Who knows where this deliciously sinful recipe for Sticky Toffee Pudding was developed? We do know that it was in Britain, as that is where it first shows up, and we can speculate that it was for some nobleman who loved this sticky confectionary.
Indeed, as much as our unknown Lord or Lady loved this confectionary delight, we love it more, although it is not an easy production. In other words, to make this decadent delight, the steps must be followed exactly, otherwise when the “baking” has finished all that will come out of your ramekins will be some gooey-looking barely recognizable product that will not be the hit of the evening.
If you follow the instructions, as laid out, then the resultant Pudding will be the rave of the evening.
In creating this masterwork, there are two sets of ingredients, one for the toffee and the other for the pudding. When this work is completed, it will look as though it is a rocky volcano sitting in a delicious sea of toffee. So, without further ado, here are the instructions needed to make a dessert that will make a party a spectacular success that will talked about for years.
Creating the Masterpiece
In order to create this masterpiece dessert, you will need two sets of ingredients. The first is for the pudding that sits in the middle of the plate, around which the toffee is placed. As noted, if this is done correctly, then what is created is the image of an independent island floating on a sea of delicious toffee.
Let’s create pudding first. Here are the ingredients you need for the cake:
- 1/2-pound dates: the dates should be pitted and then put through a coarse chop. The result should be about 1-1/4 cups of coarsely chopped dates
- 1/2-cup water
- 1/2-tsp. baking soda
- 1-tsp. kosher salt
- 1-1/2-cups all-purpose flour
- 1 stick of salted butter at room temperature
- 1-cup packed light brown sugar
- 1/2-tsp.vanilla extract
- 2 large eggs, at room temperature
Place these ingredients aside, leaving them at room temperature and now you have to put together the toffee topping ingredients. They include:
- 3/4-s of a stick of unsalted butter at room temperature
- 3/4 -cup packed light brown sugar
- Either 1/2-tsp. of vanilla extract or the beans from the inside of a vanilla bean pod To use the vanilla bean, take a clean vanilla bean and cut off the tip, leaving the base intact. Next, find the central line of the bean and run your knife down it, splitting the bean in two. Inside, what is actually a bean pod, you will see the real vanilla beans. To use them, once the pod is opened, simply scrape the out with a knife blade. and seeds scraped
- 1/4-cup of heavy cream
Making the Toffee Cake
At this point, it’s time to make the Toffee Cake (no one ever said this was not a time-consuming menu, however, the results certainly are worth it. Here’s how it is done:
- Heat the oven to 350°F with the rack in the middle
- As the oven is heating, brush eight 6-oz ramekins with butter and flower, setting them aside.
- Now, combine the chopped dates, water and baking soda in a small saucepan over high heat and bring to a boil. Once you have them at a rolling boil remove them from the heat and set them aside.
- Next, using add your dry ingredients in a medium bowl and whisk them together to combine them and set them aside. Meantime, bring a medium pot of water to a simmer over high heat for a water bath.
- Next, using the paddle attachment in a heavy-duty mixer on medium speed, combine the butter and brown sugar until it is smooth and light. The mixing should bring in enough air so it will airy. This should take about five minutes.
- At this point, add in the vanilla and the eggs – four — one at a time. Beat the mixture until it just starts to combine.
- At this point, hand combines any unmixed products with a whisk and set the bowl aside. Meantime, add in your date mixture by hand and combine being sure not to overmix.
- Next. Divide the batter evenly among prepared ramekins and set them in a roasting pan or baking dish 13X9X2 or 8X8. This will serve as your water bath.
- Pour simmering water into the bottom of the baking dishes until it reaches halfway up the sides of the ramekins. Very carefully place the baking dishes on the center rack of the oven. Bake until the center of each cake is just set and a cake tester inserted into the middle of each comes out clean, about 50 to 60 minutes. Now, it’s time for the final step, the toffee sauce.
Creating the Toffee Sauce
Although this is creating the toffee sauce coating for the dessert cakes, it is a good time to make sure everything is okay. Fortunately, the dry cake tester has given information that the toffee cakes are done. So, we have to create the piece de resistance: the sauce.
To create the sauce, do the following:
- Tale a medium saucepan and melt butter over medium heat. Here is something that must be known, the melting butter should foam.
- Add brown sugar and vanilla extract or the seeds you extracted from the vanilla bean. Stir the mixture once and turn it down a bit so that it just remains at a bubble. When this is finished, it should be the color of maple syrup.
- Carefully add cream in a slow stream while stirring, and cook until the sauce bubbles, increasing in volume. This process should take about two minutes. At this point remove it from the heat.
- Since the ramekins have completed their cooking run, it’s a good idea to remove them from the oven, where they were staying warm.
- This is the point that takes patience as they look great on the rack but they would absolutely burn someone, so the wait until the cakes have cooled to room temperature.
- Once the cakes are cool, run a knife around the perimeter of each and invert to remove from the ramekins, then place upright on a serving plate.
- Serve the cakes at room temperature or slightly warmed, covered in warm toffee sauce.
This is the type of dessert one would use at the holidays as the perfect ending to a perfect meal or at a special family occasion. It is the type of dessert you want to mean something.
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