
recipe
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Chicago
Sticky Toffee Pudding Loaf

Martin Sorge
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$1.00
A classic British dessert inspired by the original Bake Off winner Edd Kimber, featuring a gooey spiced cake moistened with prunes, served warm, and drenched in a rich buttery bourbon toffee sauce.
If you asked me to name classic British desserts, at the top of the list would be Sticky Toffee Pudding (STP for short). STP is a gooey spiced cake moistened with simmered dates, served warm, and drenched in a rich buttery toffee sauce. Hearty, complex, and perfect for a chilly fall day.
Of course, I can't leave things alone, so I swapped out the dates for another favorite dried fruit, added some whole grain rye flour for flavor and texture, plus I spilled some whiskey into the toffee sauce. Do not skip the toffee sauce: it sends this dessert from good to gorgeous
You Need
1 9" loaf
1:00
For the Cake
- 1 Tablespoon softened butter, for lining the pan
- 2-3 Tablespoons turbinado sugar, for lining the pan and sprinkling on top (optional)
- 150 g pitted prunes (AKA dried plums)
- 120 g brewed black tea (or water)
- 1/2 teaspoon baking soda
- 120 g (1 cup) all-purpose flour
- 50 g whole grain rye flour
- 1 1/4 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 57 g (4 Tablespoons) butter, melted
- 50 g honey
- 150 g (3/4 cup) brown sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 75 g walnuts, toasted and chopped (optional)
For the Bourbon Toffee Sauce
- 60 g unsalted butter, diced
- 100 g (3/4 cup) brown sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract or vanilla paste
- 80 g (1/3 cup) heavy cream
- 2 Tablespoons Bourbon or Rye whiskey
How To
- Heat the oven to 350F with a rack in the middle of the oven. Generously butter the inside of a 9 x 4 inch loaf pan, line it with parchment paper, butter the paper, and (if you want) sprinkle the pan with coarse turbinado sugar. If using parchment, use clips to secure it to the pan.
- Finely chop the prunes, then add them to a small saucepan with the brewed tea (or water). Simmer on low heat for 5 minutes. Mash up the prunes in the pan with a wooden spoon or masher.
- In a mixing bowl, combine the all-purpose flour, rye flour, baking powder, ginger, cinnamon, and nutmeg. Whisk to combine.
- In another mixing bowl, whisk together the melted butter, honey, brown sugar, salt, and vanilla extract. Add eggs and whisk for about 1 full minute. Add the dry ingredients to the wet ingredients and briefly whisk, leaving a few lumps of flour.
- Add 1/2 teaspoon of baking soda to the mashed prunes, stir vigorously. Add the prunes and walnuts to the batter and fold until combined and no lumps of flour remain. Scrape the batter into the prepared pan and sprinkle the top with about 1 Tablespoon of turbinado sugar.
- Bake the cake at 350F for 45-50 minutes, until the pudding springs back when poked and a skewer comes out with moist crumbs attached. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool for 20 more minutes.
- While the cake is baking, make the sauce. Combine butter, brown sugar, and salt in a small saucepan. Bring to a boil over medium heat. Cook for 3-4 minutes until the sugar is dissolved. Turn to low heat, add heavy cream and whiskey. Increase to medium heat, cook for 2-3 more minutes until thickened. Pour into a container to for at least 5 minutes, but serve warm.
- Cut a hefty slice of the cake. If the cake is room temperature, heat it up in the microwave for 10-15 seconds. Pour about 3 Tablespoons of warm sauce on top and serve.