Sticky Toffee Pudding Tested Recipe

Sticky Toffee Pudding Recipe

Sticky Toffee Pudding is British in origin. It is a date filled 'cakey' pudding with a sweet flavor and a sticky, gooey and moist texture that begs to be served warm from the oven with a generous helping of toffee sauce poured over top. I think of it as a cold weather dessert, or at least that is when I find it most welcoming.

A Sticky Toffee Pudding, also known as a Sticky Date Pudding, has two components, the pudding (cake) and the rich toffee sauce. While this recipe bakes the pudding in a cake pan, you can use a pudding mold. Just place the mold in a water bath and bake for about 60 minutes. Now, the flavor of this pudding comes mainly from dried dates which can be found in the produce section of most grocery stores. Always check the expiry date on the package. The dates do need to be pitted and to do this cut a slit down the length of the date with a sharp knife and then slide out the small smooth pit.

Once you have pitted the dates, they need to be finely chopped as this will prevent them from sinking to the bottom of the pan during baking. The dates, along with brown sugar, give this pudding a sweet flavor, yet it is not cloyingly so. The first step in the recipe is to combine the dates with the baking soda and boiling water, as this softens the tough outer skin of the dates. Set this mixture aside to cool while you make the cake batter. The cake batter involves beating the butter with the brown sugar, then beating in the vanilla extract and eggs. The flour mixture along with the dates and their liquid are then added. Pour the batter into the cake pan and bake the pudding for about 25 minutes or until a toothpick inserted in the center comes out clean. While the cake is baking, make the toffee sauce. This is done by simply melting the butter, brown sugar, cream, and vanilla extract in a small saucepan over medium heat. When the cake is fully baked, it is placed on a wire rack and then some of the hot toffee sauce is poured over the hot pudding. This adds a nice butterscotch flavor and a moist texture to the pudding. If you like you can then place the pudding under the oven's broiler until the top becomes brown and crunchy. You can serve the Sticky Toffee Pudding as a plated dessert or in a bowl. I like it best warm with extra toffee sauce poured over the top. It is also very good with a sprinkling of chopped pecans and maybe a small scoop of vanilla ice cream. Leftovers should be stored in the refrigerator and simply reheated. Leftover toffee sauce also makes a very tasty ice cream topping.


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Sticky Toffee Pudding: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.

In a stainless steel (or heatproof) bowl place the dates and baking soda. Pour the boiling water over the dates and stir to combine.

In another bowl whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy. Add the brown sugar and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until incorporated. Add the eggs, one at a time, beating well after each addition. Then add the flour mixture and beat until combined. Fold in the dates, along with their liquid. Pour the batter into the prepared pan. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack. Then with a wooden skewer or toothpick poke holes over the entire surface of the cake. Pour about 1/2 cup (120 ml) of the toffee sauce evenly over the top of the cake.

Toffee Sauce: While the cake is baking, place all the sauce ingredients in a small saucepan. Place over medium heat, and stirring constantly, heat until the butter melts and the sugar has dissolved.

Serve the cake warm from the oven with the remaining toffee sauce. If desired, sprinkle with chopped pecans or walnuts.

Makes about 8 servings.

References:

Editors of Cook's Illustrated Magazine. Baking Illustrated. America's Test Kitchen. Brookline: 2004.

Kane, Marion. Dish. Whitecap Books. Vancouver: 2005.

Martin, James. Desserts. Quadrille Publishing Limited. London: 2007.

Monaghan, Gail. Lost Desserts. Rizzoli International Publications, Inc. New York: 2007.

Norman, Jill. Winter Food. Kyle Cathie Limited. London: 2005.