Sticky Toffee Pudding with Apple Caramel
Harvest Moon
Dinner Party Guide
Sticky Toffee Pudding
makes a 9x13” cake
Shopping List —
454 grams dates
480 ml water
2 tsp baking soda
454 grams ap flour
2 tsp baking powder
1/2 tsp salt
140 grams unsalted butter
454 grams sugar
5 large eggs
2 tsp vanilla extract
for the toffee sauce —
454 grams butter
454 grams dark brown sugar
1/2 tsp vanilla extract
240 ml (1 cup) cream
480 ml (2 cup) apple cider
1/2 tsp kosher salt
Equipment —
9 x 13” pan
sauce pan x2
immersion blender or blender
stand mixer with paddle attachment
Steps —
for the cake —
Preheat the oven to 350ºF.
Butter a 9x13” pan with butter, dust with flour, and shake out the excess.
In a medium sauce pan, combine the dates with the water over high heat. Bring to a boil. Remove from the heat and add the baking soda and salt. Allow the dates to sit until softened. Cool slightly, stirring occasionally.
Blend the date mixture until smooth using a blender or immersion blender.
In a separate bowl, whisk the flour and baking powder.
In a stand mixer with the paddle attachment, beat the butter, sugar, and vanilla on medium high speed until fluffy, scraping as needed.
Add the eggs one at a time until well incorporated.
Add the flour and mix on low speed until just combined.
Add the dates and the liquid and mix until just incorporated, scraping as needed.
Pour the batter into the prepared 9x13” pan.
Bake for about 1 hour, or until an inserted cake tester comes clean. Remove from the oven and cool on a wire rack.
Once cool, poke the cake with a few holes.
for the sauce —
In a small sauce pan, reduce the apple cider to a syrup consistency (about a 1/4 cup). This may take around half an hour, check and stir every ten minutes.
In a separate sauce pan, melt the butter over medium heat. Add the sugar and vanilla extract. Whisk until the sugar has dissolved and is glossy and shiny.
Remove from the heat and whisk in the heavy cream. Add the reduced cider and whisk until smooth and fully combined.
Pour the sauce over the cake.
Serve with more toffee sauce and whipped créme fraîche or ice cream.
Questions about the recipe? Email britt@parisdiningclub.com
