"He'll be like this for fifteen seconds, then he'll throw the knife straight ahead of him, and then he'll speak in fluent Quirmian for about four second, and then he'll be fine. Here -- " she handed Moist a bowl containing a large brown lump "--you go back in there with the sticky-toffee pudding and I'll hide in the pantry. I'm used to it."
--Making Money by Terry Pratchett, Chapter Four
I'd never made sticky toffee pudding, but it sounded old-fashioned and delicious. Only one of these is true. The history of the dessert is somewhat muddled, but generally, Francis Coulson is credited with creating it in 1960 -- making it a century more modern than I thought. The recipe below is based on Coulson's original.
Sticky Toffee Pudding
For the Pudding:
1/4 cup unsalted butter
3/4 cup sugar
6 ounces chopped dates
1 tablespoon baking soda
1 cup water
1 1/3 cups whole wheat white flour*
pinch of salt
For the Sticky Toffee:
1/2 cup unsalted butter
1/2 packed dark brown sugar
2 tablespoons milk
1. Preheat the oven to 350 degrees Fahrenheit. Cream together the butter and sugar, then mix in the eggs.
3. Add the baking soda to the date mixture, then add the dates mixture, flour, and pinch of salt to the creamed mixture and stir until smooth. So, yes, the date-water goes in, too. All sweet and delicious.
*Whole wheat white flour is flour milled from hard white wheat berries, as opposed to the hard red wheat berries that's standard in the US, at least. Whole wheat white has all the healthy goodness from being a whole grain, but its taste is much milder than hard red wheat. Unfortunately, not all grocery stores seem to carry it. If you need to substitute, trade it out for all-purpose white flour.
**I tried adding the milk at the beginning. It meant I needed to cook the sauce longer, which gave me an over-caramalized, almost burnt taste, instead of toffee deliciousness. So, stick with adding the milk after the brown sugar's thoroughly melted.