Recipe courtesy of The Burns Pub & Restaurant
Sticky Toffee Pudding
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 518
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 80
- Dietary Fiber
- 2
- Sugar
- 58
- Protein
- 6
- Cholesterol
- 128
- Sodium
- 215
- Total: 2 hr 5 min (includes cooling time)
- Active: 50 min
Ingredients
Toffee Pudding:
5 tablespoons butter, at room temperature, plus more for greasing the pan
2 1/2 cups all-purpose flour, plus more for flouring the pan
8 ounces chopped, pitted dates
1 teaspoon baking soda
1 1/2 cups boiling water
2 teaspoons baking powder
1 cup packed brown sugar
2 teaspoons vanilla extract
2 tablespoons molasses
2 tablespoons dark corn syrup
2 large eggs
Toffee Sauce:
1/2 cup (1 stick) butter
1 cup packed brown sugar
1/2 cup heavy cream
1 cup half-and-half
3 tablespoons granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
Directions
- For the toffee pudding: Preheat the oven to 350 degrees F.
- Grease and flour large muffin cups. Place the dates in a bowl with the baking soda, then pour the boiling water over them. Set aside.
- Combine the flour and baking powder in a bowl and set aside. Cream the butter and brown sugar together in a mixer on low speed. Add the vanilla, molasses and corn syrup. Mix until combined. Add the eggs one at a time until incorporated. Add the flour slowly. Scrape down the sides. Beat on medium speed for 1 minute, then turn off the mixer. (Do not overbeat the flour mixture.)
- Place the dates and their liquid in a food processor and pulse 4 to 5 times. (It does not need to be completely smooth; you want some texture.) Turn the mixer to low and slowly add the date mixture. Scrape down the bowl multiple times. Fill the muffin cups two-thirds of the way and bake until the muffins pull away from the sides and become a deep brown color, about 35 minutes.
- For the toffee sauce: Place the butter in a pot on medium heat until completely melted. Add the brown sugar. Bring to a soft boil and cook until smooth and not gritty, about 5 minutes. Turn off the heat and slowly stir in the heavy cream. Use warm, and ladle over the muffins.
- Place the half-and-half in a pot over medium heat. Add the granulated sugar. Stir until the sugar is dissolved, about 5 minutes. Slowly whisk in the egg yolks. Reduce the heat to low and continue to stir slowly. Once the custard coats the back of a teaspoon, it is ready. The custard will thicken slightly; be careful not to overcook, or the eggs will look scrambled. Pour the custard into a bowl and stir in the vanilla. Place a layer of plastic wrap on the custard surface and allow to cool to room temperature. Pour approximately 2 tablespoons custard around the already warm sticky muffins and toffee sauce.