Sticky Toffee Pudding
Recipe courtesy of Todd Richter, Executive Pastry Chef, Prestonwood Country Club (Cary, N.C.)
Ingredients
- dates - 227 gms., pitted
- water - 397 gms.
- baking soda - 3.5 gms.
- butter - 64 gms.
- sugar, granular - 227 gms.
- eggs - 2
- all-purpose flour - 227 gms.
- baking powder - 11.5 gms.
- salt - 4 gms.
- vanilla extract - to taste
- Ingredients for the Sauce
- butter - 227 gms.
- brown sugar - 680 gms.
- heavy cream - 453 gms. (heat until hot)
- vanilla bean - 1 ea.
- salt - to taste
- Ingredients for the Streusel
- butter - 454 gms., cold, cubed
- brown sugar - 340 gms.
- sugar - 340 gms.
- salt - to taste
- vanilla - to taste
- bread flour - 680 gms.
Instructions
- Combine water and dates and bring to a boil. After a boil has been achieved, add baking soda, mix and set aside to cool. (This will produce some funky colors.)
- Using a Kitchen Aid mixer paddle (5-qt. bowl), cream butter, sugar, salt and baking powder well, and scrape the bowl down.
- Add eggs slowly, one by one, and scrape bowl. Add vanilla extract as well.
- Add date mixture and mix in, then scrape bowl.
- Add flour and mix in, then scrape bowl.
- Spray a 4-oz. mold with pan spray and fill 2/3 full.
- Bake at 350 degrees Fahrenheit until set in the center, 10-12 minutes (depending on size of mold and type of oven).
Procedure for the Sauce
- Combine brown sugar and butter. Caramelize to a nice brown color.
- Add hot heavy cream (be careful, as it may splatter).
- Stir cream in, and cook for 5 minutes on low heat to dissolve the sugar. Clumping may occur; strain to have a very smooth sauce.)
- Keep sauce warm for service. Cake should also be served warm. Can also add vanilla ice cream.
Procedure for the Streusel
- Combine cold butter, sugars, salt, vanilla and bread flour.
- Mix until a crumb texture is achieved.
- Place on a paper-lined sheet pan and bake at 350 degrees Fahrenheit until golden brown.
