15 INGREDIENTS • 8 STEPS • 1HR 35MINS

Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Total time: PT5700.0S
Yield: 8
Ingredients: 314 gram All-Purpose Flour; 9 gram Baking Powder; 1 gram Kosher Salt; 322 gram Pitted Dates; 330 milliliter Water; 9 gram Baking Soda; 150 gram Unsalted Butter; 241 gram Granulated Sugar; 2 milliliter Vanilla Extract; 167 gram Egg; 426 gram Unsalted Butter; 6 gram Vanilla Bean Pod; 630 gram Dark Brown Sugar; 435 gram Heavy Cream; to taste Ice Cream

Indulge in a decadent Sticky Toffee Pudding with a warm, moist date cake, drenched in a rich English toffee sauce, and a scoop of luxurious dulce de leche ice cream. This classic British dessert offers a sublime treat with its delectable blend of sweet flavors and textures.

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1HR 35MINS

Total Time

Ingredients

Servings

us / metric

Sticky Toffee Pudding

2 1/2 cups

All-Purpose Flour

0.5 oz

Baking Powder

1/8 tsp

Kosher Salt

2 cups

Pitted Dates, chopped

1 1/3 cups

Water, boiled

2 tsp

Baking Soda

2/3 cup

Unsalted Butter, room temperature

1 cup

Granulated Sugar

1/2 tsp

Vanilla Extract

2/3 cup

Egg, room temperature

Toffee Sauce

2 cups

Unsalted Butter

1/4 cup

Vanilla Bean Pod

Removed from pods

2 3/4 cups

Dark Brown Sugar

15.5 oz

Heavy Cream

Assembly

to taste

Ice Cream

Dulce de leche flavor

Love This Recipe?

Hell's Kitchen

Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position. Tune in Thursdays at 8/7c on Fox. Stream next day on Hulu.

Cooking InstructionsHide images

step 1

Make the cakes: Grease 9 3”x2” round cake tins using non-stick spray.

step 2

In a large mixing bowl, whisk together the All-Purpose Flour (2 1/2 cups), Baking Powder (0.5 oz) and Kosher Salt (1/8 tsp).

step 3

Pour the Water (1 1/3 cups) over the dates and let sit for 2-3 minutes.

step 4

Add the Baking Soda (2 tsp) to the Pitted Dates (2 cups) and stir to combine. Place the mixture in the bowl of a food processor and pulse until slightly pureed.

step 5

In the bowl of a stand mixer fitted with the paddle attachment, combine the Unsalted Butter (2/3 cup), Granulated Sugar (1 cup) and Vanilla Extract (1/2 tsp). Cream the mixture together until smooth then gradually add the Egg (2/3 cup) until fully combined. Alternate adding the flour mixture and dates to the bowl, mixing between each addition until fully combined.

step 6

Divide the batter evenly between the prepared cake pans, cover with foil and place in the refrigerator for 30 minutes. Preheat oven to 320℉. Bake the cakes until a toothpick comes out clean, about 20 minutes.

step 7

Make the toffee sauce: In a medium saucepan over medium heat, melt the Unsalted Butter (2 cups) with the Vanilla Bean Pod (1/4 cup) and Dark Brown Sugar (2 3/4 cups). Bring the mixture to a boil then slowly add in the Heavy Cream (15.5 oz), whisking constantly until fully incorporated.

step 8

Turn the cakes out of the cake tins onto a plate. Drizzle the toffee sauce over the cake and serve with a scoop of dulce de leche Ice Cream (to taste).

RECIPES TAG

Shellfish-Free

Dessert

Vegetarian

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