Sticky Toffee Pudding

New Beginnings. This year is the year for new beginnings and like so I will set my this year resolutions online to keep myself in check...because I sort of need it -__-

While there are uber awesome bloggers who will organize their pantry like Caroline or do a cleanse like Hannah I will do something different.

I am a type 1 diabetic and I have been a very naughty girl...well not necessarily I suppose. Last month I went to my endocrinologist and she said I lowered my A1C (the dreaded test that all diabetics fear...why? because while you may 'report' good glucose readings this test is like veritaserum of the blood of every ounce of sugar in the body for the previous 3 months). Long story short I reported a lower A1C but not a perfect A1C f*&*!

My solution: eat better, exercise and a few adjustments to my baking!!! Baking and being a diabetic is not a problem for me. Just because I have a condition does not mean I have to avoid baking...really all sorts of things affect blood-sugar levels...such as stress, a cold, that time of the month, exams, fatigue...I am quite a finely put together walking basket case anything there's an exam...it's old news I've learned to manage my test anxiety on my own. So back to the adjustments mmm cutting back on the amount of sugar and also baking more 'healthy' recipes!! There's plenty out there am sure!

I will keep y'all updated. Also some of you suggested I bake 'sticky toffee pudding' and here it is ta-da

Topped with a bit of heavy cream!

Sticky Toffee Pudding

Ingredients for pudding

• 5 ounces pitted dates
• 1/2 cup plus 6 tablespoons (1 3/4 sticks) butter, plus more for pan
• 1 cup packed dark-brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of ground clove
• Pinch of nutmeg
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt   

                                             

That's some thick sauce y'all!

Ingredients for toffee sauce:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed dark-brown sugar
• 2/3 cup heavy cream

Directions for toffee sauce:

At medium heat in a saucepan pour heavy cream and add butter and dark sugar let it boil. The sugar will make everything brown, let it boil for about 5 minutes then let it cool completely! The sauce's consistency should be quite thick :) 

Directions for cake:
Preheat oven to 350F. Butter an 8x8 baking pan. This recipe is meant to be prepared with a food processor...but I have none :( and at the time of baking both my blender and mixer were broken. As of now only my mixer is broken...tis sad. So I thought well back in the 1700 there were no food processors and people still baked so I did this the ole school way...oh yea!

So in a small saucepan place your dates 5 ounces is about (20-21) dates. Add water to cover all dates and let it boil until they are all soft and almost peeling. Make sure to drain all the water after they've boiled.

In a mixing bowl add butter (softened) and sugar and set aside. In a different bowl place the dates and mush!! Then add mushed dates to butter and sugar and mix until well incorporated. Then add all the dry ingredients mix well. Then add the eggs and mix well after each egg.

I really liked how there are visible pieces of dates it gave it an extra UMPH

Pour batter onto baking pan and bake for 40-45 minutes!
When it' finally out of the oven either serve individually with the sauce or pour the sauce over the entire cake to get it all soaked in buttery goodness...which is what I did!!

Absolutely beautiful!

Bake with love :)