Sticky Toffee Pudding

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Sticky Toffee Pudding

Old fashioned sticky toffee pudding is a very classic British dessert. It’s rich, sticky, delicious and leaving you wanting more.. It’s best served warm, smothered with hot buttery toffee sauce. The pudding itself can be baked or steamed and is composed of a cake batter made with dates. When I think of decadent desserts, dates are not something that usually comes to mind; however, when dates are cooked slowly, they take on a sweet almost caramel flavor. So, while this pudding isn’t exactly health food, the dates do add some good nutritional value – just a little something to ease the guilt as you tuck into this buttery confection.

I’d never used my SousVide Supreme to steam puddings before, but I was really delighted with the results. These were the lightest fluffiest sticky toffee puddings I have ever made.  The fact that the SousVide Supreme can keep a constant temperature meant that I could relax and let the puddings steam for three hours without once having to check the water level or the temperature. I will definitely be using my SousVide Supreme to make puddings in future and I’m looking forward to experimenting with different flavors.

Tip* Most recipes for sticky toffee pudding call for you to line the top and bottom of the ramekins with parchment paper. I find a flatted cupcake liner works perfectly well to line the bottom and top of the ramekin. Using cupcake liners will save you a lot of time measuring and cutting out circles of parchment paper.

Ingredients

Serves 6

Pudding

  • 1/2 tablespoon (7g) butter, for greasing ramekins
  • 1 -1/8 cups (150g) chopped dates
  • 1 teaspoon (5 ml) bicarbonate of soda
  • 1-1/8 cups (250ml) hot water
  • 4 tablespoons (60g) butter
  • 3/8 cup (60g) light brown sugar
  • 2 eggs, lightly beaten
  • 1¼ cups (150g) all-purpose flour
  • 1 teaspoon (5ml) baking powder

Toffee sauce

  • ½ cup (75g) light brown sugar
  • ¾ cup (150ml) heavy cream
  • 2 tablespoons (28g) butter
  • Pinch of salt
  1. Begin by filling the SousVide Supreme up to the fill line. Arrange 6 empty ramekins on a baking rack, and then add more water so that it reaches half way up the side of the ramekins.
  2.  Remove and dry the ramekins and grease each one with butter. Line the bottom of each ramekin with a flattened cupcake liner.
  3. Preheat the SousVide Supreme to 195°F/91°C
  4. Put the chopped dates, hot water and bicarbonate of soda into a bowl and leave to soften.
  5. Meanwhile cream the butter in a food processor until light and fluffy. Gradually add the beaten egg, beating well to combine.
  6. Next, add the flour and baking powder and mix together before adding the date mixture (including the water). Beat well together.
  7. Divide the cake batter evenly into the six ramekins. Cover the top of each ramekin with a second flattened cupcake, then place a circle of tin foil on top and secure the foil with an elastic band (rubber band) or piece of kitchen string.
  8. Put the ramekins in the water bath and leave to cook for three hours.
  9. Meanwhile, to make the toffee sauce. Put the brown sugar, half the cream, all the butter and the salt into a small heavy bottomed saucepan over medium heat.
  10. Cook, stirring all the time, until the sugar has dissolved, then turn up the heat and cook for a further 3 to 4 minutes, until you have a glossy sauce. Add the rest of the cream and cook until bubbling and golden brown. Reserve the sauce for serving.
  11. Once the puddings have cooked, carefully take them from water bath using an oven glove or tongs.
  12. Remove and discard the top layer of foil and parchment liner. Using a sharp knife, trace around the edges of the ramekins, then invert the puddings onto serving plates.  Remove the parchment paper from each one.
  13. Warm the toffee sauce over a medium heat. Serve the puddings with hot toffee sauce poured on top.  Delicious served with cream or custard, as well.

Sticky Toffee Pudding

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  1. Stacey Boyer says:

    i feel really stupid. fill the sous vide to the fill line, and… this baking rack goes where? and then how am i adding water to a rack, or to the machine past the fill line? pictures, please. this is escaping me completely.

  2. SousVide Supreme Author says:

    This method is to let you use the machine as a bain Marie and get the right level of water in the machine to do it. We sell a stainless baking rack on our website, but you can use your own stainless rack. Here’s what to do:
    1) remove the universal pouch rack and set it aside.
    2) remove the bottom perforated grill
    3) put the baking rack on the bottom of the machine and then put the perforated grill back on top of it. This raises the perforated grill to make a higher platform onto which you’ll put your pudding, creme brulee, cheesecakes, quick bread or whatever you’re baking in your bain Marie.
    4) Fill the ramekins or custard cups (as an example or whatever container you are using in the recipe) with water and set them on the (now) raised perforated grill.
    5) Now fill the machine with enough water to come to within 1/2″ or so of the rim of the cups (or remove water from the bath if it is too deep.) This will be the correct level of water to surround the containers but not lap over into their open tops, into the pudding, custard or cheesecake or whatever you’re cooking.)
    6) Now empty and dry the custard cups, preheat the water bath. Fill the cups with the recipe, and put them back onto the perforated grill to cook.
    Hope that helps clear matters up!

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