Sticky Toffee Pudding

This pudding has been the most weather appropriate thing I’ve made lately. I spent the weekend drinking soup (I know) because I had a sore throat and before that I must have drank my weight in cold ginger ale. So today, while it has been cozy inside and the sound of the rain outside, I made this sticky toffee pudding. Of course, I planned to have it for dessert but my dad hovered around till it was done baking and insisted it has to be eaten warm. It made a small quantity which is perfect for me. This upcoming weekend is my first ever bake sale (!!!) and I wanted a little calm before the baking storm. I had some dates in the fridge already so, for me, this was more of a pantry staple. Minimum ingredients, minimum fuss. I also made toffee sauce to go along with it and successfully flambéd it! It made for a good break from the usual chocolate and sprinkles and even if you don’t like dates, I’d urge you to try this. The magic happens in the oven as usual but dates really know how to work it! The pudding has a cake like texture and is baked in a hot water bath and covered in foil – steamy! Make this on a slow, rainy day and eat it warm with some really good ice-cream.

Sticky Toffee Pudding

Yields: 4 ramekin sized servings or 3 tiny casserole dishes

Source: Annie’s Eats

1/2 cup (100 g) + 2 tbs flour

6 tbs warm water + more for the hot water bath

1/4 tsp baking soda

1/2 cup + 2 tbs dates, pitted and chopped

1/4 tsp baking powder

6 tbs brown sugar

1 egg

1 tsp vanilla

2 tbs (26 g) butter, melted (I used salted butter and skipped the salt)

1. Pre-heat the oven to 175 deg C. Arrange ramekins in a large roasting tray.

2. In a measuring jug, add warm water and baking soda. Add half the amount of dates and press down with a spoon so it absorbs the water. Set aside for 5 – 7 minutes.

3. In a small bowl, add flour and baking powder. Whisk to combine and set aside.

4. Drain the soaked dates and reserve the liquid.

5. In the bowl of an immersion blender, add remaining amount of dates with brown sugar and pulse to combine. Once the mixture is smooth, add soaked liquid, egg and extract. Pulse again, add the melted butter and pulse to combine.

6. Finally, add the chopped soaked dates and the liquid ingredients to dry. Fold in gently with a spatula and pour into ramekins. Fill the roasting tray with hot water and cover the entire thing with aluminium foil. Bake for 30 to 40 minutes till the cake has puffed up and there are visible holes on the surface of the cake.

For Toffee Sauce

Source: Annie’s Eats

1/2 cup (100 g) brown sugar

4 tbs (56 g) butter (I used salted)

1/3 cup fresh cream

2 tbs rum, whiskey or Grand Marnier

1. In a saucepan, add butter and brown sugar. Heat on medium high heat till contents have dissolved and the butter starts foaming up.

2. Step back and add the cream carefully because it will sputter! Whisk it in. Add the liquor of choice and carefully tilt the pan toward the flame and let it ignite while keeping it off the heat. Let the flame die down and serve the sauce warm, spooned over the pudding. Creme Fraiche is an excellent garnish but totally optional.



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