Sticky Toffee Pudding

Last month I joined British food cooking competition that held by British Embassy in Jakarta. I made a couple of savoury and sweet dishes, one of them is this sticky toffee pudding. Because of this sticky toffee pudding (and also the other British food) I was lucky enough to met with British food hero, Chef Gary Rhodes OBE. 

I got the inspiration for this sticky date pudding from caramel latte. For me coffee and caramel is such a perfect combination, if only it’s healthy then no doubt I would drink it everyday. I adapted Jamie’s sticky toffee pudding recipe, I skip the mixed spice and yogurt, then added about 5o ml espresso to the cake batter and bake it in individual pudding moulds.

Ingredients

• 225 fresh dates, deseeded
• 1 teaspoon bicarbonate of soda
• 150 ml boiling water
• 85 g unsalted butter, softened
• 170 g caster sugar
• 2 large eggs
• 170 g self-raising flour
• 50 ml espresso

Toffee sauce

• 100g unsalted butter
• 200g brown sugar 100
• 125 ml double cream

Direction

• Preheat oven to 180C. Grease cake pan or individual pudding moulds with butter. Line the base with baking paper.
• Places dates and bicarbonate of soda in a medium bowl and cover with boiling water. Set aside for 10 minutes, then drain. Combine dates and espresso in food processor and process the dates mixture until you have a puree.
• Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time. Add vanilla and cinnamon. Beat in the date mixture and flour until well combined.
• Pour mixture into moulds or cake pan. Bake about 20-25 minutes if you using small pudding mould and 35-45 minutes for cake pan.
• Meanwhile, make the toffee sauce by stirring all the ingredients in small saucepan over low heat until the sugar has dissolved, and sauce is smooth and thickened slightly.
• Serve cake warm with toffee sauce and ice cream or cream.