to hunt down dates and cream, I was at it. (No need to re-create the wheel by showing step-by-step photos of the process, Smitten Kitchen did a wonderful job of it and there is no need for me to do the same.) A final shot though, who can resist!? Luckily I had some homemade vanilla custard in the freezer which was a perfect compliment to this super sweet, moist cake.