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.