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Sticky Toffee Pudding |
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| Ingredients: |
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
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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 chopped dates, 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
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| Procedures: |
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
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
Place 1 cup of the pitted dates and the boiling water in the food processor. 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 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.
Bake at 350o for 11 minutes, then remove the pan from the oven and tap on the countertop 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, 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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| Notes: |
2024-02-14: An excellent 6. We had 2 after the salmon dinner and the other 2 pairs went totally the freezer along with a pint of sticky toffee pudding sauce.
2023-02-12: Our 1st batch was excellent.
2023-02-08: Added to our cookbook
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12/06/2024
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