Sticky Toffee Pudding
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 6
What sets this classic English dessert apart from its cousin, the equally revered treacle sponge, is: dates. No dates, no sticky toffee pudding.Traditionally STP is steamed in a ceramic basin but since it’s mixed like a muffin, I say why not bake it like a muffin?This recipe first appeared in Season 1 of Good Eats: The Return.
Read More
Read Less
Software
Toffee Sauce
- 11 tablespoons unsalted butter
- 1 1/2 cups dark brown sugar
- 4 1/2 tablespoons molasses
- 1 tablespoon instant espresso powder
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream
Pudding
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups pitted Medjool date meat, divided
- 3/4 cup water, boiling
- 1 large egg, plus 1 large yolk
- 6 tablespoons unsalted butter, melted
- 1/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
Specialized Hardware
6-cup popover pan
Food processor
Skewers
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 6
Procedure
Toffee Sauce
- Melt the butter in a small saucepan over low heat, then add the sugar, molasses, espresso powder and salt. Whisk to work out any lumps, then continue to cook over low heat.
- When bubbles appear at the edge of the pan, whisk in the cream and bring to a bare simmer. Remove the pan from the heat, cover and set aside.
Pudding
- Position a rack in the center of the oven and heat to 350°F.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- Place 1 cup (150 grams) of the pitted dates and the boiling water in the bowl of a food processor fitted with the standard S-blade. Allow to soak for 2 minutes, then pulse 3 times.
- Add the egg, egg yolk, butter, both sugars, the vanilla extract and espresso powder to the food processor and pulse 5 times. Follow with the flour mixture and the remaining 1/2 cup (50 grams) dates and pulse 3 more times.
- Coat the bottom of each well in a 6-cup popover pan with 1 1/2 teaspoons of the toffee sauce. Follow with the batter, filling each cup 3/4 of the way full (a number 10 or 3.25-ounce disher works perfectly here if you have one). You may have a few tablespoons of batter left over depending on the size of your popover pan.
- Bake for 11 minutes, then remove the pan from the oven and tap either on the oven door or countertop 3 times to deflate. Rotate the pan 180 degrees and bake another 11 minutes or until the middle of the cakes reach 210°F.
- Place the popover pan on a half-sheet pan and run a skewer around the outer rims to loosen the cakes. Pierce each cake several times with the skewer, poking all the way down to the bottom of the pan. Pour 1 tablespoon of toffee sauce over each pudding and let soak for 30 minutes.
- When ready to serve, heat your broiler to high and broil the puddings until bubbly, 1 to 2 minutes. Remove and immediately run the skewer around the outer rims, cover with a clean sheet pan and invert to release.
- Serve with more toffee sauce spooned over each pudding.
RELATED RECIPES
