"Hold the West Line" - Sticky Toffee Pudding
Hold the West Line - Night Stalker Reload #2
EXCERPT:
“Captain Rose,” one of the helos reported. “We can see a non-RMP vehicle at the perimeter. Colonels are getting out.”
Abby confirmed the radio call then nodded to Derek.
He took a careful breath, safetied his weapon, and took a single step away from where he’d had it pressed against Group Captain Fay Cutcher’s spine.
Cutcher waited the count of five before keying her radio. “Three Americans at the perimeter. Let them through.”
Nobody spoke. Nobody moved. Except Zackie when Dilya whispered, “Treat.” The dog raced to her mistress, terribly pleased with herself.
“Sorry we’re late to the party,” Mark drawled out as they drew close. “Couldn’t pass up having a sticky toffee pudding for dessert. Always did like that.”
He rocked back and forth on his heels for a moment as if just noticing the situation. His smile said he was enjoying the moment though Derek couldn’t imagine why.
“Well, this is quite the change. What did you do this time, Fay? You didn’t brick over Principal Humphrey’s office door with him in it again, did you?”
“No! She—”
NOTE: Golden syrup is a quintessential British ingredient that is slowly becoming available in the US. If you can’t find it, substitute molasses 1:1, though it will shift the flavor profile. A fun twist, substitute real maple syrup for a New England flair.
Active time: 20 minutes / Cook time: 20-30 minutes / Total time: 45-50 minutes
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Ingredients for Pudding · 6 oz. dates, pitted and chopped · 3/4 c. water · 1/3 c. unsalted butter, softened · 1 c. brown sugar, firmly packed · 1 tsp. vanilla extract · 3 medium / 2 extra-large eggs · 2 Tbsp. golden syrup (or a substitute other than molasses) · 3 Tbsp. molasses · 1-1/2 c. (180g) all-purpose flour · 1 tsp. baking powder · 1 tsp. baking soda |
Ingredients for Toffee Sauce · 1/2 c. + 2 Tbsp. whipping cream · 2 Tbsp. golden syrup (or molasses) · 1 Tbsp. molasses · 1/4 c. brown sugar, firmly packed · 1/4 c. butter · 1 tsp. vanilla extract Optional ideas · 1-2 oz. of finely diced stem ginger mixed into the batter · finely chopped walnuts or hazelnuts sprinkled on the top |
Instructions for the Pudding
1. Preheat oven to 350°F.
2. Prepare a 9” x 9” pan or 12-16 muffin tins by greasing well with butter (including the upper rim). Strips of wax or parchment paper (per picture below) allow for easy intact removal. These can also be made and served directly in ramekins.
3. Add dates and water to a pan. Bring to a boil then simmer for 2 minutes. Set aside.
4. With a mixer (stand or hand), cream together the butter, sugar, and vanilla.
5. Add the eggs one at a time, beating in after each egg.
6. Beat in golden syrup and molasses.
7. In a separate bowl, whisk together flour, baking powder, and baking soda.
8. Add dry ingredients to the wet in stages, mixing well each time. If using a stand mixer, scrape the bottom of the bowl and remix 2x.
9. Add the dates with the water and mix quickly.
10. Pour into pan or tin (fill muffin tin cups to a scant 2/3 as these expand significantly while baking) and get in the oven quickly. Bake uncovered until center is just firm: 18-20 minutes for muffin tins, 22-25 for ramekins, or 30-35 minutes for 9” x 9” pan. Skewer poked in the center should come out clean. Allow to cool 20-30 minutes minimum before removing from tins or portioning out.
Nerdguy tip: Listen closely to your pudding. If you hear a champagne-like bubbling sound, they aren’t done, the liquid is still boiling off. Once quiet, they’re cooked through.
Instructions for the Sauce
1. Just before service, mix all the ingredients in a non-stick saucepan. Over low heat, stir occasionally until sugar fully dissolves. (It can also be made ahead and reheated.)
2. Stirring often, bring to a low simmer for 1-2 minutes and/or until it thickens slightly. Set aside.
3. Serve pudding on plate, cover generously with warm sauce. Some heathens add a drizzle of cream or a dollop of whipped cream. NerdGuy eats his plain or with a scoop of vanilla ice cream.
4. Puddings can be refrigerated for up to three days unsauced. They can also be frozen. Once at room temperature, sauce them, then microwave on high for 20 seconds for a delicious treat.
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| Parchment paper “lifters” well-anchored by butter. | An absolute delight. Our favorite English dessert, easy to make at home. |
