Sticky Toffee Pudding

This week I was able to hop over to the Heavenly Cake Bakers and join in the fun of making Sticky Toffee Pudding. Sticky Toffee Pudding is something I have never made but have it on my radar to try for quite some time. Several (and I mean probably 5 or more) summers ago a popular ice cream maker had a contest to come up with a new flavor. The winner was, yes you guessed it, Sticky Toffee Pudding. Ever since then it has remained on my mind so this was the perfect chance to give it a go.

The dessert is broken down into 3 main components. The first being the spice cake. The batter calls for stout beer, dates (yum, my favorite), butter, sugar, vanilla, eggs, flour, baking powder, salt, cinnamon, and nutmeg. As always I cut the recipe in half and used a small rectangular Pyrex baking dish. I reduced the oven temperature as per Rose's suggestion and it still took a bit more time than she suggested. No problem though.

The next component is a Butterscotch Toffee Sauce. Here I switched out and used Cinnamon-Honey Carmel Glaze, a recipe from my blogger friend Hanaa, at Hanaas Kitchen. It promised to be a little lighter and included some honey- I was sold! The rest of the ingredients are cinamon, brown sugar, heavy cream, butter, honey, and a little lemon juice. For these directions I'll have to direct you to Hanaa's Kitchen but, it is well worth the trip.

The last component to this lovely dessert is some lightly whipped creme fraiche (I used lightly sweetened heavy cream) and some pecans. To put this all together is a snap. Cut a square of the warm spiced, moist cake drizzled with the lovely, silky smooth Caramel Glaze. Top it off with a dollop of whipped cream and sprinkle with pecans. What is not to like!

All I can say about this is "Oh my this is devine!" Hope you get the opportunity to try some. Let me know what you think!