Sticky Toffee Pudding

One of my favourite desserts when it appears on a menu is sticky toffee pudding, particularly when travelling in the UK.

I’ve always wanted to make this dessert and on a vacation day over Christmas holidays, it seemed like a good time to try.  Shout out to my fellow chef Samantha for going on this adventure with me!

The sauce: 

  • 2 1/2 cups 18% cream
  • 1 tbsp spiced rum
  • 1 stick (4 ounces) unsalted butter
  • 1/4 cup blackstrap mollasses
  • 1/4 cup maple syrup
  • 1 cup granulated sugar

The cake: 

  • 6 ounces pitted dates, preferably Medjool (about 7-8 dates)
  •  1/2 cup water
  • 1/4 cup spiced rum
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 4 tablespoons salted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract

Instructions:

Sauce:
  • In a medium saucepan, combine 1 1/4 cups of the cream with the butter, rum, molasses/syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 30 minutes. Carefully whisk in the remaining 1 1/4 cups of cream.

Cake:   

  • In a small saucepan, simmer the dates in the rum/water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a blender and puree until very smooth.
  • Preheat the oven to 350°. Lightly butter four 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
  • Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
  • Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream.

This recipe yielded 4 puddings and LOTS of sauce.  Leftover sauce meant trying something else so this morning I added 1 tbsp of sauce to my latte and oh my… was that a great decision.

 

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