The Best Sticky Toffee Pudding Recipe Ever (With Sea Salt Toffee Sauce)!

/ Thursday, February 28, 2013

We had a few friends over this weekend for a Brit-inspired feast: Boyfriend made roast beef with Henry Bain sauce, popovers and curried carrots—I made sticky toffee pudding. I was so excited to break out this recipe! It's something I learned how to make in culinary school from our pastry chef, Chef Anna (love). I hounded her for the recipe and I still carry it around with me in my little notebook. 

Traditionally, sticky toffee pudding is a steamed dessert. Chef Anna taught us how to make them in cupcake-like pans to streamline the process. The cake gets its "stickiness" from chopped dates, then is topped with a sweet-and-salty toffee sauce and a scoop of vanilla ice cream—it's kind of like heaven. I hope you enjoy it! xo Erin


2 cups packed chopped pitted dates
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature 
2/3 cup granulated sugar
2 large eggs
1 cup chopped dark chocolate, melted and cooled slightly
Vanilla ice cream, for serving

6 tablespoons unsalted butter, at room temperature 
2 cups packed light-brown sugar
1 cup light corn syrup
1 cup heavy cream
1 to 2 teaspoons sea salt

1. Make the cakes: Preheat oven to 350˚. Lightly coat a 12-cup muffin tin with cooking spray or melted butter.
2. Bring the dates and 1 1/2 cups water to a simmer in a saucepan over medium heat; cook 3 minutes or until dates soften. Remove from heat. Stir the baking soda into the date mixture. Let cool, then pulse in a food processor or blender until smooth. 
3. Whisk the flour, baking powder and salt in a bowl; set aside. Beat the butter and sugar in a mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and beat until just combined. Fold in the melted chocolate and date mixture using a rubber spatula. 
4. Divide the batter among the prepared muffin cups. Bake 10 to 12 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs. Transfer to a wire rack and cool slightly. 
5. Make the toffee sauce: Put the butter, light-brown sugar, corn syrup, cream and sea salt in a saucepan and bring to a boil over medium-high heat, stirring constantly. 
6. Poke cakes all over with skewer (this helps them soak in the toffee sauce). Divide among plates or small bowls. Top with toffee sauce and vanilla ice cream.

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