There’s such a lot we will chalk up to the naivete of youth — things that, on reflection, cause you to go, “What was I thinking?” on behalf of me, tons of these realizations involve food. As someone who grew up picky and slowly expanded my palate and knowledge into Professional Food Writer, hindsight is often particularly depressing.
Take sticky toffee pudding. Barely out of school and just learning the way to cook, I used to be inspired to undertake a sticky toffee pudding frozen dessert from Häagen-Dazs. even as the brand wanted, my then-boyfriend and that I fell hook, line, and sinker once we were overcome by curiosity after seeing a special a few flavor contest on Food Network. So we bought it, tried it and, well, the pint didn't do much for us, albeit I’m typically a faithful fan of the premium brand.
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“Okay, so maybe I’m just not into sticky toffee pudding,” I assumed, foolishly discounting one among the foremost beloved desserts of Great Britain. the very fact that it’s a supremely soft, date-filled and toffee-soaked cake didn't register. Flash forward about seven years, when my now-husband and that I was sitting during a cozy pub in Wimbledon on our first trip to England. Naturally, out came sticky toffee pudding for dessert. Naturally, it blew my mind. such a lot of time wasted!
We’ve hardly passed up a chance to eat sticky toffee pudding since then. And because of this recipe, I — and, fingers crossed, you — will hardly pass up a chance to form it again.
This particular version comes from one among my favorite restaurants, the Indian powerhouse Rasika in Washington. I’ve enjoyed it within the restaurant, although I liked it even more reception. The dessert is satisfyingly soft and saucy, with a not-too-cloying sweetness. The recipe makes a dozen individual portions employing a muffin tin, meaning everyone gets identical, attractive puddings.
If you favor to form one giant pudding, see the variation below, with a way supported a recipe from “Sweet!: From Agave to Turbinado, Home Baking with all kinds of Natural Sugar and Sweetener” by Mani Niall (Da Capo Lifelong Books, 2008), as shared by David Lebovitz on his blog. The larger pudding is especially tender and fluffy and makes for a very eye-catching presentation. If you wish contrasts, you’ll swoon over the sauce-saturated bottom and crunchy top.
Needless to mention, growing up has its benefits. I learned I loved sticky toffee pudding. But with this recipe in hand, you don’t get to be late to the party.
Recipe note: The undipped cakes are often refrigerated, tightly wrapped, for two days or frozen for 1 month. The toffee syrup is often refrigerated for up to 1 month. To serve, warm the cakes (thawed, if frozen) briefly within the microwave before dipping them within the warmed toffee.
FOR THE PUDDINGS
8 ounces pitted Deglet Noor dates
1 cup (240 milliliters) predicament
1 1/2 teaspoons bicarbonate of soda
1 1/2 cups (187 grams) all-purpose flour
1 1/4 teaspoons leaven
1/8 teaspoon salt
8 tablespoons (1 stick/113 gram) unsalted butter, at a temperature
6 tablespoons (76 grams) packed light or dark sugar
2 large eggs, at a temperature
FOR THE COFFEE SYRUP
1 cup (240 milliliters) cream
8 tablespoons (1 stick/113 gram) unsalted butter
3/4 cup (152 grams) packed light or dark sugar
Step 1
Position the baking rack within the middle of the oven and preheat to 350 degrees. Coat a 12-cup muffin tin with nonstick cooking spray.
Step 2
Make the puddings: during a kitchen appliance, pulse the dates until finely chopped. (This also can be done by hand, but the machine does a far better job.)
Step 3
In a medium bowl, stir together the dates, hot water, and bicarbonate of soda. Let rest for 10 minutes.
In a small bowl, whisk together the flour, leaven, and salt.
Step 4
In a stand mixer fitted with the paddle attachment or an outsized bowl with a hand mixer, beat the butter and sugar on medium speed until fluffy, about 3 minutes. Still on medium, add the eggs, one at a time, scraping down the bowl after each addition. Add the flour mixture in two additions on low speed. Scrape down the bowl.
Add the date mixture in three additions on low speed and blend until incorporated.
Step 5
Fill each muffin cup three-fourths full. Bake 18 to twenty minutes, until a toothpick inserted into the middle of 1 of the puddings, comes out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Carefully remove the puddings from the muffin pan and onto the rack.
Step 6
Make the toffee syrup: during a medium saucepan over medium heat, combine the cream, butter, and sugar and stir until the butter is melted and therefore the sugar is dissolved, 5 to 7 minutes.
Step 7
Remove the syrup from the warmth, poke the puddings everywhere with a skewer, and dip each cake, one at a time, into the syrup, turning them over and over to soak them well before transferring to a (microwaveable) serving plate.
Step 8
To serve, heat the puddings within the microwave for 20 seconds. Serve warm. Warm any remaining toffee syrup over low heat and serve on the side.
VARIATION: to form one giant pudding, butter a 2-quart porcelain souffle dish (or similar-sized baking dish that's 7 1/2 to eight 1/2 inches in diameter and has tall sides). Make the sauce first and pour half it into the dish. Chill within the freezer while you create the batter. Transfer the batter to the dish, smooth the highest and bake at 350 degrees for 50 to 55 minutes, until a toothpick inserted into the middle comes out with moist crumbs attached. (Loosely tent the highest with the foil if it starts to seem too dark.) Serve straight from the dish, with the remaining sauce on the side.
NUTRITION
Calories: 390; Total Fat: 22 g; Saturated Fat: 16 g; Cholesterol: 105 mg; Sodium: 250 mg; Carbohydrates: 46 g; Dietary Fiber: 2 g; Sugars: 31 g; Protein: 3 g.
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