British – LA

Posted on October 6, 2013

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imageSticky Toffee Pudding is basically everything I could want in a dessert.  It has the richness of dates (good Medjool dates).  It’s moist, crumbly and great warm or cold (good for breakfast, straight out the fridge.)  As we enter into fall entertaining, this is a great make ahead dish.  To save the calories and cut the richness, I decided to serve my cake with a spiced lebne in stead of a caramel sauce.  Sacrilegious, yes.  But since this is such a sweet dessert, the lebne adds a complexity–tang and lightness–that ooey gooey sauce doesn’t provide.

Sticky Toffee Pudding with Spiced Lebne

Adapted from David Lebovitz

Pudding Cake

  • 2 cups cups of chopped dates
  • 1 cup of water
  • 1 teaspoon of baking soda
  • 1 1/2 cups of flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 4 tablespoons of butter
  • 3/4 cup of dark brown sugar (muscavado preferred)
  • 2 large eggs at room temperature
  • 1 teaspoon of vanilla

Spiced Lebne

  • 2 cups of lebne or full fat greek yogurt
  • 2 tablespoons of honey powder or 1 tablespoon of regular honey (to taste)
  • 2 teaspoon of garam masala
  • dash of salt
  • 1/2 teaspoon of vanilla

1. Preheat the oven to 350 degrees and butter an 9 inch round baking dish.

2. In a saucepan, heat up the dates and water to a low boil.  Remove from heat, and stir in baking soda.

3. In a bowl, sift together the flour, baking soda and salt.

4. In another bowl, beat the butter and sugar until light and fluffy.  Beat in the eggs followed by the vanilla.

5. Rotating, stir in half the flour mixture, followed by the dates.  Don’t over mix.

6. Pour the batter into your baking dish.  Bake for about 50 minutes, or until your toothpick comes out mostly clean.

7. Let the pudding cool slightly before serving.

8. To make the spiced lebne, mix all the above ingredients together until smooth.  Keep chilled until serving.  Top each slice with a spoonful of lebne.

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