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Learn to make sticky toffee pudding for the holidays with Alton Brown's date- and toffee-filled recipe. As seen on Good Eats: The Return.
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Course: Sweets
Keyword: British, Desserts, Entertaining, Holidays, Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding on Good Eats China
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.
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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
Sticky Toffee Pudding on Good Eats China
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.
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