Sticky Toffee Pudding (Serious Eats) by
Ingredients
For the pudding:
1 pound pitted Medjool or Barhi dates (454 g)
2 cups
2 teaspoons
1 pound flour (454 g)
2 teaspoons baking powder
small pinch kosher salt
10 tbsp butter, at room temperature, plus more for greasing
5 large eggs, at room temperature
2 tsp vanilla extract
For the sauce:
4 sticks of butter
1 pound dark brown sugar
small pinch kosher salt
1/2 tsp vanilla extract
1 C heavy cream
Vanilla Ice Cream or Whipped Cream
Instructions
For the pudding:
1. Adjust oven rack to middle position and preheat oven to 350.
2. Grease a 9 by 13 baking pan with butter, then dust with all purpose flour (and shake out excess)
3. In a medium saucepan, combine dates with water, and boil over high heat. Once boiling, remove from heat, add baking soda and sat, and let sit for 15 minutes, stirring occasionally. The mixture will bubble, this is fine - it's the baking soda reacting with the acidic elements of the dates. Transfer to a large bowl.
4. Use an immersion blender to puree the date mixture until smooth.
5. In a medium bowl, whisk flour and baking powder to combine.
6. Beat the butter, sugar, and vanilla on medium-high speed until well combined and fluffy (2-3 minutes). Pause to scrape the bowl and beater as needed with a flexible spatula. The fluffy mixture should be light yellow.
7. Reduce the speed to low, and add eggs one at a time, letting each fully incorporate before adding the next, scraping down as needed.
8. Stop the mixture and add flour. Mix on low until just combined (about 1 minute) - ensure that this is fully combined, scraping sides as necessary.
9. Add dates and their liquid, and mix on low speed until fully incorporated (about 1 minute). Again, use a flexible spatula to scrape sides, ensuring the mixture is homogenous.
10. Using a flexible spatula, scrape batter into a prepared pan and bake until cake has risen and darkened slightly. Check doneness with a skewer or butter knife, cooking until the implement comes out clean. This can take around one hour, but if using a heavier dish (like ceramic), this can take longer. Just continue to monitor so you don't dry the cake out.
11. Remove from oven and cool on wire rack for 30 minutes. Slice into 15 slices (3 by 5 grid).
For the sauce (prepare around 15-20 minutes before serving):
1. Prepare a double boiler (1-2 inches of water in a large saucepan, and a large glass bowl suspended in the saucepan).
2. Boil the water, and melt the butter into the bowl of the double boiler.
3. Once fully melted, add sugar, salt, and vanilla extract, whisky until smooth and sugar has dissolved. This could take 6-10 minutes.
4. Once the mixture is smooth (no longer grainy), remove the double boiler from the heat, and whisk in the heavy cream to incorporate.
5. Serve sticky toffee pudding in a bowl, and generously pour the toffee sauce over the cake. Serve both warm.
1. Adjust oven rack to middle position and preheat oven to 350.
2. Grease a 9 by 13 baking pan with butter, then dust with all purpose flour (and shake out excess)
3. In a medium saucepan, combine dates with water, and boil over high heat. Once boiling, remove from heat, add baking soda and sat, and let sit for 15 minutes, stirring occasionally. The mixture will bubble, this is fine - it's the baking soda reacting with the acidic elements of the dates. Transfer to a large bowl.
4. Use an immersion blender to puree the date mixture until smooth.
5. In a medium bowl, whisk flour and baking powder to combine.
6. Beat the butter, sugar, and vanilla on medium-high speed until well combined and fluffy (2-3 minutes). Pause to scrape the bowl and beater as needed with a flexible spatula. The fluffy mixture should be light yellow.
7. Reduce the speed to low, and add eggs one at a time, letting each fully incorporate before adding the next, scraping down as needed.
8. Stop the mixture and add flour. Mix on low until just combined (about 1 minute) - ensure that this is fully combined, scraping sides as necessary.
9. Add dates and their liquid, and mix on low speed until fully incorporated (about 1 minute). Again, use a flexible spatula to scrape sides, ensuring the mixture is homogenous.
10. Using a flexible spatula, scrape batter into a prepared pan and bake until cake has risen and darkened slightly. Check doneness with a skewer or butter knife, cooking until the implement comes out clean. This can take around one hour, but if using a heavier dish (like ceramic), this can take longer. Just continue to monitor so you don't dry the cake out.
11. Remove from oven and cool on wire rack for 30 minutes. Slice into 15 slices (3 by 5 grid).
For the sauce (prepare around 15-20 minutes before serving):
1. Prepare a double boiler (1-2 inches of water in a large saucepan, and a large glass bowl suspended in the saucepan).
2. Boil the water, and melt the butter into the bowl of the double boiler.
3. Once fully melted, add sugar, salt, and vanilla extract, whisky until smooth and sugar has dissolved. This could take 6-10 minutes.
4. Once the mixture is smooth (no longer grainy), remove the double boiler from the heat, and whisk in the heavy cream to incorporate.
5. Serve sticky toffee pudding in a bowl, and generously pour the toffee sauce over the cake. Serve both warm.