You’ll often dream of sticky toffee pudding once you learn how to prepare it. This traditional British dessert is well-liked in Britain, Canada, Australia, and New Zealand. It is thought to have been invented in a tavern in northwest England. The cake is moist and supple and is sweetened with brown sugar as well as dates that have been coarsely chopped or pureed.
Before going back into the oven for a second time, the cake is sandwiched between layers of buttery toffee sauce. On the plate, the additional sauce is then liberally drizzled on top. To balance out the thick sauce, the completed pudding is served with custard, whipped cream, or vanilla ice cream.
1 hr 30 mins
2 hrs 20 mins
When British people use the word “pudding,” they most frequently mean a sweet or savory food that was previously steamed. Since many of these traditional recipes have been modified over time, baking directions are now frequently provided alongside steaming instructions. Although dessert, in general, is now referred to in the UK as “pudding,” you are still more likely to come across a dish that is closer to cake than anything else.
Assemble the components.
To make the toffee sauce, combine 1 1/4 cups of the cream with the butter, corn syrup, and sugar in a medium saucepan and heat to a boil. After that, simmer for about 40 minutes, stirring often over moderately low heat until a deep amber caramel forms. The remaining 1 1/4 cups of cream are then slowly whisked in.
Through a sieve, pour the sauce into a bowl. Then, cook the dates and water in a small saucepan over moderately low heat for about 15 minutes, or until the dates are tender.
Place the dates in a food processor along with any liquid, and pulse until extremely smooth. Then the oven to 350 degrees Fahrenheit. Butter six 4-ounce ramekins just a little. Mix the salt, baking soda, and baking powder with the flour in a small basin.
Brown sugar and butter should be combined in a medium bowl and mixed at a medium speed with an electric mixer until light and fluffy. Add the date puree after beating in the egg and vanilla. Next, beat in the dry ingredients at a low speed. After that, smooth the tops of the ramekins after spooning the batter inside.
A toothpick put into the centers should come out clean after 20 minutes of baking. Take the cakes out and let them cool a little. Keep the oven running. The cakes’ tops should next be trimmed so that they are level with the ramekin rims using a tiny serrated knife. A tablespoon of the toffee sauce should then be placed into each ramekin after cleaning them out. Put the cut-side-up bottom layers of the cakes back into the ramekins.
Place the remaining cake layers on top of another tablespoon of toffee sauce in the ramekins. Next, apply another spoonful of the toffee sauce equally over the cakes. The toffee should begin to bubble around the edges after 10 minutes of baking the ramekins on a baking sheet.
After the puddings have cooled for five minutes, invert each one onto a dessert dish by running a thin-bladed knife around the interior of the ramekins. Spoon some of the remaining toffee sauce around the puddings after rewarming it. Serve with whipped cream or vanilla ice cream.
Want to up the ante on this dessert’s decadence? Serving it with homemade vanilla ice cream or freshly produced whipped cream will assist in best cutting through the cake’s butterscotch sweetness. There is no reason not to serve this at your next gathering since the toffee sauce may be prepared and chilled up to a week in advance.
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