Margaret Johnson

Love: New dessert offered change to holiday meal

Love: Start your own family traditions - a special series of recipes have been running in the Langley Advance since Dec. 8, here’s another.

For years and years, we ate the same meal on Christmas Day.

It was very good, but it was getting boring.

The main meal couldn’t be changed as we were catering to different likes and dislikes. But, I could look at a new dessert.

I gathered my cookbooks and started looking for something new, to us, and exciting.

For some reason Sticky toffee pudding kept coming to mind.

Thanks to Google, I found  a recipe from Anna Olsen.

It didn’t look very complicated so I got busy and made a new dessert.

I didn’t try it before the big day, blind trust or foolishness?

Anyway, it turned out to be a huge hit and my grandson makes sure that I am making it every Christmas now.

I guess that is how new traditions get started. Maybe I will try something new for the main meal this year.

Enjoy, and Merry Christmas.

from Margaret Johnson,Langley Hospice volunteer at Second Story Treasuresand hospice residence

Sticky Toffee Pudding


• 1 cup loosely packed pitted and chopped dates

• ¾ cup hot English Breakfast or Orange pekoe tea

• ½ tsp vanilla extract

• ¾ tsp baking soda

• 6 tbsp unsalted butter, at room temperature

• 3/4 cup sugar

• 2 large eggs

• 1 1/3 cups all-purpose flour

• 1 tsp baking powder


Preheat the oven to 350 F. Grease regular size muffin tins and place the muffin pan in a roasting pan.

Place the dates in a bowl and pour the hot tea over top. Let dates sit for a few minutes , then add the vanilla and baking soda.

Beat the butter and sugar until blended, then add the eggs, one at a time, stir to blend well. Sift the flour and baking powder over the butter mixture. After all is mixed together add the date mixture. Divide this evenly between the prepared muffin tin.

Fill the roasting pan, ½ way up the muffin tin, with boiling water.

Cover the roasting pan with foil and bake for 50 minutes.

Toffee sauce


• ¼ cup unsalted butter

• ½ cup packed dark brown sugar

• ½ cup whipping cream

• ½ cup raising or lightly toasted walnut pieces  (optional)

• 2 tbsp brandy (optional)


Melt the butter and brown sugar in a saute pan over medium heat until bubbling.

Stir in the whipping cream, add the raisins and return to simmer.

Add the brandy (taking care in case it ignites).

Poon over the steamed puddings and serve warm.

Puddings can be prepared and baked in advance, stored chilled and then microwaved for 10 – 15 seconds to re-warm.


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