Sticky toffee pudding is a traditional holiday dessert dating back to the 1900s. It has two essential components: sponge cake and toffee sauce. The moist sponge cake is typically filled with chopped dates for a little extra sweetness. It’s served warm with a toffee sauce made with butter, cream, and brown sugar that gives it a rich taste and light texture.
Sticky Toffee Pudding
Servings: 12 (1 average muffin tin)
Ingredients:
For the cakes:
1 cup dried, pitted medjool dates
2 Earl Grey tea bags
1 ½ cups hot water
1 stick unsalted butter
1 ½ cups brown sugar
2 large eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
Unflavored pan spray
For the toffee sauce:
1 stick unsalted butter
1 ½ cups brown sugar
2 ½ cups heavy whipping cream
Preparation:
- Pan spray the muffin tin. Preheat convection oven to 325°F/160°C (350°F/180°C for a conventional oven). Set first-listed unsalted butter out to soften.
- Steep tea bags in hot water for 5 minutes.
- Chop or pulse dates in a food processor, and let them soak in the hot tea.
- In a stand mixer, cream softened butter with first-listed brown sugar until pale in color and light in texture. Make sure to scrape down the sides of the mixing bowl periodically to ensure proper mixing.
- Add eggs to butter mixture one at a time, waiting until each egg is fully incorporated before adding the next.
- Sift together flour, baking powder, and baking soda. Add to creamed mixture incrementally until completely mixed. Add dates and any remaining tea. Fold until creamy.
- Pour mixture into prepared muffin tin.
- Place the cakes into the oven and bake until done (approximately 12-18 minutes). The cake should be moist, but when a toothpick is inserted into the center, it should come out clean. Note: The cake will fall if disturbed before the batter is set, so refrain from rotating it until at least 30 minutes have passed.
- To make the toffee sauce, melt second-listed butter over low heat. Add cream and second-listed brown sugar. Cook, stirring occasionally, until the sugar has fully dissolved.
- Once the sauce is smooth, increase heat slightly and let simmer for 3-5 minutes.
- For final assembly, using a skewer, poke holes in the cakes and drizzle some of the toffee sauce on top.
- Let the cakes cool for 20 minutes, then turn out onto a serving vessel.
- Serve with remaining toffee sauce.
Chef’s tip: Make sure to adjust your cooking time and any other instructions accordingly, as doubling the recipe may require some modifications in the cooking process.
