Adam's Sticky Toffee Pudding
My brother's Sticky Toffee Christmas pudding recipe that he serves with homemade Chai Latte Ice cream.
Yield
8 servingsPrep
20 minCook
20 minReady
60 min
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Toffee sauce | |||
| 2 | cups |
heavy whipping cream
|
*
|
| ½ | cup |
brown sugar
|
*
|
| 3 | tablespoons |
molasses
dark |
*
|
| 1 | pinch |
kosher salt
|
*
|
| 1 | tablespoon |
butter
|
*
|
| Pudding | |||
| 1 ½ | cups |
dates
chopped, pitted |
*
|
| 1 | cup |
water
|
*
|
| 1 | teaspoon |
baking soda
|
*
|
| ½ | teaspoon |
kosher salt
|
*
|
| 4 | tablespoons |
butter, unsalted
at room temperature |
*
|
| ¾ | cup |
sugar
|
*
|
| 2 | large |
eggs
at room temperature |
*
|
| 1 ½ | teaspoons |
vanilla extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Toffee sauce | |||
| 0 |
heavy whipping cream
|
*
|
|
| 0 |
brown sugar
|
*
|
|
| 0 |
molasses
dark |
*
|
|
| 0 |
kosher salt
|
*
|
|
| 0 |
butter
|
*
|
|
| Pudding | |||
| 0 |
dates
chopped, pitted |
*
|
|
| 0 |
water
|
*
|
|
| 0 |
baking soda
|
*
|
|
| 0 |
kosher salt
|
*
|
|
| 0 |
butter, unsalted
at room temperature |
*
|
|
| 0 |
sugar
|
*
|
|
| 0 |
eggs
at room temperature |
*
|
|
| 0 |
vanilla extract
|
*
|
|
Directions
1) Butter an 8-9" (20 - 23 cm) porcelain baking dish or deep-dish pie plate. Preheat the oven to 350℉ (180℃). Remove butter and eggs from the fridge to bring to room temperature.
2) Start by making the toffee sauce. Add the cream, brown sugar, dark molasses, and kosher salt to a medium pot and bring to a boil over medium-high, stirring often to melt the brown sugar evenly.
3) Once boiling, lower heat to medium-low and simmer, stirring with a spatula constantly for about 10 minutes, until the mixture is thick and coats the back of the spatula. Remove from heat and stir in the 1 tbsp of butter until melted and combined evenly.
4) Pour half the toffee sauce into the prepared baking dish or pie plate. Reserve the other half for serving the pudding. Place the baking dish into the freezer.
5) Next, make the pudding. In a 4-cup glass measuring cup, add the dates and the water. Microwave until the water starts to boil and allow the water to boil for 15 seconds before removing it from the microwave.
6) Stir in the baking soda and set aside for 5 minutes. The mixture will be foamy and bubbly. Using an immersion blender, blend the mixture until thick but still slightly chunky. Optionally, transfer the mixture to a food processor and pulse a few times.
7) Whisk together the all-purpose flour, baking powder, and kosher salt in a small bowl. Set Aside.
8) In the bowl of a stand mixer or with a hand mixer and large bowl, beat the room temperature unsalted butter and granulated sugar until fluffy and light. Beat in the vanilla, then the eggs, one at a time.
9) Add half the flour mixture to the stand mixer bowl, mix until just combined, then add the date mixture and mix until just combined. Add the final half of flour mixture and mix until just combined. Don’t over-mix the batter; it will make the pudding dense.
10) Remove the baking dish from the freezer and pour the batter into it. Bake until a toothpick inserted into the center comes out with moist crumbs attached. 45-50 minutes. Cool slightly before serving. Serve with spoonfuls of the reserved toffee sauce and accompany with whipped cream or chai latte ice cream.
