Sticky Toffee Pudding

by Chef Patrick McMurray
Starfish Oyster Bed and Grill, Toronto, Canada 

Sticky Toffee Pudding

  • 2 cups chopped dates
  • 1 3/4 cups water
  • 2 teaspoons baking soda
  • 1/2 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 2 teaspoons baking powder

Toffee sauce

  • 1 pint heavy cream
  • 1 cup. brown sugar.
  • 2 sticks butter

Place the cream, sugar and butter in a heavy bottomed sauce pan and bring to a boil, stirring to dissolve the sugar.  Stir until the sugar is completely melted.  Remove from the heat.  

Heat oven to 350°F.

Place dates and water in a saucepan and bring to a boil.  Remove from the heat and add the baking soda.  Puree and set aside to cool.

Grease a 3 quart baking pan and set aside.  

In a mixer fitted with a paddle attachment, cream the butter and gradually add the sugar.  Add the eggs one at a time, beating until just combined.  Add the vanilla and cooled date puree and mix just until combined.  Mixing on low speed, Add the flour and baking powder just until combined.  Pour into the prepared baking dish.  Bake until set and firm and a skewer comes out clean, about 35 minutes. 

Remove from the oven and, using a skewer, poke holes in the top of the cake every 1/2 inch.  Pour the sauce over the warm cake, reserving some for serving on the side.  Serve with a dollop of freshly whipped cream and toffee sauce