Sticky Toffee Pudding
Yield: 12 portions, using straight sided silicone cake molds
283g pitted dates 198g unsalted butter
454g water 340g brown sugar
¾ tsp. baking soda 226g heavy cream
226g AP flour ½ tsp. vanilla
½ tsp. baking powder
¼ tsp. each: cinnamon, nutmeg & ginger
½ tsp. salt
85g unsalted butter; softened
226g granulated sugar
3 large eggs
Method for Pudding:
Preheat oven to 375° F. and butter the 12 outer cups of silicone mold or spray lightly w/ pan spray. Place on a sheet pan.
Coarsely chop the dates and place in a heavy bottomed stainless steel saucepan, add the water and bring to a boil, reduce heat and simmer for 5 minutes. Remove pan from heat and stir in baking soda (the mixture will foam.) Let mixture stand for 20 minutes.
In a bowl sift together flour, baking powder, spices, Ovaltine, and salt. In a mixer bowl fitted with the paddle attachment cream the butter and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add the flour mixture in 3 batches beating after each addition until just combined. Add the date mixture and with a wooden spoon stir batter until just combined. Pour into prepared molds and add enough water to the sheet pan to just cover the bottom. Bake for approx. 20 to 30 minutes or until a tester comes out clean. Cool on speed rack.
Method for Sauce:
In a heavy bottomed sauce pan melt butter over moderate heat and add the brown sugar. Bring mixture to a boil, stirring occasionally until an amber color is achieved. Stir in the cream and vanilla; cook until slightly thickened. Serve warm.
Recipe by the School of Hotel, Culinary Arts and Tourism, Schenectady County Community College