Sticky Toffee Pudding
- Level: Easy
- Yield: 6 puddings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 822
- Total Fat
- 46
- Saturated Fat
- 29
- Carbohydrates
- 94
- Dietary Fiber
- 0
- Sugar
- 79
- Protein
- 12
- Cholesterol
- 181
- Sodium
- 467
- Total: 1 hr 40 min (includes soaking time)
- Active: 45 min
Ingredients
Toffee Sauce:
11 tablespoons unsalted butter
300 grams dark brown sugar
90 grams molasses
1 tablespoon instant espresso powder
1/4 teaspoon kosher salt
3/4 cup heavy cream
Cake:
105 grams all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
220 grams pitted Medjool date meat, divided
3/4 cup water, boiling
1 large egg plus 1 yolk
85 grams (6 tablespoons) unsalted butter, melted
65 grams dark brown sugar
50 grams granulated sugar
1/4 teaspoon vanilla extract
1/2 teaspoon instant espresso powder
Directions
Special equipment:
food processor, 6-cup popover pan, skewers- For the toffee sauce: Melt the butter in a small saucepan over low heat, then add the sugar, molasses, espresso powder and salt. Whisk to work out any lumps, then continue to cook over low heat.
- When bubbles appear at the edge of the pan, whisk in the cream and bring to a bare simmer. Remove the pan from the heat, cover and set aside.
- For the cake: Position a rack in the center of the oven and heat to 350 degrees F.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- Place 150 grams of the pitted dates and the boiling water in the bowl of a food processor fitted with the standard S-blade. Allow to soak for 2 minutes, then pulse 3 times.
- Add the eggs, butter, both sugars, the vanilla extract and espresso powder to the food processor and pulse 5 times. Follow with the flour mixture and the remaining dates and pulse 3 more times.
- Coat the bottom of each well in a 6-cup popover pan with 1 1/2 teaspoons of the toffee sauce. Follow with the batter, filling each cup 3/4 of the way full (see Cook's Note). You may have a few tablespoons of batter leftover depending on the size of your popover pan.
- Bake for 11 minutes, then remove the pan from the oven and tap either on the oven door or countertop 3 times to deflate. Rotate the pan 180 degrees and bake another 11 minutes or until the middle of the cakes reach 210 degrees F.
- Place the popover pan on a half-sheet pan and run a skewer around the outer rims to loosen the cakes. Pierce each cake several times with the skewer, poking all the way down to the bottom of the pan. Pour 1 tablespoon of toffee sauce over each pudding and let soak for 30 minutes.
- When ready to serve, heat your broiler to high and broil the puddings until bubbly, 1 to 2 minutes. Remove and immediately run the skewer around the outer rims, cover with a clean sheet pan and invert to release.
- Serve with more toffee sauce spooned over each pudding.
Cook’s Note
A number 10, 3.25-ounce disher works perfectly here if you have one.