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Tough Act to Follow: Ginger Sticky Toffee Pudding

10 months ago

ginger toffee pudding

For this recipe, we suggest slathering lots of  the gooey toffee pudding on the pudding and letting it rest for a while. In that way, the cake will be able to absorb enough pudding leaving you with a generous amount of toffee in every bite. 

 

Ginger Sticky Toffee Pudding

Recipe by Chef Trisha Ocampo

Photographed by Ron Mendoza of Studio 100

Makes 7-8 servings

 

CAKE

½ cup + 2 Tbsps Unsalted butter, room temperature

2 cups + 1 Tbsp All-purpose flour

2 cups Chopped dates

1 tsp Baking soda

2 tsps Baking powder

1 cup Boiling water

½ tsp Salt

1 cup Dark brown sugar (packed)

2 tsps Grated ginger

3 Eggs

½ cup Chopped crystallized ginger (optional)

 

  1. Prepare an 11- x 7- x 2-inch rectangular baking pan by generously greasing it with two tablespoons of butter and dusting it with a tablespoon of flour. Set aside.
  2. In a small bowl, coat the chopped dates in baking soda then pour in a cup of boiling water. Let the mixture sit until dates are very soft, about 10-15 minutes. Mash dates lightly with a fork (mixture will be thick but not smooth and homogenous). Set aside.
  3. In a medium bowl, whisk the baking powder, salt, and remaining two cups of flour. Using an electric mixer on high speed, beat brown sugar, grated ginger, and remaining half cup butter until light and fluffy, about 4 minutes.
  4. Add eggs one at a time, beating to blend after each addition before adding the next. Alternately, add dry ingredients and date mixture in two additions each, starting with dry ingredients and ending with date mixture. Fold in crystallized ginger, if using.
  5. Pour batter into prepared baking pan and smoothen the surface. Bake in a preheated 350°F oven for about 35-45 minutes or until top is firm and springs back when gently pressed with your fingers or a tester inserted into the center comes out clean.
  6. When done, cool on a wire rack for ten minutes. Remove the cake from pan and cool for another 20 minutes onto rack. Set aside.

 

TOFFEE SAUCE

1 cup Dark brown sugar

1 cup Heavy cream

¾ cup Unsalted butter

1 tsp Salt

2 Tbsp Water

  • Dark brown sugar or coco sugar, for serving

 

In a small saucepan over low-medium heat, add the dark brown sugar, cream, butter, salt, and water and bring to a boil while stirring continuously to melt the butter. Cook until the mixture is thick enough to coat a spoon, about 5–8 minutes. Let it cool slightly.

 

ASSEMBLY

  1. While cake is still warm, poke holes over the cake with a toothpick. Clean out the pan where the cake was baked then pour a third of the toffee sauce into it. Carefully invert the cake back into the pan. Poke holes in bottom of cake and pour more sauce over. Let it sit for about 15-20 minutes so the cake absorbs the toffee sauce.
  2. Turn cake out onto rack (it may not come out at first but will eventually release) and sprinkle with dark brown sugar or coco sugar. Serve cake with remaining toffee sauce. Note: If the sauce has cooled by the time you’re ready to serve, reheat enough to warm through.

 

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