Every time I go back to England I have to have this dessert: it's spongy, gooey and crispy all at once, soft, warm, sublet and definitely not bland. Since I moved to London I decided it was time I learned how to make it, and realized that compared to many other cakes (think angel food, pound cake, cup cakes), sticky toffee isn't that harmful: for one thing, it's free of refined sugar, and is instead sweetened with golden sugar and minced dates (for more info on sugar check out my Halloween blog on palm sugar). In a nutshell, it has a high sugar content, but it's high fiber, and more nutritious , digestible, and mineral rich than refined sugar based desserts.
The butter used for it is unsalted, so yes it still contains plenty of saturated fats, but at least it'll be lower in sodium (beware cakes demanding salted butter!).
Before I give you my recipe, let's remind outselves it's still a treat and best made on a Sunday and eaten no more than once/twice a week!
