Kumquat Sticky Toffee Puddings

Name: Kumquat Sticky Toffee Puddings
Yield: makes 12 individual cakes
Ingredients: 4 ounces (115 g) dates, pitted and diced; 1/2 cup (125 ml) water; 1/2 teaspoon baking soda; 2 cups (500 ml) heavy cream; 1/2 cup (120 g) packed dark brown sugar; 2 1/2 tablespoons (40 ml) mild-flavored molasses; Big pinch of salt; 18 large kumquats, sliced and seeded; 1 1/3 cups (185 g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 4 tablespoons (2 ounces/60 g) unsalted butter, at room temperature; 2/3 cup (130 g) granulated sugar; 2 large eggs, at room temperature; 2 teaspoons vanilla extract

December 9, 2011

During a baking demonstration, I once inadvertently blurted out, “I don’t like sweet things,” at which point the room erupted with laughter. I didn’t quite see what was so funny until someone pointed out that I was making desserts. Well, yes. I was. But it’s true—I don’t really like oversweet desserts. I adore caramel and toffee more than anyone, but I like them paired with something to balance the sweetness. Sticky toffee pudding is the Holy Grail for toffee lovers. My version is topped with slices of kumquats as a puckery counterpoint to the gooey-rich sweet toffee.

Recipe notes

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