Sticky Toffee Pudding with Dates and Candied Ginger
Adapted from Sweet! (Da Capo) by Mani Niall. Because I like the play of sweet and spicy, I added a handful of chopped candied ginger to the recipe. You can use Golden Syrup, which is one of the best sweeteners ever. I also made a batch with treacle from England, which is similar to molasses, and it was excellent, too. Things got a little out of hand here, and I ended up making Sticky Toffee Pudding twice this week, the second time in my Baker’s Edge pan. If using one, bake the pudding for 35 to 40 minutes.
Adapted from Sweet! (Da Capo) by Mani Niall. Because I like the play of sweet and spicy, I added a handful of chopped candied ginger to the recipe. You can use Golden Syrup, which is one of the best sweeteners ever. I also made a batch with treacle from England, which is similar to molasses, and it was excellent, too. Things got a little out of hand here, and I ended up making Sticky Toffee Pudding twice this week, the second time in my Baker’s Edge pan. If using one, bake the pudding for 35 to 40 minutes.
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch of salt
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs (at room temperature)
- 3/4 cup (150g) granulated sugar
- 1 cup (250ml) water
- 2 cups (500ml) heavy cream
- 1/2 cup (90g) demerara ( or muscovado sugar or another dark brown sugar)
- 2 1/2 tablespoons golden syrup or molasses
- 6 ounces (180g) pitted dates (snipped or chopped)
- optional: 1/3 cup (40g) candied ginger (chopped)
- 1 1/4 cups (175g) flour
- 4 tablespoons (55g) unsalted butter
- Carbohydrate 6.11933332539684 g
- Cholesterol 1337.31666666004 mg
- Fat 204.720886665209 g
- Fiber 0 g
- Protein 29.7951866611824 g
- Saturated Fat 123.251313332425 g
- Serving Size 1 1 recipe (686g)
- Sodium 2991.41999982603 mg
- Sugar 6.11933332539684 g
- Trans Fat 16.2613219999255 g
- Calories 1958 calories
Step-by-step
- Preheat the oven to 350F (190C) and butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish).
- Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
- Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
- To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.
- In a small bowl, sift together the flour, baking powder, and salt.
- In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)
- Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
- Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Remove the pudding from the oven, and let cool slightly before serving.
My Sticky Toffee Pudding Journey: A Tale of Two Batches (and a Baker's Edge Pan!)
Let me tell you, friends, about my recent obsession: Sticky Toffee Pudding. It all started innocently enough. I found a recipe – a delightfully spicy adaptation, I might add – and thought, "Why not? I've been meaning to try something new." Little did I know this seemingly simple dessert would consume my kitchen (and my free time) for an entire week. It’s a testament to how a seemingly simple recipe can become a culinary adventure, especially when you’re a home cook with a penchant for experimentation.
The first batch was a triumph. The pudding, rich and decadent, was perfectly complemented by the spicy kick of candied ginger. The toffee sauce, glossy and intensely flavorful, was the ideal counterpoint to the moist, tender cake. I used Golden Syrup, as the recipe suggested, and it imparted a lovely, subtle sweetness that wasn't overpowering. I savored every bite, happily indulging in a second, maybe even a third, helping. The success was so satisfying; it fueled my desire to make it again. I even considered making it into a small business, selling my sticky toffee puddings online or even at a local market. However, I soon realised that making this pudding required a lot of free time, which was difficult to juggle with my current commitments.
But then came the second batch. This time, I decided to upgrade my baking game and used my trusty Baker's Edge pan. Now, this pan is a marvel of engineering – it perfectly distributes heat, resulting in evenly baked goods. My confidence soared, and the anticipation was palpable. I meticulously followed the recipe – the meticulous measurement of ingredients, the careful whisking, the gentle folding of the batter—it was almost meditative. And the result? Even better than the first batch! The pudding was perfectly moist in the center, with a delightful caramelized crust from the Baker’s Edge pan. I served it to my friends and family, and each one exclaimed, “Oh My God, it’s so good!”, “You must have been a professional pastry chef for many years!”. The compliments were so satisfying, it boosted my confidence even more. The success wasn't just about a perfectly baked pudding; it was about the joy of creating something delicious, the satisfaction of mastering a technique, and the pleasure of sharing it with loved ones. It was a beautiful experience from start to finish.
This recipe is truly a keeper. Whether you're a seasoned baker or a kitchen novice, I highly recommend giving it a try. Just be warned: once you taste the magic of this Sticky Toffee Pudding, you might find yourself making it twice in a week, too!
Beyond the joy of baking, there’s also a sense of pride and accomplishment that accompanies creating something truly special. I believe that the time invested in making this dessert is a valuable investment into self-care and relaxation. So, the next time you’re feeling overwhelmed, or simply want a delicious treat, I encourage you to try out this recipe. It's a journey worth undertaking.
