Troquet

Recipe: Sticky Toffee Pudding

By Chef Sarah Woodfine. Yields 18 small cakes (recipe can be halved).

For the cake batter:

• 2 ¼ cups pitted dates
• 2 cups cold water
• 3 tsp. baking soda
• ½ cup unsalted butter, softened
• 1 ¼ cup sugar
• 3 eggs at room temperature
• 1 ¾ cup flour
• 3 tsp. vanilla extract
• 2 tsp. salt

For the sauce:

• 2 cups light brown sugar
• 2 cups heavy cream
• Combine in a saucepan and allow to boil for five minutes, then set aside.

Method:

1. Pre-heat oven to 350 degrees.
2. Put dates, baking soda and cold water in a heavy saucepan and bring to a boil. Allow to boil for 4-5 minutes (it will begin to foam; adjust heat accordingly so it doesn’t boil over).
3. Cream butter, sugar and eggs together with a beater, then add the flour, vanilla and salt. Scrape down the bowl and be sure all ingredients are well-incorporated and that no lumps remain.
4. In a food processor, add the warm date mixture and blend til smooth. Add it to the batter and mix well.
5. Coat 18 small ramekins (we use 4 oz. martini glasses, which can go in the oven) with non-stick spray and pour in the batter. Bake for 16-18 minutes or until top is firm to the touch.
6. Unmold the baked cakes, set them in a roasting pan, and pour the sauce over to cover. Make a lid of aluminum foil and refrigerate the cakes for at least 12 hours.
7. Serve warm, plated with a garnish of vanilla ice cream and/or fresh berries and some extra sauce.

Home | Menus | Contact | About | Recipes | Press | Website by Dale J. Cruse