Ingredients with Measurements:
- 1 cup pitted dates, chopped
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup boiling water
For the Vanilla Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch square baking dish
- Electric mixer
- Medium saucepan
- Whisk
Step-by-step instructions:
For the Sticky Toffee Pudding:
1. Preheat the oven to 350°F. Grease a 9-inch square baking dish.
2. In a small bowl, combine the chopped dates and baking soda. Pour boiling water over the mixture and let it sit for 10 minutes.
3. In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the flour mixture to the butter mixture and beat until just combined.
7. Fold in the date mixture and its liquid until well combined.
8. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the pudding cool in the dish for 10 minutes before serving.
For the Vanilla Custard:
1. In a medium saucepan, heat the milk over medium heat until it comes to a simmer.
2. In a separate bowl, whisk together the sugar and cornstarch.
3. Add the egg yolks to the sugar mixture and whisk until well combined.
4. Slowly pour the hot milk into the egg mixture while whisking constantly.
5. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and coats the back of a spoon.
6. Remove the custard from the heat and stir in the vanilla extract.
7. Strain the custard through a fine-mesh sieve into a bowl.
8. Cover the custard with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
9. Chill the custard in the refrigerator until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Total fat: 18g
Saturated fat: 10g
Cholesterol: 125mg
Sodium: 350mg
Total carbohydrates: 68g
Dietary fiber: 2g
Sugar: 51g
Protein: 6g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
- You can use almond milk or coconut milk instead of whole milk for a dairy-free version of the custard.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter for added texture.
- You can add a tablespoon of instant coffee granules to the batter for a mocha flavor.
- You can add a tablespoon of orange zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure to chop the dates finely so that they incorporate well into the batter.
- Don't overmix the batter or the pudding will be tough.
- To make the custard extra smooth, strain it through a fine-mesh sieve before chilling it.
Storage instructions:
- Store the leftover pudding and custard separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in a microwave-safe dish and microwave on high for 30 seconds to 1 minute, or until warm.
- To reheat the custard, place it in a saucepan over low heat and whisk constantly until warm.
Presentation ideas:
- Serve the warm pudding with a generous drizzle of custard on top.
- Dust the top of the pudding with powdered sugar before serving.
- Serve the pudding in individual ramekins for a more elegant presentation.
Garnishes:
- Sprinkle chopped nuts, such as pecans or walnuts, on top of the custard.
- Top the pudding with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish the pudding with fresh berries, such as raspberries or strawberries.
Pairings:
- Serve the pudding with a cup of hot tea or coffee.
- Pair the pudding with a glass of sweet dessert wine, such as port or sherry.
Suggested side dishes:
- Serve the pudding with a side of fresh fruit, such as sliced apples or pears.
- Serve the pudding with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the pudding is too dry, try adding a tablespoon of milk to the batter before baking.
- If the custard is too thick, try whisking in a tablespoon of milk at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to use fresh eggs and milk to avoid the risk of foodborne illness.
- Store the pudding and custard in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Sticky toffee pudding is a traditional British dessert that dates back to the 19th century.
- It is typically made with dates and served with a warm toffee sauce or custard.
Flavor profiles:
- The pudding is sweet and moist with a caramel-like flavor from the dates and toffee sauce.
- The custard is creamy and rich with a vanilla flavor.
Serving suggestions:
- Serve the pudding and custard warm for the best flavor and texture.
- Make sure to pour plenty of custard over the pudding for a decadent dessert.
Related Categories
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Region: British
Taste: Sweet, Rich, Caramelized, Buttery, Moist