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

Yield: 8 Servings

Sticky Toffee Pudding on Ingredients:

  • 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

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.

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