Sticky Toffee Pudding
Ingredients
- 225 gDate (pitted and chopped)
- 175 mlMineral water (boiling)
- 1 tspBaking soda
- 150 gUnsalted butter (softened)
- 250 gBrown sugar
- 1 tbspCane molasses
- 2 pcEgg
- 175 gWheat flour
- 1 tspBaking powder
- 150 mlCream (heavy)
- 1 pinchGray sea salt
- 50 gMuscovado Sugar
Method
A dark, spongy cake soaked in a velvety caramel sauce. The rising steam carries scents of melted dates and cooked sugar.
- 1
Roughly chop the dates. Place them in a bowl with boiling mineral water and baking soda. Let soften for 15 minutes until the dates can be mashed with a fork.
- 2
Cream the softened butter with the brown sugar, muscovado sugar, and molasses. The mixture should become pale and fluffy. Incorporate the eggs one by one, whisking well between each addition.
- 3
Add the wheat flour, baking powder, and sea salt. Then pour in the dates with their soaking water. Mix gently: the batter should be quite liquid and homogeneous.
- 4
Pour into a buttered mold. Bake at 180°C. The cake is ready when it is firm in the center but a knife blade comes out slightly damp.
- 5
In a saucepan, heat the cream, the remaining butter, and brown sugar. Bring to a boil until the sauce coats the spoon and takes on a deep amber color.
- 6
Prick the warm cake all over its surface. Pour half of the boiling sauce over it so it penetrates the crumb. Serve the rest on the side.
Frequently asked questions
How do you get this dish right?
- Prick the cake with a fork as soon as it leaves the oven so the sauce reaches the center.
- If the sauce separates, add a tablespoon of hot water and whisk vigorously.
How long does this dish keep?
Keeps for 3 days in the fridge. Always reheat before serving to liquefy the caramel.
