Sticky Toffee Puddings
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 6 (6-ounce) cakes
Ingredients
- Cakes:
- 6 ounces dried Medjool dates, pitted
- ¾ cup (6 ounces) hot water
- 2 teaspoons espresso powder
- 1 teaspoon vanilla bean paste
- 6 tablespoons (3 ounces) unsalted butter, at room temperature
- ¾ cup (5¼ ounces) light brown sugar
- 2 large eggs, beaten
- 1 cup (5 ounces) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- Toffee sauce:
- 1 cup (8 ounces) light brown sugar
- 12 tablespoons (6 ounces) unsalted butter
- ½ cup heavy whipping cream
- Whipped cream, to serve
Procedure
These little hot pudding-cakes are sweetened with a date purée flavored with coffee and the sauce is a creamy caramel. The combination is amazing. The same weight of fresh Medjool dates can be substituted when in season. Any extra sauce can be stored in a screw-top jar and refrigerated for up to 2 weeks. Use on crêpes, with apple pie or over ice-cream.
Heat the oven to 350°F. Butter 6 (6-ounce) custard cups and arrange on baking sheet.
To make cakes: In a medium bowl, combine dates and hot water and let steep just to soften the dates, about 10 minutes. In a food processor fitted with the metal blade, add dates with the hot water, espresso powder and vanilla bean paste and purée, about 30 seconds.
In the bowl of a stand mixer fitted with a paddle, cream butter and sugar together until light and fluffy, about 5 minutes. Add eggs a tablespoon at a time, beating well between each addition and scraping down the sides as needed. Add date purée and mix lightly. Stir in flour, baking powder and salt. The mixture will be quite sloppy.
Divide evenly between the 6 prepared custard cups, about 4 ounces in each cup. Each cup should be just over half full. Using the back of a spoon, make a hollow in the center to allow for even baking without a dome. Bake at 350°F for 35 minutes or until risen and golden.
Allow to stand for 5 minutes and then run a butter knife or small offset spatula around inside to loosen cake. Invert onto serving plate. Cut off any risen tops if necessary.
To make toffee sauce: While cakes are baking, place sugar, butter and cream in a large pan and heat over a low heat stirring occasionally until the sugar has dissolved, about 5 minutes. Bring to a boil, stir and reduce heat and simmer for 5 minutes.
To serve: Place cake cut-side down onto serving plate and ladle toffee sauce over the top. Serve with whipped cream.
Heat the oven to 350°F. Butter 6 (6-ounce) custard cups and arrange on baking sheet.
To make cakes: In a medium bowl, combine dates and hot water and let steep just to soften the dates, about 10 minutes. In a food processor fitted with the metal blade, add dates with the hot water, espresso powder and vanilla bean paste and purée, about 30 seconds.
In the bowl of a stand mixer fitted with a paddle, cream butter and sugar together until light and fluffy, about 5 minutes. Add eggs a tablespoon at a time, beating well between each addition and scraping down the sides as needed. Add date purée and mix lightly. Stir in flour, baking powder and salt. The mixture will be quite sloppy.
Divide evenly between the 6 prepared custard cups, about 4 ounces in each cup. Each cup should be just over half full. Using the back of a spoon, make a hollow in the center to allow for even baking without a dome. Bake at 350°F for 35 minutes or until risen and golden.
Allow to stand for 5 minutes and then run a butter knife or small offset spatula around inside to loosen cake. Invert onto serving plate. Cut off any risen tops if necessary.
To make toffee sauce: While cakes are baking, place sugar, butter and cream in a large pan and heat over a low heat stirring occasionally until the sugar has dissolved, about 5 minutes. Bring to a boil, stir and reduce heat and simmer for 5 minutes.
To serve: Place cake cut-side down onto serving plate and ladle toffee sauce over the top. Serve with whipped cream.
Sticky Toffee Puddings
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 6 (6-ounce) cakes
Ingredients
- Cakes:
- 6 ounces dried Medjool dates, pitted
- ¾ cup (6 ounces) hot water
- 2 teaspoons espresso powder
- 1 teaspoon vanilla bean paste
- 6 tablespoons (3 ounces) unsalted butter, at room temperature
- ¾ cup (5¼ ounces) light brown sugar
- 2 large eggs, beaten
- 1 cup (5 ounces) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- Toffee sauce:
- 1 cup (8 ounces) light brown sugar
- 12 tablespoons (6 ounces) unsalted butter
- ½ cup heavy whipping cream
- Whipped cream, to serve
Procedure
These little hot pudding-cakes are sweetened with a date purée flavored with coffee and the sauce is a creamy caramel. The combination is amazing. The same weight of fresh Medjool dates can be substituted when in season. Any extra sauce can be stored in a screw-top jar and refrigerated for up to 2 weeks. Use on crêpes, with apple pie or over ice-cream.
Heat the oven to 350°F. Butter 6 (6-ounce) custard cups and arrange on baking sheet.
To make cakes: In a medium bowl, combine dates and hot water and let steep just to soften the dates, about 10 minutes. In a food processor fitted with the metal blade, add dates with the hot water, espresso powder and vanilla bean paste and purée, about 30 seconds.
In the bowl of a stand mixer fitted with a paddle, cream butter and sugar together until light and fluffy, about 5 minutes. Add eggs a tablespoon at a time, beating well between each addition and scraping down the sides as needed. Add date purée and mix lightly. Stir in flour, baking powder and salt. The mixture will be quite sloppy.
Divide evenly between the 6 prepared custard cups, about 4 ounces in each cup. Each cup should be just over half full. Using the back of a spoon, make a hollow in the center to allow for even baking without a dome. Bake at 350°F for 35 minutes or until risen and golden.
Allow to stand for 5 minutes and then run a butter knife or small offset spatula around inside to loosen cake. Invert onto serving plate. Cut off any risen tops if necessary.
To make toffee sauce: While cakes are baking, place sugar, butter and cream in a large pan and heat over a low heat stirring occasionally until the sugar has dissolved, about 5 minutes. Bring to a boil, stir and reduce heat and simmer for 5 minutes.
To serve: Place cake cut-side down onto serving plate and ladle toffee sauce over the top. Serve with whipped cream.
Heat the oven to 350°F. Butter 6 (6-ounce) custard cups and arrange on baking sheet.
To make cakes: In a medium bowl, combine dates and hot water and let steep just to soften the dates, about 10 minutes. In a food processor fitted with the metal blade, add dates with the hot water, espresso powder and vanilla bean paste and purée, about 30 seconds.
In the bowl of a stand mixer fitted with a paddle, cream butter and sugar together until light and fluffy, about 5 minutes. Add eggs a tablespoon at a time, beating well between each addition and scraping down the sides as needed. Add date purée and mix lightly. Stir in flour, baking powder and salt. The mixture will be quite sloppy.
Divide evenly between the 6 prepared custard cups, about 4 ounces in each cup. Each cup should be just over half full. Using the back of a spoon, make a hollow in the center to allow for even baking without a dome. Bake at 350°F for 35 minutes or until risen and golden.
Allow to stand for 5 minutes and then run a butter knife or small offset spatula around inside to loosen cake. Invert onto serving plate. Cut off any risen tops if necessary.
To make toffee sauce: While cakes are baking, place sugar, butter and cream in a large pan and heat over a low heat stirring occasionally until the sugar has dissolved, about 5 minutes. Bring to a boil, stir and reduce heat and simmer for 5 minutes.
To serve: Place cake cut-side down onto serving plate and ladle toffee sauce over the top. Serve with whipped cream.