Archive for May, 2010

Sticky Toffee Pudding

I made Sticky Toffee Pudding for our dinner club this weekend. I was a little nervous because I am not a very good baker, but this was incredible easy! And it was phenomenal ūüôā I used a recipe from¬† Bon Appetite, but made a few minor adjustment based on various reviews. Reminded me of my time in London…

Sticky Toffee Pudding


  • 8 oz Medjool Dates – cut in half lengthwise, take out the pit
  • 1 cup boiling water
  • 1/2 cup (1 stick) unsalted butter at room temp
  • 1 cup (packed) light brown sugar
  • 4 large eggs
  • 1 3/4 cups self-rising flour
  • 2 tablespoons instant coffee granules
  • 1 teaspoon baking soda

Caramel Sauce (see below) & Vanilla Ice Cream


Preheat over to 350

  1. Butter 8 individual souffle ramekins (line bottom with parchment paper and butter the paper as well)
  2. Place dates in a bowl and cover with the boiling water. Let the water and date mixture cool. Place in a food processor fitted with the steel blade and blend until smooth but still a little lumpy.
  3. Using an electric mixer, beat the butter and brown sugar until blended
  4. Add 2 eggs, 1 at a time until incorporated. Add half of the flour, blend. Add the final two eggs, 1 at a time, then add the remaining flour. Beat until blended.
  5. Mix the coffee granules and baking soda together in a small bowl. Add to the dates and mix together.
  6. Add the date mixture to the batter and beat to blend.
  7. Divide the batter evenly among the 8 ramekins and bake for 25 Р28 minutes until a tester inserted in the center comes out clean. Cool and unmold while still a little warm. Poke holes in the puddings with a bamboo skewer. Top with caramel sauce and server with vanilla ice cream.

NOTE: Puddings can be made a day ahead. Cool completely and then rewarm for approximately 10-15 minutes in a 250 degree oven.

Caramel Sauce


  • 2 cups whipping cream
  • 1 cup (packed) dark brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 tablespoon molasses
  • 1 teaspoon vanilla


Bring cream, sugar, butter, molasses, and vanilla to a boil in a heavy saucepan over medium heat. Reduce to a simmer, stirring occasionally. Reduce until thickened slightly. (about 15 minutes) Serve warm with Sticky Toffee Puddings.


The God of Animals, by Aryn Kyle

I had a hard time getting into The God of Animals at first, but after about a third of the book I was hooked. This is a coming of age story about a young girl struggling to understand the actions of everyone around her, as she observes much more than it would seem. After her older sister runs off to get married, she is left longing for life to just go back to the way it was.¬†As she navigates this new life and the changes that come, she begins to realize¬†that you can’t go back.

I was really taken with this story when in the course of two pages, I went from laughing to tears.¬†The imagery of the horses and their struggles were as moving as the main characters.¬†¬†I’ve never been a horse person, but this book gave me a better understanding and appreciation of these animals.

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Cannonball Read V

A bunch of Pajibans reading and reviewing and honoring AlabamaPink.