Juniper Restaurant

The ORIGINAL Sticky Toffee Pudding Cake Prepared for

By Charles Broshinsky


2 ¼ c. Dates (pitted)
2 c Water
2 tsp. Vanilla
2 tsp. Baking Soda
1 lb All purpose flour
1 tsp Baking Powder
1 p Salt
4 oz Butter
12 oz Sugar
2 ea Whole Eggs

For 1st boiling, cover the dates with water and bring to boil. Cook for 2 or 3 minutes. Remove and strain. When they have cooled enough to handle, peel and chop. Return to the pan and cover with the two cups of water. Bring back to a boil then remove from heat and set aside. When they have cooled a bit, stir in the baking soda and vanilla. Sift the baking powder flour and salt together. Cream the butter and the sugar then add the eggs. Stir in part of the dates with the liquid then part of the dry ingredients. Alternate until all ingredients are in and the batter is smooth. Scoop into 4 oz tins that have been sprayed with food release. Cover with a piece of parchment paper then another tray. Bake at 325 degrees for approximately 15 minutes. When slightly browned and firm, remove. Let cool and remove from the tins. Fill the tins about ¼ full with Toffee Sauce then return the puddings to the tins. They may now be kept either in the refrigerator or the freezer for later usage. At service, remove from the tin and warm in the microwave oven with some additional sauce. Top with soft whipped cream.

Toffee Sauce

4 oz Butter
1 lb Brown Sugar
2 c Heavy Cream
2 tbl Dark Rum or Brandy

Melt the butter and sugar together. Stir in the cream and bring to a full boil. (Use a pan large enough to allow for the sauce to boil up). Remove from heat and let cool a bit before stirring in the liquor.

Yields about 10 4 oz portions.

Note: If you can find peeled & chopped dates you can skip the 1st step and use them. This is much easier.

This recipe is adjusted for elevation. Approximately 8000 feet, At sea level you will need to double the baking powder.