Sticky Toffee Pudding

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Sticky Toffee Pudding is a warm, rich, moist dessert that is perfect for any occasion. You’d never guess that there are dates in this recipe!

Sticky Toffee Pudding | Bites of Bri

How was your weekend? Did you have a good Valentine’s Day? We celebrated Valentine’s Day at home with some risotto and some lobsters. Then, we spent Saturday helping my sister and her husband move into their new house. It was really fun to help them unpack and help them get settled in. Plus, they got to unwrap all of their wedding gifts and I got to help organize their kitchen…weeee! 🙂

Have you heard of Sticky Toffee Pudding? We are pulling double duty today with a recipe that hails from Grand Cayman by way of England. Perfect! And you thought English food wasn’t the best, well this recipe is enough to refute that reputation. I promise.

 Most of the dishes in our Winter Olympics series have been savory, not sweet, but this sweet dish is sweet enough to stand on it’s own.

We first came across this dish in Grand Cayman, a place where we’ve vacationed since I was really little. On some of our most recent trips, we’ve been known to have Sticky Toffee pudding taste testing contests where we rank the best recipes from different places across the island. It was really hard work to taste all of those Sticky Toffee puddings. What wasn’t so hard was determining the winner. Tried and true, the Calypso Grill’s version won out every single time. It won by such a landslide that we found ourselves picking up carry-out Sticky Toffee puddings multiple nights on our vacation. Hey, what can we say? We know what we like.

So, today, I bring you sticky toffee pudding. This cake is super simple to make and is made with…dates! You would never know. Sticky Toffee Pudding is a rich dense cake with an almost spiced flavor that is served alongside caramel toffee sauce and cream. Yes, cream! All of that awesome sauce just melts into the cake leaving you with a dessert that melts in your mouth. You can thank me later.

My mouth is watering.

Preheat the oven to 350 degrees.

You’ll need medjool dates for this recipe. Start by pitting the dates. I usually smash them with the side of the knife and then pull the pit from the center. It’s almost like pitting a kalamata olive. That’s the pit right there in the center.
Sticky Toffee Pudding 23 | Bites of Bri   Sticky Toffee Pudding 22 | Bites of Bri

Then, once you’ve pitted all of your dates, give them a rough chop so that they’re in small pieces. It will be sticky and it may be challenging, but the good news is that they don’t need to look perfect. Once you’ve chopped the dates, add them to a small saucepan with 1 1/4 cups of water. Bring this to a boil.

Sticky Toffee Pudding 21 | Bites of Bri   Sticky Toffee Pudding 20 | Bites of Bri

Once it has come to a boil, remove the pan from the heat and add the baking soda. It will look frothy! This is perfect. Allow it to cool slightly while you make the batter.

Sticky Toffee Pudding 19 | Bites of Bri

In a medium mixing bowl combine the flour, baking powder, and salt (not pictured). In a separate bowl, using a hand mixer or your stand mixer, combine the butter, sugar, and vanilla. Add 1 egg, beat, add half of the flour mixture, beat, add half of the date mixture, beat. Then repeat those steps. This is your batter.

Sticky Toffee Pudding 18 | Bites of Bri   Sticky Toffee Pudding 17 | Bites of Bri

Sticky Toffee Pudding 16 | Bites of Bri   Sticky Toffee Pudding 15 | Bites of Bri

Sticky Toffee Pudding 14 | Bites of Bri   Sticky Toffee Pudding 12 | Bites of Bri
You can use a 9X9 baking dish for this recipe. Butter it and then add a few tablespoons of flour to coat the butter.

Sticky Toffee Pudding 11 | Bites of Bri

Pour the batter into the dish. Place the dish in the oven and bake for 35-40 minutes until a toothpick comes out clean.

Sticky Toffee Pudding 10 | Bites of Bri

Sticky Toffee Pudding 9 | Bites of Bri

You can assemble the dessert when the cake is hot, or you can simply reheat it it later on. Your choice. Cut the cake into triangles or squares. Personally, I find that triangles offer more surface area for the caramel and cream, but it’s your choice. No pressure or anything…

For the sauce, combine the sugar, cream, and butter to a boil in a small saucepan. Boil at a rolling boil for 3 minutes. Remove it from the heat and add either brandy or cognac and the vanilla. You can make this ahead either the same day (and store it at room temperature) or the day before (and store it in the refrigerator).

Sticky Toffee Pudding 8 | Bites of Bri   Sticky Toffee Pudding 7 | Bites of Bri
Once you’re ready to serve, warm the cake slightly. I like to use the microwave for this step. Pour a tablespoon of milk or cream onto the cake prior to microwaving for 30 seconds. This will keep it moist. If you’re using the warm cake, place the wedges in a shallow bowl and pour 1/8 cup of cream over top.

Sticky Toffee Pudding 6 | Bites of Bri   Sticky Toffee Pudding 5 | Bites of Bri   Sticky Toffee Pudding 4 | Bites of Bri
Then, pour roughly 1/8 cup (or more to your liking) caramel sauce over top.

Sticky Toffee Pudding 3 | Bites of Bri   Sticky Toffee Pudding 2 | Bites of Bri   Sticky Toffee Pudding 0 | Bites of Bri
Don’t leave any sauce behind when you eat it!

Sticky Toffee Pudding | Bites of Bri

Sticky Toffee Pudding

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 6 large portions

Sticky Toffee Pudding is a warm, rich, moist dessert that is perfect for any occasion. You’d never guess that there are dates in this recipe!

Ingredients

  • For the cake:
  • 6 oz medjool dates (this equates to roughly a dozen dates)
  • 1 1/4 cups water
  • 1 tsp baking soda
  • 1 1/2 cups all purpose flour (plus a few tbsp for the pan)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter (plus 1 tbsp for the pan)
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • For the sauce:
  • 1 1/4 cups light brown sugar (packed)
  • 1/2 cup cream
  • 1/4 cup butter
  • 1 teaspoon of brandy or cognac
  • 1/2 tsp vanilla
  • Cream or Whole Milk for topping

Instructions

  1. Preheat the oven to 350 degrees.
  2. You’ll need medjool dates for this recipe. Start by pitting the dates. I usually smash them with the side of the knife and then pull the pit from the center. It’s almost like pitting a kalamata olive.
  3. Then, once you’ve pitted all of your dates, give them a rough chop so that they’re in small pieces. It will be sticky and it may be challenging, but the good news is that they don’t need to look perfect.
  4. Once you’ve chopped the dates, add them to a small saucepan with 1 1/4 cups of water. Bring this to a boil. Once it has come to a boil, remove the pan from the heat and add the baking soda. It will look frothy! This is perfect. Allow it to cool slightly while you make the batter.
  5. In a medium mixing bowl combine the flour, baking powder, and salt. In a separate bowl, using a hand mixer or your stand mixer, combine the butter, sugar, and vanilla. Add 1 egg, beat, add half of the flour mixture, beat, add half of the date mixture, beat. Then repeat those steps. This is your batter.
  6. You can use a 9X9 baking dish for this recipe. Butter it and then add a few tablespoons of flour to coat the butter.
  7. Pour the batter into the dish. Place the dish in the oven and bake for 35-40 minutes until a toothpick comes out clean.
  8. You can assemble the dessert when the cake is hot, or you can simply reheat it it later on. Your choice. Cut the cake into triangles or squares. Personally, I find that triangles offer more surface area for the caramel and cream, but it’s your choice. No pressure or anything...
  9. For the sauce, combine the sugar, cream, and butter to a boil in a small saucepan. Boil at a rolling boil for 3 minutes. Remove it from the heat and add either brandy or cognac and the vanilla. You can make this ahead either the same day (and store it at room temperature) or the day before (and store it in the refrigerator).
  10. Once you’re ready to serve, warm the cake slightly. I like to use the microwave for this step. Pour a tablespoon of milk or cream onto the cake prior to microwaving for 30 seconds. This will keep it moist.
  11. Place the wedges in a shallow bowl and pour 1/8 cup of cream over top. Then, pour roughly 1/8 cup (or more to your liking) caramel sauce over top.
http://bitesofbri.com/2014/02/sticky-toffee-pudding/

Recipe from Bon Appetit

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Comments

  1. Rebecca Reynolds says

    I am absolutely thrilled to find the Calypso Grille recipes here. We are having a Caribbean Christmas this year and are using our favourite recipes from Cayman as our inspiration. Any chance you have a recipe for Decker’s Lobster Mac and Cheese? We were hoping for this as our entree for the evening. Really looking forward to trying out your recipes for the House Salad and Sticky Toffee Pudding.

  2. Tamara says

    Can you share the recipe of the House Salad at the Calypso Grill. I have tried to duplicate it with no success. Love the Sticky Toffee Pudding – have it every time we are in the Camans.

Trackbacks

Leave a Reply