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Sticky Toffee Pudding

Category: Desserts

  • Preparation Time
    Approx 5-10 Minutes
  • Baking Time
    35-40 Minutes
  • Serves
    10 Persons  
Sticky Toffee Pudding
  • 225gms dates pitted
  • 1 tsp baking powder
  • 85gms unsalted butter at room temperature
  • 170gms caster sugar
  • 2 eggs
  • 170gms APF
  • 1/4 tsp ground all spice
  • 1/4 tsp ground cinnamon
  • 2 tsb sour cream

Ingredients for Bourbon sauce

  • 115gms unsalted butter
  • 115gms packed brown sugar
  • 140ml double cream
  • 3 tbs bourbon

Ingredients for Creme anglaise

  • 1 cup heavy cream
  • 1 cup almond milk
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 1/2 cup sugar
  • 5 egg yolks
  • 4 tbsp bourbon
  • pinch of sea salt
  1. Preheat the oven to 375°F and grease a bundt pan
  2. Soak the dates in boiling water for a couple of minutes. Then drain the water and puree the dates in a food processor
  3. Cream butter and sugar until pale, add the eggs, flour, all spice and cinnamon and mix together
  4. Fold in the sour cream and pureed dates
  5. Pour the batter in a greased bundt pan and bake for 35-40 mins

Directions for Bourbon sauce:

  1. Place the butter, sugar and cream in a saucepan over low heat until the sugar has dissolved and the sauce has thickened and darkened in colour
  2. Remove the saucepan from the heat and stir in the bourbon

Directions for Creme anglaise:

  1. Place the cream, milk and vanilla bean in a saucepan and bring to a gentle simmer, stirring frequently for 5 mins and then take it off the heat
  2. Whisk egg yolks with sugar until slightly pale yellow
  3. Temper the cream mixture by adding a bit of the egg yolk mixture and whisk. Add the remainder of the egg mixture.
  4. Return the saucepan and cook over low heat stirring constantly until desired consistency of the sauce is achieved.
  5. Take it off the heat and run it through a sieve to ensure the sauce is smooth and lump free
  6. Allow it too cool for 2-3 hours, you can heat it up again before serving

Notes: Creme anglaise can be made up to 2-3 days ahead of time and stored in a glass airtight container.

Recipe by: Bianca Dastoor

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