On our last night in England we had dinner in Exeter at a pub called the Barn Owl. For dessert Mike and I shared an order of Sticky Toffee Ginger Pudding topped with clotted cream. I’m not much of a dessert person but this pudding was nothing short of divine.
Sadly, I have no idea how they made this wonderful dessert. An internet search reveals a variety of recipes. I decided to try the combination below – gingerbread cake with toffee sauce. While it doesn’t quite live up to my memory of the the Barn Owl’s version (probably because I don’t have any clotted cream!) it is still good. I am including a few notes for myself for next time.
adapted from Joy of Cooking
Preheat oven to 350F
In a large, heavy saucepan (a large pan = 1 less bowl to wash)
Melt 1/2 cup butter, let cool
Add and beat well:
1/2 cup sugar
In a medium bowl, sift together:
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
In another bowl combine:
1/2 cup light molasses
1/2 cup honey
1 cup hot water
1 Tbsp. grated orange rind
(Grated fresh ginger — try next time)
Add the dry ingredients and liquid ingredients alternately to the butter mix. Blend well. Pour into a greased, 9 x 9 x 2 pan.
Bake until done, 45-60 minutes.
1/2 cup butter (1 stick)
1 cup heavy cream
1 cup brown sugar, loosely packed
2 tsp. vanilla
Melt butter in 2 quart heavy saucepan. Add remaining ingredients and bring to a boil. Lower heat and simmer until slightly thickened, about 5 minutes. Stir occasionally.
To serve, pour warm sauce over a slice of cake and top with whipped cream or ice cream, if you aren’t in England and can’t get clotted cream. Sigh.