sticky toffee pudding
Recipe courtesy of Meaghan Coltrain, Executive Sous Chef, Bellerive Country Club (St. Louis, Mo.)
Ingredients
- butter - 2 1/4 lbs.
- all-purpose flour - 9 cups
- dates - 2 1/2 lbs., chopped
- coffee - 6 cups, freshly brewed
- baking soda - 2 Tbsps.
- baking powder - 2 Tbsps.
- salt - 1 tsp.
- brown sugar - 4 1/2 cups
- eggs - 12 ea.
- Ingredients for Toffee Sauce:
- butter - 2 lbs.
- cream - 4 cups
- dark brown sugar - 4 cups
- salt - 1 1/2 tsp.
- vanilla bean paste - 2 tsps.
Instructions
1. Steep chopped dates in freshly brewed coffee.
2. Sift dry ingredients.
3. Melt butter in a saucepot.
4. Whip eggs and sugar until light and fluffy.
5. Slowly stream butter into egg mixture. Whip for 5 minutes.
6. Add dry ingredients into a mixing bowl and mix until just combined.
7. Fold in dates and coffee.
8. Bake at 325 degrees F. in individual souffle dishes for approximately 12-16 minutes.
9. Once baked, soak the puddings with Toffee Sauce.
Procedure for Toffee Sauce:
Bring all ingredients to a rolling boil while stirring constantly.