Monday November 14, 2011
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Sticky Toffee Pudding Recipe
Sticky Toffee Pudding
Note: This recipe, as with many basic baking recipes, uses weight measurements which are more consistent than volume measures. You can purchase a simple scale for weights under 2 lbs at any kitchen supply store or large grocery stores these days. They are well worth the $5 to $20 investment.
- 450 g pitted dates
- 450 ml water
- 180 g softened unsalted butter
- 450 g brown sugar
- 6 eggs
- 1 tbsp vanilla extract
- 540 g unbleached white flour
- 1 tbsp baking powder
- pinch of salt
- Boil dates in water until soft (about 5 mins.) and puree in a food processor. Cream the butter and sugar together in a mixing bowl using the paddle attachment, then add the date puree, eggs, and vanilla. Mix until a smooth creamy base is formed. Sieve flour, baking powder, and salt together and add to wet mixture. Mix gently until just combined into a homogenous batter.
- Pour in buttered and floured 8 oz. ramekins three quarters full and bake at 350 F for about 10 to 15 minutes. Cool the puddings and remove from them from the ramekins, placing them on a cookie sheet. Freeze them for 2 hours on the cookie sheet, then transfer them into a large freezer bag.
Sauce:
(Make this sauce just before serving the puddings)
- 300 g white sugar
- 300 g unsalted butter
- Juice of one lemon
- 300 g heavy cream
- Boil sugar and butter together until golden brown and shock with lemon...stir in cream. Flavour with vanilla, rum, or your favorite liqueur.
- At service, remove the puddings from the freezer and place them on a dinner plate. Thaw for 30 minutes at room temperature, then warm them either in a microwave or 300 F oven until hot. Serve with the sauce and either whipped cream or vanilla ice cream.
Serves 8
