"if you wish to be glamorous, become a cake baker" -The Joy of Cooking

Sunday, December 26, 2010

Sticky Toffee Pudding....I'm in love

Yesterday for our Christmas dessert I made a traditional sticky toffee pudding.  I have read about steamed puddings from reading Nigella Lawson’s books but I was never able to find the pudding mold until this Christmas I found a very pretty one at Williams-Sonoma.
It came with the recipe inside and so I was very excited to try it out.  It came out perfect :) 
the mold


ready for steaming

One of the BEST desserts I’ve ever had….it is super moist and tender. A perfect thing to end the feast.

8 comments:

  1. Hi! My wife and I made this same toffee pudding last year with the same William Sonoma mold. I want to make it again this year for Christmas, but I lost the recipe booklet that came with it. Would you still have that recipe and be able to e-mail it to me? I haven't been able to find it anywhere online.

    Please help. Thanks!

    Micah

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  2. Sticky Toffee Pudding


    For the pudding:


    10 dates, pitted and sliced 1/4 inch thick
    1/2 tsp baking soda
    3/4 cup (180ml) warm water
    1 1/3 cups (220g) all purpose flour
    1/2 tsp baking powder
    3/4 tsp salt
    2/3 cup (155g) firmly packed light brown sugar
    2 eggs
    2 tsp vanilla
    5 Tbs (75g) unsalted butter, melted


    For the sauce:


    8 Tbs (1 stick/125g) unsalted butter
    1 cup (220g) firmly packed light brown sugar
    3/4 cup (180ml) heavy cream
    1 tsp vanilla
    pinch of salt


    Preheat an oven to 350F. Lightly butter and flour the sticky toffee pudding mold. Bring a large saucepan of water to a boil over high heat.


    Put the dates in a small bowl, sprinkle with the baking soda and pour in the warm water. Cover and let soak for 5 mins.


    In a small bowl, stir together the flour, baking powder and salt. Set aside


    In a food processor, combine the brown sugar and the date mixture and process until well incorporated, about 10 long pulses. Add the eggs and vanilla and process for 5 seconds. transfer to a bowl and gently stir in the flour mixture. pour the batter into the prepared mold and cover with the lid, tying it securely with butchers twine as illustrated on the lid. Place the mold in a large dutch oven with its lid transfer to the oven and bake until a skewer inserted into the center of the pudding comes out clean 50-60mins.


    for the sauce, in a heavy saucepan over medium heat melt the butter, then whisk in the brown sugar until combined. bring to a simmer and cook, whisking occasionally until the mixture is deep amber, 4-6 mins. carefully add the cream, vanilla and salt; remove the pan from the heat and whisk to combine. transfer 1/2 cup of sauce to a small bowl and reserve for serving.


    When the pudding is done, remove the mold from the water bath and remove lid but keep the pudding in the mold. Using a long skewer poke 25-30 holes in the pudding and pour the about half of the warm sauce over and let stand 5 mins, then pour remaining sauce over and leave at room temp 2-3 hrs.


    To serve:


    Place the pudding in a microwave and heat 1-2mins. heat the reserved sauce. place plate upside down over the mold and carefully invert the pudding gently shaking the mold to release the pudding. drizzle the warm sauce over the pudding and serve immediately.


    serves 8-10


    * to bake the pudding butter and flour the mold and prepare batter as instructed but do not cover the mold with its lid. place the mold directly on the oven rack and bake until the pudding is golden and a skewer inserted into center comes out clean, 45-55 mins.


    * baking will yield a pudding with a drier cake-like texture

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  3. Thanks so much!! :) I'll be sharing this with my family this weekend.

    Have a Merry Christmas!

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  4. Happy Christmas!!
    glad I could help and let me know how your pudding came out this year.
    I'm looking forward to making it again for christmas day :)

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  5. Thank you so much! The recipe of my mould was on the box which I threw away after writing it all down.... But I missed out one ingredient (brown sugar in the toffee sauce)... Thank you so much for writing out the recipe and saving my pudding - I hope it tastes well!

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  6. Your Welcome Maggie!! it will taste awesome!!

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  7. Hi there, Do you have any suggestions about how to prepare this ahead of time? I'll be transporting it to the family home out-of-town a few days later. Also, I have a metal pot for the water bath that JUST fits over-top the opening of the WS mold--in fact, it may be flush over it. Will that still work for the steaming approach? Many thanks! Karen

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  8. Hi Karen,
    I have never made it ahead of time, usually on the day i'm going to serve it but I think it would be fine to steam it, cool it down and then wrap it well with plastic wrap and keep it in the fridge.
    When you want to serve it, warm it slowly in a low oven then invert onto your serving platter.
    When I steam the pudding I add water to the water line indicated on the outside of the pudding mold. Sometimes the lid doesn't fit, depending on what pot I use so I just cover the top tightly with foil before putting it in the oven.
    Hope this helps
    Romina :)

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