Sticky Toffee Pudding
Primarily considered a classic British treat, our team of expert chefs has made this delicious dessert something guests continue to rave about.
A few elements go into sticky toffee pudding: moist, spongey date cakes, sweet toffee syrup, and some delicious garnishes.
We asked Executive Pastry Chef Jeremy Garcia to break down exactly how you can make sticky toffee pudding at home.
This dessert involves two steps: the first is baking the date cakes, and the second is making syrup to soak and warm them in. The recipe has also already been converted for high altitudes, so if you live at sea level, you must double the baking powder. Many measurements are also in weight, so you will need a digital kitchen scale for the best results. The recipe will make approximately 10-12 sticky toffee puddings. Dates can be found with other specialty fruits in the produce section or chopped in bags with other dried fruits. If using dried dates, the water must be increased by ½ cup, and the dates will need to soak for an additional 15 minutes. A silicone muffin pan works best, but if you only have a plain muffin pan, then you can either bake the date cakes in muffin liners and remove the liners before soaking them in the syrup, or you can brush the pan cups with melted butter and dredge with flour to make a coating that will help the cakes release cleanly. The time for baking the date cakes varies with ovens, so check them every 5 minutes and bake them until they are lightly browned on top and springy to the touch. To serve these “family style,” arrange the cakes in a greased 9” x 13” pan and pour the hot toffee sauce. Wrap the whole pan in aluminum foil and bake in a 350 oven for 12 minutes.
Dates, Pitted 6.25 oz
Water 1 ¼ cup
Baking Soda 1 tsp
Unsalted Butter, Soft 2 oz
Sugar ¾ cup
Eggs 2 ea
Flour, All-Purpose 1 ¾ cup
Baking Powder 1 ¼ tsp
Salt ¾ tsp
Vanilla Extract 1 tsp
1. Boil water and whisk in baking soda. Pour over dates in a container. Wrap it and let it sit at room temperature for 30 minutes. Blend in a food processor or blender to make a slightly chunky puree.
2. Whisk together flour, baking powder, and salt in a bowl. Sift and set aside.
3. Cream the butter with the sugar using the paddle attachment in a stand-up mixer until pale and fluffy. Add eggs, one at a time, scraping the bowl with each addition.
4. Alternate adding the dry ingredients to the butter/egg mixture with the date puree. Add the vanilla. Remove the bowl from the mixer and finish mixing by hand, scraping the bottom and sides of the bowl. Mix just until smooth and homogenous.
5. Pour or scoop batter into non-stick molds 2/3rds full. Bake @ 350 F for 15-25 minutes, until well browned and springy to the touch. Unmold and let cool.
Butter 9 oz
Light Brown Sugar 7 oz
Light Corn Syrup 3 oz
Heavy Cream 10 oz
Fleur de Sel Salt ¾ tsp
Vanilla Bean 1 ea
Or Vanilla Extract 1 Tbsp
1. Combine all ingredients in a pot. If using the vanilla bean, cut the bean lengthwise and scrape the seeds. Add both the seeds and the whole bean to the pot. The sauce will expand significantly in the pot, so make sure it’s in a large pot.
2. Bring to a full boil while stirring occasionally.
3. Reduce heat low enough to make the sauce. Gently simmer and cook the sauce for 5 minutes.
4. Strain the sauce through a fine-mesh sieve or strainer.
5. Pour the sauce into soufflé ramekins (coffee mugs or any other microwaveable container large enough to hold the date cakes), using approximately ¼ cup of sauce each. Place a date cake in the sauce. Pour another ¼ cup sauce on top of the date cake. Wrap tightly with plastic.
6. Refrigerate cakes until ready to serve.
7. Microwave individual cakes while still wrapped in plastic for 1 minute. Carefully unwrap and unmold each ramekin into a bowl. Add more hot sauce if desired. Serve with vanilla ice cream.
Enjoy this delicious taste of winter in a bowl!