Sticky Toffee Pudding Recipe – Learn like a Pro: You’ll dream about sticky toffee pudding all the time once you know how to make it. People say that this traditional British treat was made in a pub in northwest England. It is loved in Britain, Canada, Australia, and New Zealand.
Sticky Toffee Pudding Recipe – Learn like a Pro
It has a soft, moist sponge cake that is sweetened with brown sugar and dates that have been chopped up or mashed. There are layers of buttery toffee sauce between the cake before it goes back in the oven, and then there is a lot more on top when it’s served. When the pudding is done, it is given with custard, whipped cream, or vanilla ice cream to go with the rich sauce.
- 2 1/2 cups heavy cream, divided
- 1 stick unsalted butter (4 ounces)
- 1/2 cup light corn syrup
- 1 cup granulated sugar
- 6 ounces pitted dates (about 7 dates), preferably Medjool
- 3/4 cup water
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch of kosher salt
- 4 tablespoons unsalted butter, softened, plus more for greasing ramekins
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Vanilla ice cream or lightly sweetened whipped cream, for serving
- Get the items together.How to make the toffee sauce: Add the butter, corn syrup, and sugar to a medium-sized pot. Add 1 1/4 cups of the cream and stir to mix.
- Stirring often, cook over fairly low heat for about 40 minutes, or until a deep amber caramel forms.
- Add the last 1 1/4 cups of cream slowly while whisking. Put the sauce in a bowl after straining it through a sieve. Put the dates in a small pot and cover them with water.
- Simmer over medium-low heat for about 15 minutes, or until the dates are soft and the water is gone.
- Put the dates and any juice they come in a food processor and blend them until they are very smooth.
- Warm the oven up to 350°F. Butter six 4-ounce ramekins just a little. Mix the flour, baking powder, baking soda, and salt together in a small bowl.
- Melt the brown sugar and butter in a medium bowl. Use an electric mixer to beat the mixture at medium speed until it is light and fluffy. After adding the egg and vanilla, beat in the date mush.
- Add the dry ingredients while beating on low speed. Put the batter into the ramekins and make the tops smooth.
- Put them in the oven for 20 minutes, or until a toothpick stuck in the middle comes out clean. Take cakes out and let them cool down a bit. Don’t turn off the oven.
- Cut the cakes’ tops so they are level with the ramekin sides with a small knife that has serrated edges.
- Take the cakes out of the pan and flip them over onto a wire rack. Cut each cake in half across the middle.
- Clean the ramekins and put one tablespoon of the toffee sauce in each one. Stick the cut sides of the cakes back into the ramekins on the bottom.
- Add one more tablespoon of the toffee sauce to each dish, then add the rest of the cake layers on top.
- Lay out the cakes and add one more tablespoon of the toffee sauce on top. In a baking sheet, put the ramekins. Bake for 10 minutes, or until the toffee starts to bubble around the sides.
- After 5 minutes, run a thin-bladed knife around the inside of each ramekin to loosen the puddings. Then, turn each pudding over onto a serving plate. Warm up the rest of the toffee sauce and spread some on top of the puddings. Add vanilla ice cream or whipped cream and serve.
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