Snapshot: Sticky Toffee Pudding

1-IMG_7170Go ahead, arrest me.

I posted my intention on Facebook yesterday to boil some dates in Guinness Extra Stout, in service to this recipe. R, a holy man who possesses a wicked sense of humor, responded, “OMG NO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!” R is the type of man who would save the life of another with no regard for his own, so I wasn’t surprised that he would try to rescue me from myself in this instance, too. Boiling good beer won’t get a cook arrested, but some beer aficionados might argue that it should.

This Sticky Toffee Pudding is worth the crime, though. An American will see that it’s really cake, regardless of the British “pudding” designation. Don’t serve the cake without the sauce; it’s too dry on its own, and it’s not intended to be eaten that way. But paired with a pour of warm, buttery, vanilla seed-speckled amber goodness, it is sublime. Click here for the recipe, available on Saveur magazine’s web site. I don’t see the need to strain the finished sauce, as the recipe directs. Just remove the vanilla bean halves and be done.

“If I was gonna go to jail, I don’t want to go to jail for stealing a bottle of water.  I’ll steal that $20 million. At least then it was worth it.” Idris Elba, actor, quoted at


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