Sticky Toffee Pudding

Updated: Jan 7

I made this luxe sticky dessert for Xmas dinner. It was kinda last-min-emergency put together dessert as more guests showed up than expected. I am glad that being half drunk, I still able to pull it off. I am also pleased that I managed to document the process with my phone. and so, I decided to share this lovely recipe with you lovely people.



This recipe is actually inspired by the great Nigella Lawson. You can check out her original recipe here. I added a few touches of my own and you can totally omit the alcohol. It will still taste awesome, but hey, it is the holidays season, so why not? If you can't find any molasses sugar, dark muscovado sugar will be a great substitute. I personally find that molasses sugar amps up the treacle flavor profile and it sorta gives this pudding a molassesy dark shine and undertone, as Nigella would describe it.



I would like to apologize for the bad photography. It was already late and you should know by now, how much I rely on natural lighting. I like to make a little extra sauce on the side. Just because I love extra warm sauce to be poured over my pudding. And if I am to get extra naughty, I will have a scoop of ice cream along with a drizzle sauce served on the side. If you wanna sin, at least do it properly right? Why don't we get started with the recipe? And... Happy Holidays lovely people!


Ingredients:

(Inspired by Nigella Lawson)

(Serve 8)

  • Batter:

  • Pitted Dates Quartered, 200g

  • Boiling Water, 200ml

  • Baking Soda, 1 TSP

  • Unsalted Butter, 75g + More For Greasing

  • Black Treacle, 2 TBSP

  • Molasses Sugar, 50g

  • Spiced Rum, 1 TBSP

  • Eggs, 2

  • Unbleached All Purpose Flour, 150g

  • Baking Powder, 2 TSP

  • Sauce:

  • Unsalted Butter, 75g

  • Molasses Sugar, 150g

  • Black Treacle, 1/2 TBSP

  • Spiced Rum, 1 TBSP

  • Heavy Whipping Cream, 100ml

  • Sea Salt, Pinch

Equipment:

  • Sauce Pot

  • Oven

  • Hand / Stand Mixer

  • 8 Inch Square Cake Pan

Directions:

  1. Prepare the batter.

  2. Preheat oven to 180 degree celsius or 360 fahrenheit.

  3. Grease cake pan with butter.

  4. Line with parchment paper with butter, overhanging. This will allow easy-unmolding later.

  5. Grease the parchment paper with butter as well. Set aside.

  6. In a bowl, add dates, boiling water and baking soda.

  7. Stir to mix well and until the baking soda has dissolved.

  8. In another bowl, cream butter and treacle with a hand or stand mixer until well combined.

  9. Add in sugar and cream until light and fluffy.

  10. Add in rum and eggs, 1 at a time, incorporating well.

  11. Using a spatula, fold in flour and baking powder, 1/3 portion at a time.

  12. Using a fork, mash the dates until lightly marshy.

  13. Once everything has incorporated, add in the mashed dates mixture.

  14. Fold until well combined.

  15. Transfer into the prepared cake pan.

  16. Wack into the oven and bake for about 30 mins or until the cake passes the skewer test.

  17. While the cake is baking, prepare the sauce.

  18. In a sauce pot over medium heat, add butter, sugar and treacle.

  19. Stir until well combined and until the butter has completely melted.

  20. Add in rum and cream.

  21. Stir to combine well.

  22. Remove from heat.

  23. Lastly, stir in salt.

  24. Set aside.

  25. Once the pudding is baked, poke a few holes with a skewer.

  26. Pour half of the sauce over the pudding.

  27. *If the sauce cooled and hardened, simply heat over medium heat until saucy again.*

  28. Twirl the cake pan to distribute the sauce evenly.

  29. Set aside to cool slightly, at least 30 mins.

  30. Unmold onto a cake stand or serving plate.

  31. Slice and serve immediately.

  32. Drizzle some more of that sauce on each serving slice.

  33. It is tastes better if served warm.


#toffee #pudding #dessert #indulgence

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