Sticky Toffee Pudding with Maple Sauce
Flour Bakery + Cafe, Boston and Cambridge, MA
Sticky Toffee Pudding:
- 1 cup pitted and chopped Medjool dates (about 12 to 16 dates)
- 1/2 teaspoon baking soda
- 1 1/4 cup all-purpose flour
- 3 tablespoons grade B maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1⁄2 teaspoon kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 stick unsalted butter, melted and cooled
- 1/4 cup grade B maple syrup
- 1/4 cup room temperature heavy cream
Preheat the oven to 350°F and position a rack in center of the oven. Grease and flour an 8-inch cake pan or line the bottom of the pan with parchment. Set aside.
Place the dates in a small bowl and cover with 1/2 cup hot water (there should be enough water to cover the dates). Add the baking soda and stir to dissolve. The soda will soften the skin of the dates. Let sit for 10 to 15 minutes.
In a food processor or blender, combine the dates and water and process until smooth. Add the flour, maple syrup, vanilla, baking powder, and salt and process until well mixed. Add the butter and eggs and process again until well mixed.
Pour the batter into the prepared pan and place in the oven for 35 to 45 minutes, or until the cake is golden brown and springs back when you poke it in the middle. Remove from the oven and let cool on a cooling rack.
In the meantime, whisk together the butter and maple syrup until blended. Slowly whisk in the heavy cream. The mixture should be somewhat soupy. Let the maple sauce sit as the cake bakes.
When the cake is out of the oven, pour about 1/3 of the sauce evenly over the top of the cake while it cools. Serve slices of the cake warm or at room temperature with extra sauce generously ladled on top. The cake may be stored at room temperature well wrapped for up to 3 days. Store the sauce well wrapped in the refrigerator for up to 1 week and warm up before serving.
makes one 8-inch cake (about 8 to 10 servings)