Sticky Toffee Pudding - Seasonal Recipe
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Sticky Toffee Pudding
Despite its feel of ancient tradition, sticky toffee pudding is thought to have been created in the 1970s in England's Lake District; its origins are debated between a Cartmel hotel and a Sharrow Bay chef, making it one of the youngest "classics" in British cuisine.
Ingredients
- 200g (7 oz) Medjool dates, pitted, roughly chopped
- 240ml (1 cup) boiling water
- 1 tsp baking soda
- 175g (1½ cups) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 85g (6 tbsp) unsalted butter, softened
- 150g (¾ cup) dark brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional, deepens flavour)
- 200g (1 cup) dark brown sugar
- 180ml (¾ cup) heavy cream
- 85g (6 tbsp) unsalted butter
- ½ tsp vanilla extract
- Pinch of sea salt
Method
- Preheating — Preheat oven to 180°C (350°F). Grease a 23×33cm (9×13 in) baking pan or 8 individual dariole moulds.
- Pouring — Pour boiling water over dates; add baking soda (it will foam). Stand 10 minutes; mash roughly.
- Beating — Beat butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla. Fold in flour, baking powder, and salt until just combined. Stir in date mixture.
- Pouring — Pour into pan(s). Bake 25–30 minutes (20 for individual) until a skewer comes out clean.
- Making — Make sauce: melt butter and sugar in a saucepan over medium heat. Add cream; bring to a boil; simmer 3–4 minutes until thickened. Add vanilla and salt.
- Piercing — Pierce hot pudding all over with a skewer; pour half the sauce over it. Rest 5 minutes. Serve with remaining warm sauce and vanilla ice cream.