mariadnoca
Moderator
I found this in my files and for some reason it doesn't look like we posted it, at least here. This is back from when Pat/NoCal and I took a class with Flo Braker (my file date is from 2001, so ummm it was a while back, lol). I can still recall how yummy it tasted though. Like the holidays!
Sticky Toffee Pudding (Cake) Timbales with Caramel Sauce
from Flo Braker. Yield 1 8 inch square cake or 12 cupcakes.
Date Puree:
1 1/4 c (7 oz) Chopped dates - if using pre-packaged dates rinse off sugar
3/4 c water
Toffee Sauce:
1 c packaged light brown sugar
3/4 c heavy cream
2 T unsalted butter
1 t vanilla
Cake:
1 1/2 c unsifted all-purpose flour
1/2-1 t baking powder (recipe called for 1 t, but Flo prefers 1/2 t)
1/2 t baking soda
1/4 t salt
6 T unsalted butter
3/4, plus 2 T packed soft dark brown (or muscovado*) sugar
3 “smaller” large eggs, beaten lightly
1 t pure vanilla extract
Date puree: Simmer the dates in the water over low heat for about 10 minutes or until dates are soft and the mixture is homogeneous; set aside.
Toffee sauce: Combine sugar, cream, and butter in saucepan. Over medium heat, bring to boil, stirring constantly. Simmer, stirring for 5 minutes. Off heat add vanilla. Serve warm.
Cake: Adjust rack in lower third of oven and preheat to 350 degrees. Grease and flour an 8 inch square baking pan (or a 12 cup, 1/2 cup capacity, cupcake pan). Line bottom of pan or cups with parchment paper (cupcake papers are fine for the cups).
Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth, about 30 to 45 seconds. Add sugar and continue to beat until light and fluffy, stop mixer and scrape bowl occasionally. Add eggs, one at a time, beating well after each addition, then add vanilla. At very low speed, add the flour mixture; stop mixer and scrape bowl occasionally. Gently stir in the date puree, blending thoroughly. Spoon the batter into the square baking pan or equally into each cupcake (filling each 3/4 full); spread evenly. TIP from Flo: spread batter a little high on the sides because they get hotter than the middle. (When cake came out of the oven it was flat instead of poofed up in the middle).
Bake about 35 minutes (20 to 25 minutes for cupcakes) or just until the cakes feel firm to the touch and a wooden toothpick inserted into the center of the cake comes out free of cake. Remove from oven to a cooling rack. Cool upright in pan for 10 minutes before removing from pan(s). Cool completely before serving.
To assemble: Trim outside edges of cake (or cupcakes), cut in half horizontally. Place bottom layer back into the square baking pan (or cupcake pan) and spread 1/3 cup of the sauce over the layer; center the other layer on top.
Wrap pudding cake(s) in aluminum foil and store at room temperature for up to 1 day, or freeze for up to 10 days. If frozen, thaw partially, and reheat in a 325 degree oven for 12 to 20 minutes or just until steaming. Then cut square cake into equal square servings and top with remaining toffee sauce. Serve pudding with ice cream.
*Muscovado sugar is a type of very dark brown sugar that Flo showed us in class. It has a very dense color and strong sweet smell.
Sticky Toffee Pudding (Cake) Timbales with Caramel Sauce
from Flo Braker. Yield 1 8 inch square cake or 12 cupcakes.
Date Puree:
1 1/4 c (7 oz) Chopped dates - if using pre-packaged dates rinse off sugar
3/4 c water
Toffee Sauce:
1 c packaged light brown sugar
3/4 c heavy cream
2 T unsalted butter
1 t vanilla
Cake:
1 1/2 c unsifted all-purpose flour
1/2-1 t baking powder (recipe called for 1 t, but Flo prefers 1/2 t)
1/2 t baking soda
1/4 t salt
6 T unsalted butter
3/4, plus 2 T packed soft dark brown (or muscovado*) sugar
3 “smaller” large eggs, beaten lightly
1 t pure vanilla extract
Date puree: Simmer the dates in the water over low heat for about 10 minutes or until dates are soft and the mixture is homogeneous; set aside.
Toffee sauce: Combine sugar, cream, and butter in saucepan. Over medium heat, bring to boil, stirring constantly. Simmer, stirring for 5 minutes. Off heat add vanilla. Serve warm.
Cake: Adjust rack in lower third of oven and preheat to 350 degrees. Grease and flour an 8 inch square baking pan (or a 12 cup, 1/2 cup capacity, cupcake pan). Line bottom of pan or cups with parchment paper (cupcake papers are fine for the cups).
Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth, about 30 to 45 seconds. Add sugar and continue to beat until light and fluffy, stop mixer and scrape bowl occasionally. Add eggs, one at a time, beating well after each addition, then add vanilla. At very low speed, add the flour mixture; stop mixer and scrape bowl occasionally. Gently stir in the date puree, blending thoroughly. Spoon the batter into the square baking pan or equally into each cupcake (filling each 3/4 full); spread evenly. TIP from Flo: spread batter a little high on the sides because they get hotter than the middle. (When cake came out of the oven it was flat instead of poofed up in the middle).
Bake about 35 minutes (20 to 25 minutes for cupcakes) or just until the cakes feel firm to the touch and a wooden toothpick inserted into the center of the cake comes out free of cake. Remove from oven to a cooling rack. Cool upright in pan for 10 minutes before removing from pan(s). Cool completely before serving.
To assemble: Trim outside edges of cake (or cupcakes), cut in half horizontally. Place bottom layer back into the square baking pan (or cupcake pan) and spread 1/3 cup of the sauce over the layer; center the other layer on top.
Wrap pudding cake(s) in aluminum foil and store at room temperature for up to 1 day, or freeze for up to 10 days. If frozen, thaw partially, and reheat in a 325 degree oven for 12 to 20 minutes or just until steaming. Then cut square cake into equal square servings and top with remaining toffee sauce. Serve pudding with ice cream.
*Muscovado sugar is a type of very dark brown sugar that Flo showed us in class. It has a very dense color and strong sweet smell.