Hot, Sticky, Sweet

10 12 2008

Dates have always been a special occasion treat for me.  (I’m talking about food, not my social life, just to clarify.)  When I was a kid, I used to go crazy for the Betty Crocker Date Bar mix, which we could only seem to find around Christmastime.  They were kind of a pain to make, with the crumbly bottom crust always getting stuck in the sticky date puree as you tried to spread it out, but the payoff was well worth it.  Crispy, chewy, and redolent with brown sugar, I could easily have polished off an entire pan of these at one sitting, though I don’t think I ever actually did.  I first tasted a fresh date when I was 25, working in the kitchen of a soon-to-be 5 star restaurant.  (We were using it on a cheese plate with shaved Parmigiano-Reggiano.)  I was blown away.  It was everything I loved about the date bar – sweet, caramelly, and luscious – without the hassle (or the shame) of the boxed mix.  Fresh dates, however, are difficult to find and can be expensive.  Luckily, I soon realized that dried dates were nearly as good.

Stirring cream into hot caramel for toffee sauce

Given my love of dates, and caramel, it is shocking that I took so long to attempt a sticky toffee pudding.  Traditionally it is a dense pudding-cake loaded with dates and drenched in toffee sauce.  What’s not to love?  But I couldn’t leave well enough alone.  I wanted a seasonal variation, something that would sate my annual hunger for pumpkin pie, and that was maybe a tad less sweet (all those dates can make for a toothache-inducing dessert, if you’re not careful).  Since I was pretty sure I’d have more than enough Butternut squash to accompany the scallops, I set aside a little to use in my pudding.

Pour some toffee on me!

When the time came, I whisked the Butternut purée with some brown sugar, egg, vanilla, and melted butter.  I combined flour, baking powder, salt, cinnamon, and nutmeg in another bowl, then mixed the two together.  Chopped dates and a bit of minced crystallized ginger were folded in, and I scooped the batter into my spiffy new silicone dome molds.  In a makeshift water bath consisting of a round ceramic tart dish and a piece of tinfoil, I baked the puddings until they puffed up a bit.  Meanwhile, I made the toffee sauce (see photo above), finishing it off with a wallop of scotch.  “This is a pajama dessert,” I told Nick, so we got ourselves ready for bed while waiting for the puddings to cool.  I served them as soon as they were cool enough to handle, with a full coat of toffee sauce poured over the top.

Pumpkin Sticky Toffee Pudding

Delectably sweet, and oh-so-comforting with the homey flavors of the squash and spices mimicking pumpkin pie even better than I expected.  This is definitely dessert you eat in your pajamas.

Originally published on Croque-Camille.

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5 responses

10 12 2008
Jessica

It looks delicious! I love dates and am making a savory appetizer with them this weekend. I have never attempted a sticky toffee pudding, but you may have inspired me!

10 12 2008
croquecamille

Bacon-wrapped dates? Stuffed with blue cheese? I love all manner of dates! And I highly recommend the sticky toffee pudding. :)

10 12 2008
Colleen

Oh my Camille, please tell me you’ll be visiting the states, specifically Portland-area, for the holidays, and I can sequester you and make you cook this for me and the Hibblet…

12 12 2008
croquecamille

I’d love to! Add it to the list of desserts I’m making you when I finally do get to make a trip home.

18 12 2008
bakingforthecure

What an amazing dessert! Looks so professional, just lovely.




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