Chrysta

sticky-toffee-pudding

When I operated Kiss My Bundt Bakery on West 3rd Street in Los Angeles, I had the pleasure of befriending the executive chef at the Chateau Marmont, one of Hollywood’s most famous (and infamous) hotels, known for great food, great cocktails, and great celebrity gossip.

 

I ended up being a contract cake-caterer for the hotel, providing hundreds of desserts for the most alluring events.   As we developed the menu for the upcoming celebrity-studded event, the chef wanted some interesting or unusual cake flavors.

 

The chef asked me if I had a recipe for a Sticky Toffee Pudding, and I admitted to her that I had never eaten nor made this dessert before. She told me she had a recipe, but that it was a copy of a handwritten piece of paper with some of the measurements missing.   She had never attempted to make the recipe herself, so she offered it to me to tinker with.

 

When I saw the recipe, it was in about a size 8 font, impossible to read certain ingredients, and some of the measurements were missing altogether.

 

After a magnifying glass, some recipe research, and a few experiments, I had developed a recipe that was unlike anything I’d ever made it. It was a spice cake, but it incredibly moist, and with addition of two sauces made it multilayered and complex.
This dessert isn’t something I grew up with in the Southeast, but I’ll tell you that when I served it at my Retail Bakery, you could hear the ‘ummmmmm”s coming from the lobby.

 

While the British and the Irish call this dessert “Sticky Toffee Pudding”, this is definitely what Americans know as “cake”. This cake has the normal warming spices you see in desserts this time of year, but the interesting thing is that it gets sweetness and added moisture from a surprise ingredient: pureed dates.   Topped with the warm toffee sauce, it’s one of my favorite treats. And topped with the tangy whipped cream that get’s some depth and dimension from sour cream topping, this sweetness is cut, and somehow modified into something exceptional.

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Sticky Toffee Pudding Cake Recipe BigOven - Save recipe or add to grocery list Yum
Individually-sized spice cakes that are served warm, covered in toffee sauce, topped with a tangy sour cream. This is a multi-dimensional dessert that will not disappoint.
Prep Time 1 hour
Cook Time 25 minutes
Passive Time 35 minutes
Servings
Ingredients
Cake Ingredients
Toffee Sauce Ingredients
Tangy Whipped Cream
Prep Time 1 hour
Cook Time 25 minutes
Passive Time 35 minutes
Servings
Ingredients
Cake Ingredients
Toffee Sauce Ingredients
Tangy Whipped Cream
Instructions
Cake Instructions
  1. Instructions 1. Process dates in food processer until pureed and come together in a ball. 2. Heat the Guiness over stove or in microwave. Bring to ALMOST a boil. Turn off. 3. Add the Guiness to the date mixture in the food processor and blend until thoroughly combined. 4. Measure the dry ingredients, and then sift flour and baking powder and salt together. Set aside. 5. In mixing bowl, cream the butter and sugar, 6. Crack eggs, and add them, one at a time, into the sugar mixture until well combined. 7. Beginning and ending with the flour, add 1/3 of the flour into the sugar mixture. Mix until the flour is no longer visible. At this point, mix in half of the beer mixture. Continue mixing, making sure to alternate between the wet and dry ingredients. 8. These cakes are meant to be served individually, so you want to use muffin tins or mini bundt pans. You will add batter into cake pans, filling until cavities are about ¾ full. 9. Bake cakes until a toothpick inserted comes out clean. About 15 minutes. 10. Invert cakes on a cooling rack and cool 5 minutes before service. 11. To assemble, place a cake onto an individual serving plate. Top with 2 tbsps of toffee sauce. Pipe savory cream on top. Sprinkle with cinnamon and serve.
Toffee Sauce Instructions
  1. 1. Melt Butter in a saucepan. 2. Next, add the cream and stir. 3. Bring the mixture to a boil while whisking constantly.. 4. Add brown sugar and whisk until sugar is dissolved and mixture boils. 5. Remove from heat and let cool 5 minutes to allow the sauce to thicken before serving.
Tangy Whipped Cream Recipe
  1. Note: You want to make this just before serving (20 minutes or less). Making in advance runs the risk of the mixture separating and collapsing. 1. Pour the heavy whipping cream and sour cream and sugar into a chilled bowl. 2. Using a chilled whisk, begin to whip the cream using the highest speed. In 1-2 minutes, you will have medium peaks. Stop here and serve immediately.
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