Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped dates
- 1/2 cup chopped pecans
- 1/2 cup toffee bits
Special Equipment Needed:
- Stand mixer
- 9-inch round cake pan
- Parchment paper
- Rolling pin
- Pastry brush
- Small bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Add the vanilla extract and mix until combined.
6. Add the flour mixture to the butter mixture and mix until just combined.
7. Add the buttermilk and mix until just combined.
8. Fold in the dates, pecans, and toffee bits.
9. Transfer the batter to the prepared cake pan and spread evenly.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
12. Cut the cake into 12 equal pieces.
13. Roll each piece into a ball and place on a parchment-lined baking sheet.
14. Brush each ball with melted butter and sprinkle with sugar.
15. Bake for 10-12 minutes, or until golden brown.
16. Serve warm with ice cream or whipped cream.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 350°F
Serving Size: 12 buns
Nutritional Information: Calories: 250, Fat: 11g, Carbohydrates: 34g, Protein: 3g
Substitutions for Ingredients
- Butter: Can be substituted with vegan butter or coconut oil.
- Brown sugar: Can be substituted with coconut sugar or maple syrup.
- Granulated sugar: Can be substituted with coconut sugar.
- Buttermilk: Can be substituted with almond milk or oat milk.
- Dates: Can be substituted with raisins or dried cranberries.
- Pecans: Can be substituted with walnuts or almonds.
- Toffee bits: Can be substituted with chocolate chips.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Add 1/2 cup of chopped apples for an apple cinnamon flavor.
- Add 1/2 cup of chopped banana for a banana bread flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugars.
- Use a light hand when folding in the dates, pecans, and toffee bits.
- Let the cake cool completely before cutting into pieces.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30-45 seconds.
Presentation Ideas:
Serve the buns on a platter with a dollop of whipped cream and a sprinkle of toffee bits.
Garnishes:
- Whipped cream
- Toffee bits
- Chopped nuts
- Chocolate chips
- Sprinkles
Pairings:
- Vanilla ice cream
- Caramel sauce
- Hot fudge sauce
- Fresh fruit
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Fruit salad
- Mashed potatoes
Troubleshooting Advice:
- If the buns are too dry, add a tablespoon of buttermilk to the batter.
- If the buns are too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Store in an airtight container at room temperature.
Food History:
Sticky toffee pudding is a traditional British dessert that dates back to the 19th century. It is believed to have originated in the Lake District of England.
Flavor Profiles:
Sweet, nutty, and caramel-like.
Serving Suggestions:
Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: British
Taste: Sweet, Rich, Caramelized, Moist, Buttery