Sticky Toffee Pudding
Recipe by Nicole Thom-Arens
Serves 9 to 12
After years of reading British novels and watching British television, I was finally inspired to develop my own sticky toffee pudding after a late-spring trip to Ireland where I tasted it for the first time. I spent months reviewing different recipes—each taking its own spin on the traditional dessert. Some had loads of molasses, some had none; some used prunes and dates; some blended the fruit and water while some used only dates and left them large; some used coffee; some used dark brown sugar while some used a mix of light brown and granulated. After baking Nigella Lawson’s version and tasting one at Gordon Ramsey’s Hell’s Kitchen in Las Vegas, I developed this recipe, which is a balance between the two tastes. Contrary to popular belief that this is best served on the day of baking, I quite enjoyed warming up the leftovers the following day.
Ingredients:
7 ounces pitted dates3/4 cup boiling water1 teaspoon baking soda5 tablespoons unsalted butter, room temperature1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/3 cup dark brown sugar1 tablespoon molasses2 large eggs, room temperature2 teaspoons baking powder3/4 cup all-purpose flour1/4 cup whole-wheat flour
Toffee Sauce:1/2 cup unsalted butter, softened 1 cup dark brown sugar1/4 cup light corn syrup1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)1/2 cup heavy whipping cream
Instructions:1. About 45 minutes before starting the cake, chop the dates into small pieces. Add them to a heat-proof bowl. Sprinkle over the baking soda, cover with 3/4 cup boiling water, stir, and allow to sit for at least 30 minutes. 2. While the dates are soaking, preheat the oven to 350 degrees. 3. Grease an 8x8 baking dish with butter or nonstick cooking spray. Set aside. 4. In a large mixing bowl, with an electric mixer, beat together the butter, sugar, salt, and molasses until lightened and well combined. 5. Add the eggs one at a time, mixing well between additions. Scrape down the sides of the bowl with a flexible spatula. 6. Mix in the baking powder. Add the flours and mix to combine. 7. Add the dates and water mixture and blend until smooth and combined. 8. Transfer the batter to the prepared baking dish. 9. Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. 10. While the cake is baking, make the sauce by combining the butter, corn syrup, sugar and salt in a medium saucepan. Heat over medium-low until the butter and sugar are melted then add the cream and increase the heat to bring to a boil. Boil for 1 minute then remove from heat. 11. Once the cake is baked, poke holes across the top of the cake with a skewer or toothpick. Pour the hot toffee sauce over the top of the cake. Allow the sauce to absorb into the cake then add additional sauce—reserve just enough to drizzle over each serving. 12. Allow the cake to cool slightly before serving with vanilla ice cream.
Ingredients:
7 ounces pitted dates3/4 cup boiling water1 teaspoon baking soda5 tablespoons unsalted butter, room temperature1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/3 cup dark brown sugar1 tablespoon molasses2 large eggs, room temperature2 teaspoons baking powder3/4 cup all-purpose flour1/4 cup whole-wheat flour
Toffee Sauce:1/2 cup unsalted butter, softened 1 cup dark brown sugar1/4 cup light corn syrup1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)1/2 cup heavy whipping cream
Instructions:1. About 45 minutes before starting the cake, chop the dates into small pieces. Add them to a heat-proof bowl. Sprinkle over the baking soda, cover with 3/4 cup boiling water, stir, and allow to sit for at least 30 minutes. 2. While the dates are soaking, preheat the oven to 350 degrees. 3. Grease an 8x8 baking dish with butter or nonstick cooking spray. Set aside. 4. In a large mixing bowl, with an electric mixer, beat together the butter, sugar, salt, and molasses until lightened and well combined. 5. Add the eggs one at a time, mixing well between additions. Scrape down the sides of the bowl with a flexible spatula. 6. Mix in the baking powder. Add the flours and mix to combine. 7. Add the dates and water mixture and blend until smooth and combined. 8. Transfer the batter to the prepared baking dish. 9. Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. 10. While the cake is baking, make the sauce by combining the butter, corn syrup, sugar and salt in a medium saucepan. Heat over medium-low until the butter and sugar are melted then add the cream and increase the heat to bring to a boil. Boil for 1 minute then remove from heat. 11. Once the cake is baked, poke holes across the top of the cake with a skewer or toothpick. Pour the hot toffee sauce over the top of the cake. Allow the sauce to absorb into the cake then add additional sauce—reserve just enough to drizzle over each serving. 12. Allow the cake to cool slightly before serving with vanilla ice cream.