I saw my first recipe for sticky toffee pudding in People Magazine February 28, 2011, in a sidebar that was covering English recipes in celebration of Kate and Prince William getting married. The girls and I were going to go to our friend’s house to watch The Royal Wedding with them, and I thought that would be just the dessert to bring. I had it all planned out in my mind: I would unveil the special dish and everyone would “ooh” and “ahh” over it and exclaim how it was just-like-home and marvel in my cooking expertise.
It didn’t happen.
For starters, it called for English Double Cream (for the toffee sauce) which I still have no idea what it is. It also called for “Lyle’s Golden Syrup.” Huh? The final straw… it asked for self-rising flour, which is way above my cooking inclinations. Combine those cooking factors with the main one which was/is this: my friends don’t give doodle what I bring as long as I show up. We had appetizers from Trader Joe’s instead, and a merry time was had by all.
Inspiration Strikes Again
Fast forward three years, as I opened up my Saveur Magazine November 2014 issue and there it was, sticky toffee pudding, calling again to me. Since the biggest thing I had planned that holiday season was, well, nothing, I decided to put cooking in the forefront, and sticky toffee pudding was at the top of my list.
When I made this, I found it to be fairly straightforward. Mixing in dates with boiling beer was something new and I was surprised to find that, when cooled and taste tested, was actually good.
This was the first time I made toffee sauce, let alone anything toffee-ish, but the flavors of butter, vanilla, and lemon came out perfectly.
Since then, I make sticky toffee pudding as a holiday treat.
The dates lend to a soft texture, and the spices warm up the toffee-soaked bread.
Special Ingredients
- Medjool dates
- Dark stout beer
- Nutmeg
It makes for the perfect, pillowy, pudding-like bite.
I believe you can put a toffee sauce on just about any dessert-like treat, but this is one special dish where it goes hand in hand. Add whipped cream if you like (I do!) and you’re well on your way to enjoying a delightful, festive, sweet treat.
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Sticky Toffee Pudding
Equipment
- 9" x 13" baking dish or 8 ramekins or 8 mini pan molds
- food processor
Ingredients
- 1 cup stout beer preferably Guinness Extra Stout
- 10 large pitted Medjool dates roughly chopped
- 1 teaspoon baking soda
- 6 tablespoon unsalted butter room temperature
- 1 cup plus 2 tbsp white granulated sugar
- 1 1/2 teaspoon vanilla extract
- 3 large eggs room temperature
- 2 cups all-purpose unbleached flour
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon grated nutmeg
- 1/4 teaspoon kosher salt
Toffee Sauce
- 1 cup dark brown sugar packed
- 1 vanilla bean (or 1 1/2 teaspoon vanilla extract)
- 16 tablespoon unsalted butter room temperature
- 1/2 cup heavy cream
- 2 tablespoon lemon juice freshly squeezed
- 1/8 teaspoon kosher salt
- whipped cream optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a 1 quart saucepan, bring beer, baking soda and dates to a boil. Let cool. Transfer to a food processor; puree until smooth.
- In a bowl, whisk together the dry ingredients: flour, cinnamon, baking powder, nutmeg, and salt.
- In a different (bigger) bowl, mix together the sugar, butter, and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Then, slowly add dry ingredients, alternating with reserved date mixture, until a smooth batter forms.
- Pour into a greased 9"x 13" baking dish. Or, you can bake as individual puddings in small ramekins or mini loaf molds filled about half full. (You will need 8 ramekins or molds.)
- Bake for 20 minutes, or until a toothpick comes out clean.
- Meanwhile, make the toffee sauce. Simmer sugar, butter, and vanilla bean and seeds (or vanilla extract) in a 4 quart saucepan over medium until sugar is dissolved and brought to a boil about 5 to 10 minutes.
- Remove from heat; stir in cream, lemon juice, and salt. It will be grainy but become smooth upon standing. Let cool and thicken slightly. Remove vanilla pod (if used).
- Drizzle toffee over pudding and serve with whipped cream.
Adapted from Saveur.
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