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Spa Cuisine: Sticky Toffee Pudding

by Head Chef Lindsay Warshaw May 14, 2010
Spa Cuisine: Sticky Toffee Pudding


Calorie counters, go and count else where. This recipe is NOT for you. We are about to recommend (as part of your healthcare plan no less), something so downright disgustingly tasty, extravagant and fattening, that it may send the calorie counters mathematically mad. And raise sugar levels to boot. Not that we are against calorie counting mind you. We, here at the timetospa office, have spent many a day totting up lunchtime on calculators and then vowed to skip dinner. So, we do care about our potential svelte like selves. We do think it is good to be good to yourself. Which, in our opinion, includes being really devilishly bad on occasion. Therefore, this recipe does come with a caveat: make it once a year only and share it with friends and family. Enjoy it, guilt free and relish every sticky, sweet calorific mouthful. But remember. Please indulge responsibly.

As always you should use organic, unprocessed ingredients as this will ensure that none of the goodness has been compromised, and that you are not ingesting any unnecessary additives or preservatives.


  • 2 sticks (1 cup) unsalted butter, softened,
  • 1 cup self-rising cake flour
  • 1 cup pitted dates (5 oz), finely chopped
  • 3/4 cups packed dark brown sugar
  • 1 large egg


  1. Put oven rack in middle position and preheat oven to 350°F. line with parchment paper an 8 by 2 inch round cake pan.
  2. Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat for 5 minutes.
  3. Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes.
  4. Beat in egg slowly until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined.
  5. Add dates and mix until just combined well.
  6. Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes.
  7. Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining 1/2 cup brown sugar, 1/2 cup heavy cream. Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved.
  8. Remove from heat and cover.
  9. Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 minutes.
  10. Run a thin knife around edge of pan. Invert a plate over pudding and invert pudding onto plate. Pour remaining warm sauce over pudding and serve immediately. yummy!

Lindsay is Barolo’s Head Chef. Check out her artisan fare when in town on Ocean Drive, Miami Beach, Florida.

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