Blueberry Sticky Toffee Pudding
Blueberry Sponge Cake, Scotch Caramel, Sweet Corn Ice Cream, Blueberries, Edible Flowers
Pastry Chef Sofia Schlieben of JF Restaurants | New York, NY
“This dish is a globally inspired interpretation of traditional British sticky toffee pudding. I wanted to use the Vitamix Commercial immersion blender to creatively pair it with native New World ingredients like sweet corn and blueberries.” — Pastry Chef Sofia Schlieben
Adapted by StarChefs | January 2026 | Photo: Alexander Zeren
INGREDIENTS
Sweet Corn Ice Cream:
1 quart heavy cream
1 quart whole milk
4 cobs fresh corn, cobs and kernels separated
100 grams glucose
50 grams trimoline
22 egg yolks
434 grams granulated sugar
Spiced Oat Streusel:
560 grams all-purpose flour
250 grams oats
185 grams dark brown sugar
175 grams granulated sugar
¾ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground clove
½ teaspoon ground ginger
435 grams unsalted butter
Blueberry Fluid Gel:
1 kilogram blueberry purée
140 grams granulated sugar
12 grams agar agar
15 grams Chardonnay vinegar
Scotch Caramel:
720 grams granulated sugar
80 grams glucose
113 grams 12-year aged Scotch whisky
240 grams unsalted butter
480 grams heavy cream
1 tablespoon kosher salt
Blueberry Sponge Cake:
425 grams blueberry purée
65 grams buttermilk
120 grams sour cream
285 grams all-purpose flour
10 grams ground cinnamon
7 grams baking powder
2 grams baking soda
2 grams kosher salt
220 grams granulated sugar
210 grams brown sugar
110 grams canola oil
200 grams whole eggs
4 grams vanilla extract
To Assemble and Serve:
Blueberries
Edible flowers
METHOD
For the Sweet Corn Ice Cream:
In a pot over medium-high heat, bring cream, milk, corn kernels, and corn cobs to a boil. Remove from heat and let sit 1 hour at room temperature. Remove cobs and using a Vitamix Commercial immersion blender, purée until smooth. Pass through a fine mesh sieve. Return mixture to pot over medium heat and stir in glucose and trimoline. Bring to a boil. Place yolks in a mixing bowl and temper with cream mixture, then add to pot. Add sugar and whisk until sugar has fully dissolved. Cook until mixture reaches 180°F. Strain into a nonreactive container and refrigerate overnight. The next day, process base in an ice cream machine according to manufacturer's instructions. Transfer to nonreactive containers and freeze.
For the Spiced Oat Streusel:
Heat oven to 325°F. In a mixing bowl, combine all dry ingredients. Slowly incorporate butter until a crumble-like consistency is achieved. Transfer to a sheet tray and bake 15 minutes, or until golden brown. Let cool. Transfer to an airtight container and reserve.
For the Blueberry Fluid Gel:
In a pot over medium heat, bring blueberry purée to a boil. Whisk in sugar and agar agar. Bring to a boil. Transfer mixture to a sheet tray and let cool. Transfer to a mixing bowl and add vinegar. Using a Vitamix Commercial immersion blender, purée until smooth and glossy. Pass through a fine mesh sieve. Transfer to a squeeze bottle and refrigerate.
For the Scotch Caramel:
In a saucepan over medium heat, combine sugar and glucose. Cook until a medium caramel is achieved. Reduce heat and slowly add whisky. Deglaze pan with butter, stirring constantly until smooth. Fold in cream and salt, whisking until combined. Reduce heat and keep warm.
For the Blueberry Sponge Cake:
Heat oven to 325°F on low fan setting. In a mixing bowl, combine blueberry purée, buttermilk, and sour cream. Using a Vitamix Commercial immersion blender, purée until smooth. Set aside. In a separate mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine sugars and oil. With the machine running on low speed, slowly incorporate eggs and vanilla, mixing until just combined. Slowly stream in blueberry mixture, mixing until well incorporated. Transfer to a half sheet tray and bake 20 minutes, or until just set. Top with warm Scotch Caramel.
To Assemble and Serve:
In a mixing bowl, toss blueberries with desired amount Blueberry Fluid Gel. Set aside. Using a ring cutter, punch out 1 circle Blueberry Sponge Cake. Top with dressed blueberries and 1 quenelle Sweet Corn Ice Cream. Finish with desired amount Spiced Oat Streusel. Garnish with flowers.
