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December 1, 2016

❄ Luscious Holiday Pudding Cake Recipe! ❄

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Winter has arrived!

I recently took a trip to Scotland with Rick and a group from the Salt Lake City Chamber of Commerce. It was a fantastically beautiful trip. I was excited to taste some original Scottish cooking and baking to see how our recipes compared. One of my favorites has always been the Sticky Toffee Pudding Cake. We have worked on developing the ultimate recipe and it has been one of our go-to recipes for years. When I finally tasted the original Scottish pudding cake, I was very pleased to find out that we had actually improved on the authentic Scottish version! Your family is going to love our new and improved version of this traditional holiday dessert. I hope you enjoy it as much as we do!

Love, Mary

Here we are at the edge of the mystical lake "Loch Ness" on a perfectly overcast day in Scotland!

NOVEMBER RECIPE OF THE MONTH

Sticky Toffee Pudding Cake

Makes one pudding cake
Ingredients
1 cup plus 1 tbsp all-purpose flour 1 tsp. baking powder 1/4 cup pitted dates, finely chopped 1 cups boiling water 1 tsp. baking soda 1/4 cup unsalted butter, softened 3/4 cup granulated sugar 1 large egg, lightly beaten 1 tsp. vanilla

Toffee sauce
1/2 cup unsalted butter 1/2 cup heavy cream 1 cup packed dark brown sugar 1 tsp. vanilla
Garnish
Whipped Cream
Directions
Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the date's pretty fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.

Directions for Toffee sauce Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Add vanilla and and serve immediately. Drizzle with toffee sauce and garnish with whipped cream.

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