A while back I was browsing some of my cookbooks for inspiration. I rarely look at cookbooks. With all of our allergies, etc. there is usually so much modification that needs to be done on a recipe that it’s not worth it.
But when I came across a recipe for sticky toffee pudding in Earth To Table I realized it was something we could eat! With a few slight modifications of course.
Earth To Table by Jeff Crump and Bettina Schormann is a neat cookbook about seasonal foods and organic farming. Everything in it looks delicious! Though I’m pretty sure this is the first recipe from it that I’ve ever made (I’ve had the cookbook for over five years).
Sticky toffee pudding is a British dessert. I’m not sure why it’s called pudding since it’s cake. But I don’t know much about anything British. Either way it tastes great!
The cake is slightly sweet and chewy. The dates/plums really give a unique flavor. Everyone in our family really enjoyed this sticky toffee pudding.
This cake would be perfect for a birthday or special event. It is quite allergen friendly since it is grain, dairy, nut, soy and corn free. It does have eggs, though.
Now I’m sharing the recipe with you! I will post it the way I made it. If you want the original be sure to check out Earth To Table.
- 2 cups pitted dates or a combination of dates and dried plums
- 2 cups water
- 1 1/2 tsp. baking soda
- 1/2 cup coconut sugar or cane sugar
- 2 Tbsp. coconut oil, palm shortening or butter, at room temp
- 3 eggs
- 1/4 cup molasses
- 2 Tbsp. honey or maple syrup
- 1/2 tsp. vanilla
- 1/2 cup tapioca flour
- 1 tsp. cream of tartar (or baking soda)
- 1 tsp. unrefined sea salt
- In a saucepan combine the dates (plums) and water.
- Bring to a boil. Reduce heat and simmer until dates are tender and the water is mostly evaporated, about 30 minutes.
- Remove the pan from the heat and stir in the baking soda.
- Puree the mixture with an immersion blender or regular blender, leaving dates slightly chunky.
- Heat oven to 325*F. Grease a muffin pan.
- In a medium bowl cream the sugar and fat.
- Beat in eggs, molasses, honey and vanilla until combined.
- Stir in flour, cream of tartar and salt. Stir in date mixture.
- Pour the mixture into the prepared muffin cups.
- Bake about 35 minutes. Let stand 5 minutes before serving.
- This will make about six large cakes or nine smaller cakes.
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