Let's Make Sticky Toffee Pudding! | LIVE w/ Anna Olson

Video Description

Recipe below! This sticky toffee pudding recipe (with two delicious sauce choices) is baked in a pan and cut into squares like a gingerbread cake. It's moist, delicious, and super simple to make, and can be dressed up with a warm Toffee Sauce and an Eggnog Crème Anglaise (recipes for both below as well!). It’s also one of my mom’s favourite desserts, so you know that this warm wintry classic is on my table during the holidays. This recipe is brought to you by Organic Meadows. -------- • Pudding Recipe • (Recipes for each sauce can be found at the end) Makes one 8-inch (20 cm) square pan Serves 12 Prep Time: 15 minutes, plus cooling Cook time: 30 minutes Make Ahead Tip - You can store the baked pudding cake in the pan, well wrapped, at room temperature for up to 3 days. Warm it in a 300°F (150°C) oven for 15 minutes (or microwave individual slices) to heat through before serving. The toffee sauce can also be made ahead, chilled in a bowl or jar and gently warmed over medium heat just before serving. •• Ingredients •• Pudding 2 cups (300 g) chopped pitted dates 1 cup (250 mL) boiling water 3/4 tsp baking soda 1/4 cup (60 g) Rolling Meadow Grass Fed unsalted butter, at room temperature 3/4 cup (150 g) granulated sugar 2 large eggs, at room temperature 1 1/4 cups (185 g) all-purpose flour 1 1/2 tsp baking powder 1/4 tsp fine sea salt Pinch of ground cloves •• Directions •• 1. Preheat the oven to 350°F (180°C) and grease an 8-inch (20 cm) square metal or ceramic pan. Line the bottom and sides of the pan with parchment paper if you plan on portioning and plating in the kitchen before serving. 2. Place the dates in a large heatproof bowl and pour the boiling water over them. Stir in the baking soda and set aside until lukewarm. 3. Cream the butter and sugar together by hand in a large mixing bowl—the mixture will be sandy, not smooth or creamy. Add the eggs 1 at a time, beating well after each addition. Sift in the flour, baking powder, salt and cloves and stir to combine. 4. Add the date mixture (including all of the water) and stir well—the batter will be very pale and liquid. Pour into the prepared pan and bake for about 30 minutes, until a skewer inserted in the centre comes out clean. Let cool for at least 15 minutes on a wire rack before serving. 5. To serve, cut the pudding cake into individual squares and serve warm, topped with the toffee sauce and the eggnog anglaise on the side. -------- • Sauce Recipes • •• Warm Toffee Sauce •• This sauce is quicker and simpler to make than caramel sauce, so in a pinch you can serve this sauce over ice cream for a last minute dessert. Makes about 1 1/2 cups (375 mL) Prep Time: 5 minutes Cook Time: 5 minutes Make Ahead Tip - You can refrigerate this sauce in an airtight container until the expiry date on the cream you used to make it. To use, reheat the sauce in a small saucepan over medium heat or microwave until fluid. Ingredients: 1 cup (250 mL) Organic Meadow whipping cream 1 cup (200 g) packed demerara or dark brown sugar 2 Tbsp (37 g) honey 1/4 cup (60 mL) whiskey or brandy Directions: 1. Place the cream, brown sugar and honey in a small saucepan over medium heat and bring to a boil, whisking occasionally. Reduce the heat to medium and simmer for 2 minutes, whisking occasionally, to thicken a little. 2. Whisk in the whiskey (or brandy) and simmer for 1 minute more, while still whisking. Serve the sauce warm. •• Eggnog Crème Anglaise •• Makes about 1 cup (250 mL) Prep time: 5 minutes Cook Time: 7 minutes Ingredients: 1 cup (250 mL) Organic Meadow 3.2% Eggnog 3 large egg yolks 2 Tbsp (25 g) granulated sugar Directions: 1. Heat the eggnog over medium heat, until you see steam. Whisk the egg yolks and sugar together in a small bowl. 2. Slowly pour the warm eggnog into the egg yolks while constantly whisking and return the mixture to the pot. Use a wooden spoon to stir the sauce until thickened, about 3 minutes. Strain the sauce into a bowl, cool and then chill the sauce until ready to serve.