Recipes, re-invented from cooking shows
Sticky Toffee Pudding Trifle
Prep. Time:
Baking Time:
Total Time:
1 hour
35 mins
3 hours 30 mins
Serves:
8 individual trifles (8-oz jars)
Mo created this dish for Great British Bake Off ™ Series 17. Individual jars layer a light date sponge soaked in salted toffee sauce, a softly set vanilla custard and a cloud of barely sweet whipped cream. This Fix-It version keeps the sticky toffee and custard pairing the judges enjoyed, while ligh...
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Ingredients
FOR THE LIGHTER STICKY TOFFEE SPONGE: 3/4 cup (115 g) pitted Medjool dates, chopped 1/2 tsp (3 g) baking soda 1/2 cup (120 ml) boiling water 4 tbsp (55 g) unsalted butter, softened 1/2 cup packed (100 g) dark brown sugar 2 large eggs, at room temperature 1/2 tsp (2.5 ml) vanilla extract 1 cup (125 g) all-purpose flour 1 tsp (4 g) baking powder 1/4 tsp (1.5 g) fine salt
FOR THE TOFFEE SAUCE: 4 tbsp (55 g) unsalted butter 1/3 cup packed (65 g) dark brown sugar 1/2 cup (120 ml) heavy cream 1 pinch flaky sea salt
FOR THE VANILLA CUSTARD: 2 cups (480 ml) whole milk 5 large egg yolks 1/3 cup (65 g) granulated sugar 2 tbsp (16 g) cornstarch 1 1/4 tsp (6 ml) vanilla extract, or the seeds of 1/2 vanilla pod
FOR THE CREAM TOP: 1 cup (240 ml) cold heavy cream 1/4 cup (60 g) crème fraîche 1 tbsp (8 g) powdered sugar
EQUIPMENT: 8-in (20 cm) square cake pan Parchment paper Stand mixer or hand mixer Two medium saucepans Whisk Fine-mesh sieve Skewer Eight 8-oz (240 ml) glass jars or tumblers Piping bag with a large round or open star tip (optional)
Method
STEP 1: SOAK THE DATES
Heat the oven to 350°F (175°C). Grease the cake pan and line it with parchment. Put the dates and baking soda in a heatproof bowl, pour over the boiling water and leave for 10 minutes, then mash to a rough purée.
STEP 2: MAKE THE SPONGE
Beat the butter and dark brown sugar for 3 to 4 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla. Fold in the flour, baking powder and salt, then fold in the date purée with any liquid. Spread evenly in the pan and bake for 20 to 24 minutes, until springy and a skewer comes out clean. Cool completely in the pan.
STEP 3: MAKE THE TOFFEE SAUCE
In a saucepan, melt the butter and dark brown sugar over medium heat, stirring until the sugar dissolves. Stir in the heavy cream and flaky sea salt and simmer for 3 minutes until glossy and slightly thickened. Cool until just warm.
STEP 4: MAKE THE CUSTARD
Heat the milk in the second saucepan until steaming. In a bowl, whisk the egg yolks, sugar and cornstarch until smooth, then slowly whisk in the hot milk. Return to the pan and whisk constantly over medium heat until it thickens and just boils, then cook for 1 minute more. Off the heat, stir in the vanilla and pass through a fine-mesh sieve into a bowl. Press plastic wrap onto the surface and chill until cold, at least 1 hour. Whisk briefly before using; it should be spoonable, not stiff.
STEP 5: CUT THE SPONGE
Trim the edges and cut the sponge into 3/4-in (2 cm) cubes. Allow about 1/3 cup of cubes per jar; any spare sponge freezes well.
STEP 6: LAYER THE SPONGE AND SAUCE
Divide the cubes among the jars without pressing them down. Spoon 1 tbsp toffee sauce over each jar and leave for 5 minutes to soak in.
STEP 7: ADD THE CUSTARD
Spoon or pipe about 1/4 cup custard into each jar, letting it settle between the cubes. Chill for 30 minutes so the layers firm before the cream goes on.
STEP 8: WHIP THE CREAM TOP
Whip the cold heavy cream, crème fraîche and powdered sugar to soft peaks, stopping while the cream is still soft and billowy; stiff cream eats heavy. Spoon or pipe about 1/4 cup onto each jar.
STEP 9: FINISH AND SERVE
Warm the remaining toffee sauce slightly and drizzle a thin thread, about 1 tsp, over each trifle. Chill until serving, up to 4 hours, and eat within 24 hours.
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Instructions
FOR THE LIGHTER STICKY TOFFEE SPONGE:
3/4 cup (115 g) pitted Medjool dates, chopped
1/2 tsp (3 g) baking soda
1/2 cup (120 ml) boiling water
4 tbsp (55 g) unsalted butter, softened
1/2 cup packed (100 g) dark brown sugar
2 large eggs, at room temperature
1/2 tsp (2.5 ml) vanilla extract
1 cup (125 g) all-purpose flour
1 tsp (4 g) baking powder
1/4 tsp (1.5 g) fine salt
FOR THE TOFFEE SAUCE:
4 tbsp (55 g) unsalted butter
1/3 cup packed (65 g) dark brown sugar
1/2 cup (120 ml) heavy cream
1 pinch flaky sea salt
FOR THE VANILLA CUSTARD:
2 cups (480 ml) whole milk
5 large egg yolks
1/3 cup (65 g) granulated sugar
2 tbsp (16 g) cornstarch
1 1/4 tsp (6 ml) vanilla extract, or the seeds of 1/2 vanilla pod
FOR THE CREAM TOP:
1 cup (240 ml) cold heavy cream
1/4 cup (60 g) crème fraîche
1 tbsp (8 g) powdered sugar
EQUIPMENT:
8-in (20 cm) square cake pan
Parchment paper
Stand mixer or hand mixer
Two medium saucepans
Whisk
Fine-mesh sieve
Skewer
Eight 8-oz (240 ml) glass jars or tumblers
Piping bag with a large round or open star tip (optional)
Heading 5
Ingredients
STEP 1: SOAK THE DATES
Heat the oven to 350°F (175°C). Grease the cake pan and line it with parchment. Put the dates and baking soda in a heatproof bowl, pour over the boiling water and leave for 10 minutes, then mash to a rough purée.
STEP 2: MAKE THE SPONGE
Beat the butter and dark brown sugar for 3 to 4 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla. Fold in the flour, baking powder and salt, then fold in the date purée with any liquid. Spread evenly in the pan and bake for 20 to 24 minutes, until springy and a skewer comes out clean. Cool completely in the pan.
STEP 3: MAKE THE TOFFEE SAUCE
In a saucepan, melt the butter and dark brown sugar over medium heat, stirring until the sugar dissolves. Stir in the heavy cream and flaky sea salt and simmer for 3 minutes until glossy and slightly thickened. Cool until just warm.
STEP 4: MAKE THE CUSTARD
Heat the milk in the second saucepan until steaming. In a bowl, whisk the egg yolks, sugar and cornstarch until smooth, then slowly whisk in the hot milk. Return to the pan and whisk constantly over medium heat until it thickens and just boils, then cook for 1 minute more. Off the heat, stir in the vanilla and pass through a fine-mesh sieve into a bowl. Press plastic wrap onto the surface and chill until cold, at least 1 hour. Whisk briefly before using; it should be spoonable, not stiff.
STEP 5: CUT THE SPONGE
Trim the edges and cut the sponge into 3/4-in (2 cm) cubes. Allow about 1/3 cup of cubes per jar; any spare sponge freezes well.
STEP 6: LAYER THE SPONGE AND SAUCE
Divide the cubes among the jars without pressing them down. Spoon 1 tbsp toffee sauce over each jar and leave for 5 minutes to soak in.
STEP 7: ADD THE CUSTARD
Spoon or pipe about 1/4 cup custard into each jar, letting it settle between the cubes. Chill for 30 minutes so the layers firm before the cream goes on.
STEP 8: WHIP THE CREAM TOP
Whip the cold heavy cream, crème fraîche and powdered sugar to soft peaks, stopping while the cream is still soft and billowy; stiff cream eats heavy. Spoon or pipe about 1/4 cup onto each jar.
STEP 9: FINISH AND SERVE
Warm the remaining toffee sauce slightly and drizzle a thin thread, about 1 tsp, over each trifle. Chill until serving, up to 4 hours, and eat within 24 hours.
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