Recipe courtesy of Fred Isla
Sticky Date Toffee Pudding
- Level: Intermediate
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 808
- Total Fat
- 33
- Saturated Fat
- 20
- Carbohydrates
- 119
- Dietary Fiber
- 3
- Sugar
- 80
- Protein
- 7
- Cholesterol
- 120
- Sodium
- 476
- Total: 55 min
- Active: 25 min
Ingredients
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
Directions
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.