Sticky toffee pudding

Sticky toffee pudding

By
From
Paris Pastry Club
Serves
8
Photographer
Helen Cathcart

This is perhaps my favourite cake of all time. It’s moist and slightly chewy, and it tastes like holidays in a chalet with a glowing fireplace and mulled wine bubbling away on the stove. I make it almost every week during winter months as it keeps beautifully in the fridge and warms to that just-out-of-the-oven feel with just a few seconds in the microwave.

It is delicious served with Caramel Cider-Poached Pears and/or some vanilla ice-cream. When it comes to the toffee sauce, it could not be easier to make. Cream and sugars are cooked together until they resemble flowing melted gold. And possibly taste like it too – almost nutty and definitely delicious.

For the cake

Ingredients

Quantity Ingredient
260g water
150g stoned dates
150g plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
150g dark brown sugar
50g butter, at room temperature
2 eggs

For the sauce

Quantity Ingredient
400g whipping cream
80g demerara sugar
25g dark brown sugar

Method

  1. Preheat the oven to 160°C. Butter and line a 20 cm cake tin with baking parchment.
  2. Bring the water to the boil in a small saucepan, take off the heat and add the stoned dates. Soak for a few minutes.
  3. Combine the flour, baking powder and baking soda in a small bowl and set aside. Blitz the dates using a hand-blender until smooth.
  4. Cream the sugar and butter in a large bowl, either with a wooden spoon or electric beaters. Add the eggs, one at a time, beating well after each addition. Then add the puréed dates and mix until combined. Fold in the dry ingredients until you have a smooth mixture.
  5. Pour the mixture into the prepared tin and bake for 45 minutes, or until a skewer inserted in the centre of the cake comes out clean.
  6. While the cake is cooking make the toffee sauce. Bring the cream and sugars to the boil in a pan over high heat, stirring every now and then. Lower the heat and simmer for 10 minutes or until you can see the bottom of the pan as you stir with a spatula and the sauce coats the back of a cold metal spoon.
  7. Serve straight away or leave to cool down in a plastic container and keep refrigerated for up to a week. It will thicken a lot as it cools down, but simply reheat a small quantity in a pan over low heat until piping hot.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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