For the holidays, we wanted a dessert that was complex and balanced. We started with Britain’s sticky toffee pudding—a steamed, too-often bland dessert hidden under a gluey, cloying syrup—and employed a bit of reverse-engineering, starting with the sauce. Instead of the traditional cream, we gave the toffee glaze a taste from home by spiking it with rye whiskey. For the cake itself, we wanted to mirror the flavor of the rye, so we used a blend of rye and all-purpose flours. Dates steeped in coffee, then pureed, gave body. Together, the nutty rye and bitter coffee balanced the cake’s sweetness.
This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.