It’s the weekend for me! I have to go into work on Sunday to test some new equipment before it can be released clinically but, for once, I don’t have anything pressing to finish at work today. So I’m actually going to take some time off before-hand in order to kind-of / sort-of get in a full weekend.
I see coffee, climbing, cinnamon buns and Callister in my future 🙂
Before that, let’s talk about this Sticky Toffee Pudding. This was one of Jonty’s creations, so I can only take credit for taking the pictures and confirming that it is, indeed, as good as it looks.
I was trying to remember the three W’s of this dessert:
Why did we think of making this pudding?
When did we talk about making this pudding?
Where did the pudding inspiration come from??
We knew the brainwave came sometime during the Christmas holiday. And then I remembered – we sampled some Sticky Toffee ice cream at Earnest Ice Cream when Jonty’s brother was here, and then proceeded to talk about all the great British puddings (desserts) that we love and adore! 🙂
I wasn’t sure if I had ever eaten this pudding before, and Jonty was quite certain that he had never made this pudding before, so really, deciding to make this dessert was a no-brainer.
Jonty scaled down his recipe (the first attempt made a 8″x8″ pan) to a sensible 3-ramekin quantity – one each and a share! 🙂
Making the caramel sauce takes a bit of care and attention, as the melting sugar can go from a solid form to a burning mess in the blink of an eye, so don’t walk away from the stove while you’re making it. Remember, always be careful around hot sugar, the burns can be very nasty.
For the caramel, once the sugar has melted and turned a lovely amber colour, remove it from the heat and very carefully add the cream, whisking to combine (it will bubble up quite a lot). Cover your hands and arms, in case the burning sugar spits out of the pan, because nobody wants to be scarred by their dessert! Add in the butter, if using, and continue whisking the sauce until the butter has melted.
Then you just need to let the caramel sauce cool a bit to thicken up. Yes, the waiting nearly killed me!
I don’t even know what else to say about this dessert, other than …
… MAKE IT!!! Your tummy will thank you 🙂
- 80 g (~4 large) Medjool dates, pitted and roughly chopped
- ½ tsp baking soda
- 150 mL boiling water
- 80 g (~1/3 cup) turbinado (or dark brown) sugar
- 25 g (~2 tbsp) unsalted butter, softened
- 1 egg, lightly beaten
- 80 g (~1/2 cup + 1 tbsp, spooned and leveled) all-purpose flour
- 1 tsp baking powder
- 35 g (~2 tbsp) pecans, chopped
- 100 g (1/2 cup) turbinado (or dark brown) sugar
- 125 mL (1/2 cup) whipping cream
- 60 g (1/2 stick) unsalted butter (optional)
- Pre-heat the oven to 350F and fully grease 3 ramekins (ours were 3" in diameter).
- Place the chopped dates, baking soda and boiling water into a bowl to soften.
- In a large bowl, beat together the turbinado sugar and butter until fluffy. Add the egg and mix to combine.
- Stir in the flour and baking powder and mix until well-combined.
- Add in the dates AND their soaking water, along with the chopped pecans. Mix until combined, the batter will be quite runny.
- Pour into the three greased ramekins and bake for 25 to 30 minutes, or until the tops are slightly firm to the touch.
- Place the sugar in a thick-bottomed sauce pan and let dissolve over low to medium heat. Once it melts, it will begin to turn a light amber colour, as it starts to caramelize. As it keeps caramelizing, it will get darker; remove from the heat once it reaches a deep copper colour.
- Steadily pour the cream into the caramelized sugar and whisk until combined. Make sure you cover your hands and arms to avoid getting burned by any spitting sugar.
- Optionally, add the butter and whisk until it has melted into the sauce.
- Let the caramel sauce cool slightly to thicken.
- Turn out each of the puddings onto a plate or bowl.
- Drizzle as much of the caramel sauce as you would like.