Sticky Toffee Pudding with Date Sponge and Toffee Sauce
By Joe
Source: Serious Eats — Genevieve Yam, Sticky Toffee Pudding.
A sticky toffee pudding recipe for 15 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat to 350ºF (175ºC). Grease a 9- by 33 cm baking pan with butter, next dust with plain flour, shaking out excess. Mix dates with water in a mid-sized saucepan. Bring to the boil over a high flame. Remove from heat, add bicarbonate of soda and salt, and leave to sit till dates have softened and mixture has a little cooled, mixing now and then, around 15 minutes. (The mixture will bubble upwards—this is fine plus normal.) Using an stick blender, carefully purée date mixture till there are no lumps left. (Alternatively, move date mixture to a food processor or blender plus blend till there are no lumps left.) in a mid-sized bowl, beat flour and baking powder to mix; keep to one side. In a mixer with the paddle, beat butter, sugar, and vanilla on medium-high speed till everything is uniformly mixed plus fluffy, 2 to 3 minutes, pausing in order to scrape the bowl plus beater if you need to using one flexible spatula. (It will be light yellow plus won’t be as silky as when you whip butter for a cake.) Reduce speed to low plus tip in eggs one after another, letting every fully incorporate before adding the next, scraping down if you need to. Stop mixer and add flour. Blend on low speed till it has only just come together, around 1 minute. Tip in dates and their liquid and mix on low speed till fully incorporated, 30 seconds to 1 minute, using one flexible spatula in order to scrape down the sides of the bowl if you need to. Scrape batter into ready pan and bake till cake has risen, darkened a little, and a skewer inserted comes out clean, around 1 hour using a flexible spatula. Remove from oven and cool on a rack till cake is warm in order to the touch but no longer hot, around 30 minutes. For the Sauce: Around 10 minutes before you plan to offer the cake, in a mid-sized saucepan, melt butter over a mid-sized flame. Add sugar, salt, and vanilla extract, beating till there are no lumps left plus sugar has dissolved, 4 to 6 minutes. Take out from heat and beat in heavy cream to incorporate. Tip over cake and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
60.5 g per serving
121 % of the 50 g daily maximum · 242 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 793 kcal |
| Protein | 6.6 g |
| Carbohydrate | 107.1 g |
| of which sugars | 81.2 g |
| of which free sugars | 60.5 g |
| Fat | 39.8 g |
| of which saturates | 24.2 g |
| Fibre | 2.8 g |
| Salt | 0.88 g |
Protein per 100 kcal
0.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
