search
Loading
|  home | feedback | help          
StarChefs
home
recipes

FOR THE LOVE OF
 
PUDDING
 

Jennifer Giblin of Blue Smoke, New York on StarChefs.com
Pastry Chef Jennifer Giblin


Blue Smoke
116 East 27th Street
New York, New York 10016
(212) 447-7733

Sticky Toffee Pudding
Pastry Chef Jennifer Giblin of Blue Smoke—New York, NY
Adapted by StarChefs.com
November 2006

Yield: 8 Servings

Sticky Toffee Pudding on StarChefs.com Ingredients:

    Cake:
  • 8 ounces dates
  • 1 cup stout beer
  • 1 teaspoon baking soda
  • 3 ounces butter
  • 8 ounces sugar
  • 1 ½ teaspoons vanilla extract
  • 3 eggs, whisked
  • 8 ounces flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

    Toffee Sauce:
  • 8 ounces butter
  • 8 ounces dark brown sugar
  • 1 vanilla bean, scraped
  • 4 ounces heavy cream
  • Pinch of salt
  • Dash of lemon juice

    Crème Fraiche:
  • 1 pound crème fraîche
  • 1 Tablespoon powdered sugar
  • 1 Tablespoon vanilla extract

    To Assemble:
  • Toasted pecans, to garnish

Method:
For the Cake:
Preheat oven to 350°F. Grease a 9 x 13 inch-baking pan and line with parchment paper. Blend the dates in a food processor until they come together in a ball and set aside in a bowl. In a small saucepan, heat the beer. Just before it boils add the baking soda and whisk well. Add beer mixture to the dates and smooth together. Set aside to cool. Cream together the butter, sugar, and vanilla extract in a mixer until light and fluffy. Gradually add the eggs to the butter mixture in four parts. Make sure to scrape down the sides after each addition of egg. Sift together the flour, baking powder, salt, cinnamon, and nutmeg. Add 1/3 of the flour mixture to the batter and beat until incorporated, then add one half of the date mixture and mix to incorporate. Repeat with another third of flour and date mixture ending with the last third of flour. Spread mixture evenly in the baking pan and bake for 15 minutes before rotating. Continue baking for another 5 minutes or until done.

For the Toffee Sauce:
Place butter, sugar and vanilla in a saucepan and cook over medium heat. Stir and continue cooking until mixture is smooth and just begins to boil. Remove from heat and stir in the heavy cream, salt, and lemon juice.

For the Crème Fraiche:
Put the crème fraîche, sugar and vanilla extract into a mixer fitted with whisk attachment. Whip until fairly stiff but be careful not to over-whip. Scoop the crème fraîche into a piping bag fitted with a medium-sized round nozzle for plating.

To Assemble:
Cut cake into squares and cover each portion with toffee sauce. Place one piece of cake on each plate. Heat for 40 seconds in the microwave and top each piece with toasted pecans and whipped crème fraîche.

back to top

hotlinks_general_narrow
  • Holiday Baking
  • DC Risings Stars 2006

  •    
     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy