Brit Bonanza

Having reached the end of Season Three of Downton Abbey, I’ve been mesmerized by Parade’s End, another series about Brits in the dying days of the Edwardian period.  As the NY Times said, PE tells of a bad marriage set in the midst of a rotting civilization and stars Benedict Cumberbach, a convincing, understated actor.  No one in Europe other than Cumberbach’s character thinks war is about to explode.  Parade’s End isn’t as easy to deal with as Downton but it’s deeper and very revealing. Not as many gorgeous gowns but more complex camera work,  worth every minute.

For years, I have been a pretty rabid Anglophile although  I did not get up in the middle of the night to watch Dianna and Charles wed, nor did I hang onto every detail of William and Kate’s nuptials but I know a lot more about these people than I do about American starlets and stars.  Furthermore, I have a grudging admiration for the Queen , (always called the “Q” in our house),

not because she’s had the misfortune to have all her children turn out incredibly badly nor because the institution she heads is sort of a joke. I commend her because she sucks it up and soldiers on. Sure, I hate her awful hats and handbags but they suit her as they—like their wearer—are anachronistic. I once wrote an article about a desire to be the Q because it would free me of having to tote briefcase, large bag and purse to work on the subway each day, as well as being the way to escape from carrying money, a MetroCard

and all the other detritus that has always confused my purse. Bad idea; in retrospect, I’d much rather be me. The idea of having my life scrutinized by others horrifies me and, if you’re a Royal, you live in a glass house.

In keeping with things British, here is a recipe for sticky toffee pudding. I’ve had it before, (initially in Taormina, hardly a British outpost) but this version was brought by good friends as the conclusion to a simple but fabulous meal when we were last in Vermont. Both the husband and wife of the dinner team are excellent cooks; this offering was from the husband, a kind, sensitive guy who also bakes fabulous pies.  It’s not at all hard to make and feeds a lot of people.

Herewith:

Sticky Toffee Pudding from Oprah via Jim Carter 

Sticky Toffee Pudding, Toffee Sauce and Whipped Cream

8 servings

1 cup boiling water

1 container (10 ounces) pitted dates

1 teaspoon baking soda

1 1/2 cups all-purpose flour

1 teaspoon baking powder

Pinch of salt

1 stick (8 tablespoons) butter at room temperature

5 tablespoons sugar

2 large eggs

1 teaspoon vanilla extract

1/2 pint heavy cream

1 cup light brown sugar

1/2 stick (4 tablespoons) butter

Whipped cream for topping (optional)

To make pudding: Preheat oven to 350°. Butter a high-sided 9-inch round baking pan; line bottom with waxed paper. In a medium bowl, pour water over dates; stir in baking soda, and let stand until dates soften, about 5 minutes. In another medium bowl, combine flour, baking powder, and salt; set aside.

In the bowl of an electric mixer, cream butter and sugar together until fluffy. Beat in eggs, one at a time, until almost smooth. With mixer on low, beat in flour mixture until just combined; add date mixture and vanilla until blended.

Transfer batter to prepared pan. Bake until top feels firm, 30 to 33 minutes. (mine was done in under 30 minutes.)

While pudding bakes, make toffee sauce: In a medium saucepan, bring heavy cream and light brown sugar to a boil, stirring occasionally. Add butter, and boil 3 minutes.

Remove pudding from oven; let stand 5 minutes. Place waxed paper over top of pudding, and unmold by inverting pudding onto a plate; invert again onto a serving plate, top side up. Using a fork, poke holes in surface of pudding so toffee sauce will seep in evenly. Spoon 6 Tablespoons sauce, one at a time, over top. Serve remaining sauce alongside warm pudding, with a bowl of whipped cream, if desired.

Note: I made it two days ahead and kept in, covered with foil raised by toothpicks in fridge. I also made sauce and kept it. Took pudding out about an hour before serving and warmed sauce in microwave.

Second note: This is my 100th post! Perhaps a drumroll is in order?