Sticky Toffee Pudding Recipe

Sticky Toffee Pudding RecipeHere is our chef ’s spin on a favorite seasonal dessert. We are currently serving this scrumptious dessert, so test your culinary prowess and compare your version to ours. Dried black figs were substituted for California Dates. Be careful not to overcook the toffee sauce, as it will impart a burnt finish and don’t forget to serve with your favorite vanilla gelato.

Ingredients for the cake:
  • 2 cups dried black figs (about 12 ounces)
  • 1 . cups water
  • 1 . teaspoons baking soda
  • 2 cups bleached all-purpose flour
  • 1/2  teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup unsalted butter, room temperature
  • 1 . cups firmly packed light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
Ingredients for toffee sauce:
  • 1 cup unsalted butter
  • 3 cups firmly packed dark brown sugar
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Vanilla gelato or ice cream for serving
Directions:

Butter muffin tin or spray with cooking tray. Preheat oven to 325 degrees F.

Combine figs and water in saucepan. Bring to gentle boil, reduce heat to simmer and cook uncovered until figs have absorbed water. Remove from heat and stir in 1 teaspoon of baking soda. Let stand for about 20 minutes.

Meantime, sift together all dry ingredients for cake, and then set aside. In another bowl, beat together butter and brown sugar until fluffy. Beat in eggs, one at a time, and then add vanilla. Stir figs into batter. Gently fold dry ingredients into wet batter.  Fill muffin cups and then bake for about 22 to 28 minutes until tooth pick comes out clean.

While baking, make the toffee sauce. Start by combining butter and brown sugar over medium heat in saucepan. Cook until they melt. Add cream, vanilla, salt. Increase heat to high and bring to boil. Reduce to simmer and cook, stirring frequently until sauce thickens, 6 to 8 minutes.

Remove cakes from oven and poke tops with wooden skewer then drizzle with 1 TBSP. of the warm sauce and allow it to sink in. To serve turn upside down in a pool of warm sauce, and add a scoop of vanilla ice cream. Drizzle with additional Toffee Sauce.