Sticky Toffee Pudding

In celebration of the royal wedding of Prince Harry and Meghan Markle, I decided to make a decidedly British dessert. Of course, I’m going to put a southern American twist on it, too. Sticky toffee pudding is one of those things I’ve read about in novels and thought that it would good to eat in the early morning hours.

I started with this recipe from the BBC’s Good Food but then had to make a number or substitutions and conversions (and translations). I don’t have treacle, but I did have molasses. I don’t have the demerara or muscovado sugar but I did have brown sugar. I had no dates but I did have figs.

The result is a figgy spice cake that is very rich with complex flavor.

Sticky Toffee Pudding

1 cup whole dried figs
¾ cups boiling water
1 teaspoon vanilla extract
1 cup flour, sifted
1 ½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon baking soda
2 eggs
1 stick butter, divided
1/2 cup brown sugar
2 tablespoons molasses (or black treacle)
1/2 cup milk
1 tablespoon rum

For the toffee sauce

¾ cups light brown sugar
4 tablespoons butter, cut into pieces
1 cup heavy cream
1 tablespoon molasses (or black treacle)

Chop the figs into small and pieces and then put them in a bowl. Pour over the boiling water over and leave for about 30 mins until cool and well-soaked. Use a potato masher or a fork to mash the figs. Stir in the vanilla extract and set aside.

Use two tablespoons of the butter to butter and flour seven ramekins or a small bundt pan and sit them on a baking sheet.

Preheat oven to 350F.

In a medium bowl, whisk the sifted flour, baking powder, salt and baking soda together. Beat the remaining 6 tablespoons of the butter and sugar together in a large bowl for a few minutes until creamy. Add the eggs one at a time, beating well between additions. Beat in the molasses. Gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used. Mix in the rum. Stir the soaked figs into the pudding batter. The batter will be soft and thick. Spoon it evenly between the containers, allowing room to rise. Bake for 20-25 minutes for ramekins and 35-40 minutes for a bundt pan, until firm and a toothpick inserted in the center comes out clean.

Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the molasses, turn up the heat slightly and let the mixture bubble away for 5 minutes or until it is a rich toffee color, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the cream.

Remove the puddings from the oven and set on a wire rack for 5 minutes before loosening them from the sides with a small knife before turning them out. They can be served now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes. Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).

When ready to serve, heat oven to 350 degrees F. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling.

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