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Happy Secret Garden Wednesday !!! Every Secret Garden Wednesday readers can drop by & find new and special happenings in the Secret Garden. There will be crafts, great food, fun and laughter.
Last week was filled, and I mean filled, with ice, sleet… and finally a big dose of wonderful snow. Once the snow hit and we could get out of the house, everyone had a great time sledding, and cross country skiing as well as fort and snowman building. Some of the best fun of all was had by our resident foxes who played a roving game of kick the can with us as well as many adventuresome moments diving into the snow.
Traditionally speaking snow days in our house also brings out traditional foods. There’s always a big pot of vegetable soup on the stove, warm bread out of the oven, and more hot chocolate than you can muster. There is also a dessert that is so warm and cozy that it’s one of the first things I make on a “snow day” and that’s Sticky Toffee Pudding. Warm, sticky, and completely lovely. Its the perfect ending to a perfect snow day. The only thing more perfect is to eat it by the fire.
Cheers and Enjoy !!!
From the book A Year in the Secret Garden (page 63)
Sticky Toffee Pudding
- 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for the pan
- 1 1/2 cups of sifted all purpose flour, plus more for the pan
- 1 1/2 cups chopped pitted dates ( about 6 ounces)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/4 cups (Packed) light brown sugar
- 1/2 cup heavy cream
- 1/2 cup (1/2) stick unsalted butter
- 1/2 tsp vanilla extract
- Whipped cream or vanilla ice cream
(Can be made 1 day ahead. Cover and let stand at room temperature.)
Preheat oven to 350 degrees F (177 C). Butter and flour Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda ( mixture will become foamy). Set aside; let cool.
Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack.
(Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using. )
Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in vanilla.
Cut cake into wedges. Serve with sauce and whipped cream.
Want to enjoy more month-by-month activities based on the classic children’s tale, The Secret Garden? A Year in the Secret Garden is over 120 pages, with 150 original color illustrations and 48 activities for your family and friends to enjoy, learn, discover and play with together. A Year In the Secret Garden is our opportunity to introduce new generations of families to the magic of this classic tale in a modern and innovative way that creates special learning and play times outside in nature. This book encourages families to step away from technology and into the kitchen, garden, reading nook and craft room. Learn more, or grab your copy HERE.