Brown Butter Sticky Toffee Pudding

Brown Butter Sticky Toffee Pudding

Safira

Brown Butter Sticky Toffee Pudding - What’s better then Sticky Toffee Pudding/Sticky Date Cake? BROWN BUTTER STICKY TOFFEE PUDDING ! Trust me this is the best dessert ever! In this recipe the brown butter adds another layer of flavour and elevates this classic British dessert to another level. Browning Butter enhances the already incredible flavour of Sticky Toffee Pudding and adds the most incredible nutty and caramel tones which pairs wonderfully with the silky luscious toffee sauce. If you love all things Sticky Toffee Pudding, try my Sticky Toffee Pudding traybake recipe. Serve with a scoop of Vanilla Ice Cream for the most gorgeous and scrumptious dessert!

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Prep Time 35

Cook Time 1 10

Total Time 1 45

Course Baking, Dessert

Cuisine british

Servings

Calories 574 kcal

Ingredients

Cake

400 g Butter Salted
265 g Dates
1 ¼ teaspoon Bicarbonate of Soda
450 ml Water Boiled
100 g Caster Sugar or Granulated
120 g Dark Brown Sugar
30 g Black Treacle
3 Eggs
210 g Self Raising Flour

Toffee Sauce

240 g Brown Butter
300 g Double Cream
200 g Dark Brown Sugar
Pinch Salt

Instructions

Preheat the Oven to 180 C/350 f/Gas Mark 4.
Step 1 - Soak Dates
Pit and chop the Dates. Add chopped dates to a pot with the Bicarbonate of Soda/Baking Soda. Add boiling water from the kettle. Set aside for 10 - 15 minutes.
Step 2 - Brown the Butter
Add chopped Butter to a pot or saucepan. Stir till melted. Continue to stir the Butter over medium low heat, until the Butter becomes nutty and golden. This will take 5 - 7 minutes.
Step 3 - Make the Cake
Add the Sugars and Treacle to the bowl of s stand mixer or add to a bowl to mix with a hand mixer. Add 100g of the Browned Butter. Beat together for 4 - 5 minutes. Be sure to scrape down the sides of the bowl a couple of times.
Add the Eggs one by one until fully incorporated into the batter. Add the Flour. Fold in and mix till combined. Don't over mix!
Puree the Dates using an immersion blender or food processor and add the date mixture to the bowl and mix for 1 - 2 minutes.
Pour the cake mixture into a deep greased tin or casserole dish (roughly 12 x 7 inches) and bake in a preheated oven at GM 4/180 C for 1 hour - 1 hour 10 minutes or till a skewer inserted into the middle comes out clean.
Step 4 - Make Toffee Sauce
Meanwhile, add the sauce ingredients - remainin Brown Butter, Sugar, Treacle and Double Cream to a pot/small saucepan over medium heat. Bring to a gentle simmer and whisk with a fork to create a rich toffee sauce.
Step 5 - Pour the Toffee into the Cake
Once the Cake is out of the Oven prick the warm cake all over and pour ½ of the warm Toffee sauce/caramel sauce on top of the sponge. Leave the rest to drizzle on individual slices when serving.

Notes

Browned Butter Quantity

You will start with 400g Butter and should be left with 340g which will be used in the Toffee and the Cake.t

How to serve it

The best way to serve this dessert is with some additional sticky toffee sauce and a scoop of vanilla ice cream or custard. You can even serve it with some double cream.

Variations

- Vanilla - Add a teaspoon of Vanilla Extract or Vanilla Bean Paste.

- Make it a Self Saucing Date Pudding - Make the Toffee Sauce first and add half to the tin. Freeze the tin whilst you make the Cake batter. What this does is create a self saucing Stikcy Toffee Pudding and it is delicious!

- Individual Portions - Make individual portions in small individual ramekins. The baking time will differ depending on the height of the batter in the ramekins.

Storage

Store leftovers in the fridge in an airtight container for up to 3 days. Store any extra sauce separately. It will thicken but once reheated, it will be fine.

You can store any leftover Sticky Toffee Pudding in a airtight container and freeze for 3 months.

To thaw, leave in the fridge overnight and warm in 10 second bursts in the microwave. Once thawed, use on the same day.

Make Ahead

You can make the Cake and Toffee up to 2 days in advance.
Or you can make the cake, freeze it and make and add the toffee sauce after letting it thaw.

Nutrition

Calories: 574kcalCarbohydrates: 58gProtein: 5gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 141mgSodium: 360mgPotassium: 271mgFiber: 2gSugar: 43gVitamin A: 1262IUVitamin C: 0.2mgCalcium: 71mgIron: 1mg

Keyword Sticky Date Cake, Sticky toffee pudding, Sticky toffee tray bake

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