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Would you like a side of waffles with that toffee sauce?

So we made these waffles from Deb Perlman's Smitten Kitchen cookbook again today. I remember when I first discovered sticky toffee pudding and the absolute magic that happens when chopped dates meet boiling water plus some other stuff. Sure, there's brown sugar and butter involved, but I had no idea that dates were at the bottom of all that rich sticky deliciousness. Here is the recipe in case you don't have the cookbook:

While I have ZERO regrets about making them because they are a) delightful and b) well-received by my family, the sleeper star of the show is (no surprise) the sauce. And I'm here to tell you that you can make the sauce on its own and serve it on regular pancakes or waffles and still be a star. Basically, you melt half a stick of butter plus half a cup of brown sugar and half a cup of heavy cream, bring to a simmer and let it thicken (about 10 minutes). Then add a teaspoon of vanilla.

It would also be very welcome on top of ice cream. But I'm sure you have your own imagination and you don't need me to figure out that part for you. Just make it and see.

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