Recipes, re-invented from cooking shows
Sticky Toffee Pudding with Toffee Sauce
Prep. Time:
Baking Time:
Total Time:
30 minutes
25-30 minutes
55-60 minutes
Serves:
6 individual puddings
Our recipe is based on Adam and Joel's comforting dessert from MasterChef Season 15. We've enhanced the original with improved date preparation technique for better flavor integration, refined the bain marie method for even baking, and perfected the toffee sauce consistency. Better ingredient ratios and detailed assembly instructions ensure restaurant-quality results with the perfect balance of moist sponge, rich sauce, and fresh garnishes.
Ingredients
FOR THE PUDDING:
200g pitted Medjool dates, chopped
250ml boiling water
1 teaspoon bicarbonate of soda
75g unsalted butter, softened
150g dark brown sugar (packed)
2 large eggs, at room temperature
175g self-raising flour, sifted
1 teaspoon pure vanilla extract
Pinch of fine sea salt
FOR THE TOFFEE SAUCE:
250ml heavy cream (35% fat)
125g dark brown sugar (packed)
60g unsalted butter
1/2 teaspoon fine sea salt
1 tablespoon golden syrup
1 teaspoon vanilla extract
FOR SERVING:
250g mascarpone cheese, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
60g shelled pistachios, roughly chopped
Zest of 1 large orange
Extra toffee sauce for drizzling
Instructions
PREPARE THE DATES:
Place chopped dates in heatproof bowl, pour over boiling water and add bicarbonate of soda. Stir well and let stand for 15 minutes until dates are very soft. Mash lightly with fork to break down further but leave some texture. Cool to room temperature.
MAKE THE PUDDING BATTER:
Preheat oven to 180°C (350°F). Generously butter six 150ml ramekins or pudding molds. In large bowl, cream softened butter and brown sugar with electric mixer until light and fluffy (3-4 minutes). Beat in eggs one at a time until well incorporated, then add vanilla and salt. Fold in sifted flour in two additions, alternating with the cooled date mixture. Mix until just combined - don't overmix.
BAKE THE PUDDINGS:
Divide batter evenly between prepared ramekins, filling about 3/4 full. Place ramekins in large roasting pan and carefully pour hot water halfway up sides of ramekins. Cover entire pan tightly with foil. Bake for 25-30 minutes until puddings are risen, golden, and spring back when lightly touched. A skewer inserted should come out with a few moist crumbs.
MAKE THE TOFFEE SAUCE:
While puddings bake, combine cream, brown sugar, butter, salt, and golden syrup in heavy-bottomed saucepan. Bring to gentle boil over medium heat, stirring constantly. Reduce heat and simmer for 8-10 minutes, stirring occasionally, until sauce coats back of spoon and has thickened to pouring consistency. Remove from heat, stir in vanilla. Keep warm.
PREPARE SERVING COMPONENTS:
Whip mascarpone with powdered sugar and vanilla until smooth and slightly lightened. Toast pistachios in dry pan for 2-3 minutes until fragrant. Zest orange just before serving to maintain oils.
ASSEMBLY AND SERVING:
Run knife around edges of puddings and turn out onto serving plates while still warm. Pierce tops all over with skewer and spoon generous amount of warm toffee sauce over each pudding. Serve immediately with dollop of whipped mascarpone, scattered toasted pistachios, fresh orange zest, and extra sauce on the side.
