Toffee with Coffee, Please

I fell in love with both banoffee pie and sticky toffee pudding when driving across the Highlands of Scotland. Well, the banoffee was devoured near the Anglo-Scottish border, but good desserts have no boundaries. Indeed, check out “Tartan Tastes in Texas” to see just how universally loved these desserts have become.

Since I’ve returned stateside, my erstwhile travel partner/back-road navigator has joined me in the kitchen with Bundt pan in hand to whip up that divine sticky toffee pudding. We’ve bumped into a slight problem ending up with either too much drizzle and not enough date-infused cake or visa versa. As a result, we continuously whip up another batch of either the topping or base depending on what is in shortest supply. Round and round we go, engorging ourselves along the way. Three weeks later, my husband suggested that we simply toss out the leftovers and call it a day.

That’s when I realized I just might have to file for a divorce.

At times, the best part of travel is returning to your B&B, exhausted from exploring ruins, thrilled with the day’s unexpected discoveries, wearing squishy socks from waterside treks, and needing a sweet something to carry you off to dreamland. I heartily recommend banoffee pie (which has both bananas and toffee) or some other distinctly British pudding. After all, anything that involves toffee has got to be good for the soul.