Chocolate lava cakes are overdone, soufflés are finicky, and towering layer cakes seem like just too much work. When dessert needs to impress, but none of the classics seem right for the occasion, our friends at ChefSteps offer this non-traditional alternative: sticky toffee pudding, topped with slightly sweetened whipped cream.
With origins in England, sticky toffee pudding is comprised of a date-studded sponge cake smothered in a layer of sticky, caramel-y toffee. Using the same method employed when making a tres leches cake, the still warm date cake is poked all over with a toothpick or skewer, and then topped with a serious pour of toffee straight from the pot, which allows the liquid to seep into the cake, permeating its every layer. For an added kick, spike your toffee with a bit of whiskey.
While this ChefSteps version also involves an immersion blender, a regular blender will work as well; just be sure to let your cooked dates cool a bit more before pouring them into the pitcher. Watch the video above for a how-to, and click here for the full recipe.
