Sticky Date Toffee Pudding

Total Time:
55 min
15 min
40 min

16 servings

  • Sticky Toffee Pudding:
  • 500 grams (17 2/3 ounces) dates, pitted and chopped
  • 20 grams (2/3 ounce) baking soda
  • 250 grams (8 3/4 ounces) granulated sugar
  • 230 grams (8 1/8 ounces) unsalted butter
  • 3 eggs
  • 750 grams (26 1/2 ounces) all-purpose flour
  • 20 grams (2/3 ounce) baking powder
  • Brown Sugar Bourbon Sauce:
  • 700 grams (24 2/3 ounces) brown sugar
  • 300 grams (10 1/2 ounces) heavy cream
  • 250 grams (8 3/4 ounces) unsalted butter
  • 200 grams (7 ounces) bourbon
  • 1 vanilla bean, split and scraped
  • Special equipment: a 1-liter (4.2 pint) pudding mold; oven-safe plastic wrap

  • For the pudding: Preheat the oven to 330 degrees F. Bring 400 grams (14 1/8 ounces) water to a boil and pour over the dates. Let sit for 2 minutes, then add the baking soda. Blend the date mixture in a food processor, leaving some chunks.

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar and butter until soft. Add the eggs one at a time, scraping down the sides of the bowl between additions. Add the flour and baking powder, and mix until combined. Add the date mixture to the batter and mix until combined.

  • Fill the mold three-quarters full. Cover with oven-safe plastic wrap. Place the mold in a water bath filled halfway up the sides of the pudding. Bake until golden brown, 15 to 30 minutes.

  • For the sauce: In a saucepot, combine the brown sugar, cream, butter, bourbon and vanilla seeds. Bring to a boil, then reduce the heat to a simmer; cook until the sugar dissolves. Keep warm until ready to serve.

  • Pour the warm sauce over the pudding and serve.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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