HomeRecipesDay 12: 12 Days of Recipes 2017 - Sticky Toffee and Pudding Pans
Day 12: 12 Days of Recipes 2017 - Sticky Toffee and Pudding Pans
December 22, 2017
Day 12: Gift & Stocking Stuffer Ideas
♪ Oh! Bring us some figgy pudding, bring us some figgy pudding, bring us some figgy pudding, and bring it right here... ♪
Answer those demands for pudding with your own (or a great gift for the culinary artist in your family) pudding pan! Our pudding pans are around $40 and are a great investment. Visit us in store or call us at 604-530-1518 to have us put one aside for you!
Create firm and moist puddings that come out perfectly shaped every time! Check out our Toffee Pudding below and when you're done devouring it, we featured a Champagne Marmalade Pudding for our 2014 12 Days of Recipes that is fantastic for the holiday spread.
Sticky Toffee Pudding with Caramel Sauce
Ingredients for Pudding
1 ¼ cups packed (8 oz) dates, chopped
1 cup (8 oz) boiling water
½ cup (4 oz) unsalted butter, at room temperature
1 cup (8 oz) brown sugar
4 large eggs
1 ¾ cups (8 ¼ oz) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons instant coffee
1 teaspoon baking soda
Ingredients for Caramel Sauce
1 ¼ cups (10 5/8oz) heavy cream
2 cups (14 oz) sugar
5 teaspoons (1 ¼ oz) corn syrup
6 Tablespoons (3 oz) butter, cut into chunks
Instructions for Pudding:
Preheat oven to 350F. Grease a 9” springform pan and line the bottom with parchment or a grease up your pudding pan (available for purchase at Well Seasoned). Place on a baking sheet.
Place dates in a small heatproof bowl. Add boiling water and allow to cool about an hour.
Sift together flour, baking powder and salt. Measure butter and sugar into a stand mixer fitted with whisks and beat to blend. Add two eggs, one at a time, beating after each until well combined. Add half the flour mixture and beat to combine. Add remaining two eggs, one at a time, beating after each addition. Add remaining flour mixture and just till blended.
In small bowl, stir together instant coffee and baking soda. Add to cooled dates and stir to combine. Add to batter and beat till evenly incorporated.
Pour into prepared pan and bake until toothpick inserted in the center comes out clean, about 1 hour. Cool just till warm. Run a knife around the edges of the pan and remove ring. If desired, dust with icing sugar. Cut into wedges and serve with caramel sauce and whipped cream.
Instructions for Caramel Sauce:
Bring cream just to a boil and set aside.
Combine sugar, corn syrup and 1/4 cup water in a large saucepan. Stir over medium heat until sugar dissolves. Use water and a heat resistant pastry brush to wash any sugar from the sides of the pan. Increase heat and boil without stirring until syrup turns deep golden brown, about 10 minutes. Remove from heat.
Add warmed cream and butter (caramel will bubble up vigorously). Return to low heat; stir until any bits of caramel dissolve.
Cool and store in airtight container in fridge for several days. Serve warm over Sticky Toffee Pudding.
