Last Sunday, we went to Chiswick in order to visit my friends Rhea and Martin’s flat. She booked a table in a very nice pub on the Thames called Annie’s. The place was perfect, there was a large table for our group, comfortable chairs, baby friendly waitresses and lots of games to keep them busy! The food was also really good, perfectly cooked fish for me with an amazing green aïoli on top and nice proper burgers, huge piece of crispy pork belly, generous salads for the others. But I have to say that the best part was the dessert. They had some Blueberry Cheesecakes and Sticky Toffee Puddings to share and I have to say that you can’t have a whole portion by yourself even when you are hungry…! It was really massive and generously covered with toffee sauce.
My friends just loved it and told me that it would be great to have a nice recipe on my blog…. then here I am! I asked about the best recipes and compared two of them and finally choose Simon Hopkinson one (the other one was from Peter Gordon if you want to know…!). I found it in his book called The Good Cook which contains plenty of great recipes and tips for anyone who loves to cook.
Sticky Toffee Pudding serves 6
Ingredients for the Pudding:
- 275ml of boiling water
- 175g of Medjool dates pitted and chopped
- 1 rounded tsp of baking soda
- 50g of salted butter
- a good pinch of salt
- 75g of Demerara sugar
- 75g of Dark Brown Sugar
- 2 eggs
- 175g of self-raising flour
- 1tsp of pure vanilla extract
- Soften butter to grease the mold
Ingredients for the Toffee Topping:
- 250ml of double cream
- 80g of salted butter
- 80g of dark brown sugar
Ingredients for the Extra Sauce:
- 300ml of whipping cream
- 50g of salted butter
- 50g of dark brown sugar
Method for the Pudding:
Preheat the oven to 180°.
Once you have pitted and chopped your dates, put them in a bowl and cover them with the boiling water. Stir them and let them cool down a little bit.
In the meantime, measure out all the other ingredients and mix them with the water and dates. Pour the whole mix in a food processor or blender and puree it until nearly smooth with some bits of dates still visible.
Prepare a loose-bottom baking tin to bake the pudding (at least 22 cm diameter and tall). Cover the base with parchment paper and grease generously the edges with soft butter.
Pour in the pudding mix and bake for about 30 minutes. Be careful, the mix must not fill more than half the baking tin as it will rise and you will still need some space to pour the toffee sauce on top.
The cake is cooked when a skewer comes out clean and the cake is firm to the touch. Let it cool down a little while preparing the toffee sauces.
In two small to medium pans, pour the ingredients of each sauce and heat gently. Whisk regularly until it comes to a boil and smoothly amalgamate.
Pour the topping on top of the cooked cake and place under a moderate grill until bubbling and sticky-looking.
It may take up to 5 minutes depending on your oven. Let it cool down and get it out of the tin.
Serve it in a bowl and pour the extra sauce on top.