Last month I joined British food cooking competition that held by British Embassy in Jakarta. I made a couple of savoury and sweet dishes, one of them is this sticky toffee pudding. Because of this sticky toffee pudding (and also the other British food), I was lucky enough to meet with British food hero, Chef Gary Rhodes OBE.
Sticky Toffee Pudding
I got the inspiration for this sticky date pudding from caramel latte. For me, coffee and caramel is such a perfect combination. I adapted Jamie’s sticky toffee pudding recipe, I skip the mixed spice and yoghurt, then added about 5o ml espresso to the cake batter and bake it in individual pudding moulds.
- 225 fresh dates, deseeded
- 1 teaspoon bicarbonate of soda
- 150 ml boiling water
- 85 g unsalted butter, softened
- 170 g caster sugar
- 2 large eggs
- 170 g self-raising flour
- 50 ml espresso
- 100g unsalted butter
- 200g brown sugar 100
- 125 ml double cream
- Preheat oven to 180C. Grease cake pan or individual pudding moulds with butter. Line the base with baking paper.
- Places dates and bicarbonate of soda in a medium bowl and cover with boiling water. Set aside for 10 minutes, then drain. Combine dates and espresso in a food processor and process the dates mixture until you have a puree.
- Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time. Add vanilla and cinnamon. Beat in the date mixture and flour until well combined.
- Pour mixture into moulds or cake pan. Bake about 20-25 minutes if you using small pudding mould and 35-45 minutes for cake pan.
- Meanwhile, make the toffee sauce by stirring all the ingredients in small saucepan over low heat until the sugar has dissolved, and sauce is smooth and thickened slightly.
- Serve cake warm with toffee sauce and ice cream or cream.