Every opportunity that Jim can order Sticky Toffee Pudding from a restaurant menu, he does.
It pretty well defined our Scotland trip from a couple of years back.
Nostalgia, cozy comfort, and simple childhood memories are usually wrapped up in desserts like this. Nothing fancy, but it sure pulls at the heart strings.
You Can Thank Canada
At its most basic, Sticky Toffee Pudding is a simple cake made totally moist and moreish by the use of dates and molasses. Speaking of dates, I always use Medjool Dates. I just find their texture, and sweetness a perfect date to both snack on and bake with.
While the name does contain the word ‘pudding’, it is not pudding the way we think of here in North America. Over in Great Britain and company, pudding can refer to any sweet dish that finishes a meal. Having said that, there are some self-saucing Sticky Toffee Pudding recipes that result in an almost pudding-like texture.
This gives rise to the little known fact that Canada played a role in the creation of this iconic dessert. Apparently the handwritten recipe was handed to a hotel in England during WW2 by two Canadian air force personel. The hotel kitchen then took the recipe and the rest is history. You can read all the details in a BBC article linked here! I believe it, since Quebec was already home to Pouding Chômeur, that wonderful self-saucing cake using maple syrup mentioned earlier.
What to Bake this Batter In:
This simple batter of chopped dates soaked in hot water with baking soda is combined with the dry ingredients, and the butter, sugar and egg mixture. And here is my addition: Fold in chopped chocolate at the very end! Because why not make this dessert even a little more delectable?! I am going to recommend dark or bittersweet chocolate. The cake recipe is already pretty sweet, try to balance it out with a less sweet chocolate.
This batter can be poured into an 8×8 inch baking dish, into oversized or regular muffin tins or, or as I have done here today: in mini bundt pans. There is something so charming about personal sized desserts. It’s all for you baby! The baking time may need to be adjusted slightly based on the size of the container(s) you choose to use.
Please Read
Do not over-bake this cake. As soon as a skewer into the centre comes out with just a couple of crumbs attached, the cake is done. There may be some melted chocolate on the skewer as well, this is no indication that the cake isn’t baked through. If the skewer comes out completely clean, it is most likely going to be on the dry side.
Caramel Sauce Does Double Duty
To ensure that these little cakes (or larger 8×8 inch cake) stay nice and moist, have 1/2 cup of my addictive Salted Bourbon Caramel Sauce warmed through to make it more runny. Once the cake has come out of the oven, and you have given it a rest for a minute, poke a generous amount of holes using a long wooden skewer all over the surface of the cakes. Drizzle the caramel sauce evenly over all the surface(s). Let this soak in and let the cakes cool. Once cooled they can be removed from their containers, if using mini bundts or a muffin tin. And then of course, that copious drizzle of caramel sauce before eating is what makes these completely irresistible.
These cakes can be made in advance for ease on the day you would like to serve them. Just warm them through in a 350F oven for a few minutes till warmed through.
How to Serve
You can serve these warmed through with more caramel sauce. Or you can take them to the next level, by adding some ice cream. Jim doesn’t even think there is an option. It must include ice cream! My Speculaas Cookie Butter Ice Cream is the perfect accompaniment to this dessert (recipe coming soon!). The flavours are all so homey and cozy. Yes ice cream can be cozy!
These little cakes can also be frozen for up to two months if you don’t want to eat them all at one sitting. Just wrap the cooled down cakes in a double layer of plastic wrap and place them all into a freezer bag. This way you can remove one as needed to thaw, warm up and share with someone who is in need of a little sweet comfort.
Love Jen
Chocolate Chunk Sticky Toffee Pudding
Ingredients
- 175 grams pitted Medjool dates, roughly chopped, or 6 oz
- 1 tsp baking soda
- 1 cup boiling water
- 1/2 packed cup dark brown sugar
- 2 oz unsalted butter softened to room temperature, or 58 grams
- 2 large eggs, at room temperature
- 1 tbsp neutral oil, like safflower or canola, or even grapeseed
- 1 tbsp fancy molasses, avoid Blackstrap as it is pretty strong
- 1 tsp pure vanilla paste or extract
- 6 1/2 oz all purpose flour, or 180 grams, or 1 1/2 cups
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped dark or bittersweet chocolate
- 1 batch of Salted Bourbon Caramel Sauce, see Notes for Link
Instructions
Have the Caramel Sauce made in advance
Sticky Toffee Pudding Cakes
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Chop the dates roughly and place them in a bowl Stir through the baking soda. Pour the boiling water over them and stir. Once cooled down, blend them by using a food processor or blender . Don't worry about making the mixture completely smooth.
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Preheat the oven to 350F.
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In a large mixing bowl or using a stand mixer, cream the brown sugar and butter until pale yellow, about 2 minutes.
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Beat in the eggs one at a time, and then add the oil.
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Add the molasses and vanilla extract and beat until completely smooth.
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In a small bowl, whisk together the flour, baking powder and salt. Add flour mixture one third at a time, into the wet mixture just until combined, don't worry about getting every last bit of flour. Add the date puree and blend just until combined.
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Stir through the chocolate chunks
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Generously spray or butter 6 mini bundt pans (they should each hold about a cup's worth) or a jumbo/king-sized muffin pan. Spoon the batter in until about 2/3 full. Place the bundt pans or the muffin tin onto a baking sheet for easy transportation.
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Bake the cakes on the middle rack for about 20-25 minutes (about 30-35 minutes if using the 8x8 inch cake pan) or until a toothpick inserted into the center comes out with only a few crumbs attached. Start checking earlier rather than later. If the skewer comes out totally clean, the cakes will be on the dry side. Of course, the addition of soaking with the caramel sauce will help. A little chocolate on the skewer is not an indication of not being under-cooked. Your oven will also affect the timing.
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While the cakes are baking, warm through 1/2 cup of the Salted Bourbon Caramel Sauce in a sauce pan set over medium low heat. It should be completely runny.
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Let the cakes cool for a minute in the tins. Poke the surface of the cakes all over with a long skewer. Slowly drizzle the warmed through caramel sauce over the surface of the cakes, allowing the sauce to seep into the holes.
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Let the cakes cool completely before serving.
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Serve with more Caramel Sauce, or for the best results, some ice cream and then copious amounts of the Caramel Sauce!
Recipe Notes
Salted Bourbon Caramel Sauce link. It's sooo good!
These can be stored in a sealed container in the fridge for a few days. Re-warm in a 350F oven for a few minutes and then serve as desired.
To freeze, wrap each cake with a double layer of plastic wrap and place them into a freezer bag. Now you can pull out individual servings, thaw and warm and serve, whenever the craving hits!
If replacing the flour with a gluten free blend, and you don't have a scale, make sure to fluff up the flour, use the scoop and level method. And then remove 1 1/2 tbsp per cup.
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