These warm, comforting little desserts are made with chopped dates and topped with a hot caramel sauce.
Directions for: The Borough's Sticky Toffee Pudding
Ingredients
cups pitted dates, chopped
1 Tbsp vanilla extract
1 tsp baking soda
cup butter
1 cup less 1 1/2 Tbsp demerara sugar
1 tsp baking powder
1 cups flour
1 egg
3 cups 35% cream
2 cups brown sugar
Directions
1. Preheat oven to 350F.
2. In a medium pot, bring dates, vanilla, and 1 1/2 cups of water to a boil.
3. Stir in baking soda and turn off the burner; let stand over the heat for 5 minutes.
4. While dates rest, cream together butter, sugar, and baking powder using a stand mixer fitted with a paddle attachment.
5. Once dates have rested, pour mixture into a food processor and blend until smooth.
6. Working in batches, alternate additions of the dates, flour, and eggs to the stand mixer until all ingredients have been added.
7. Mix well until fully incorporated.
8. Spoon mixture into greased molds and bake for 25 minutes, or until a toothpick comes out clean.
9. To make a sauce for the pudding, stir together the cream and brown sugar until smooth.
10. Serve puddings hot topped with sauce, to taste.
Tips and Substitutions
Special Equipment: Stand mixer with paddle attachment, Food processor, stand mixer, 6 to 8 ( cup) non-stick silicon toffee molds
Source and Credits
Recipe courtesy of Brian Beckett of The Borough
See more: Bake, Comfort Food, Dessert, Eggs/Dairy