Faith Middleton's Food Schmooze

Sticky Toffee Pudding with Maple Caramel

Coursebrunch, Dessert

Servings	Prep Time
6servings	15minutes

Cook Time

4hours

Servings	Prep Time
6servings	15minutes

Cook Time

4hours

Ingredients

For the pudding

8ounces pitted Medjool dates(15 to 16 large dates), finely chopped
1/2cup strong brewed coffee
1/2teaspoon baking soda
1-1/4cups all-purpose flour
1-1/2teaspoons baking powder
1/2teaspoon kosher salt
1/2teaspoon freshly ground nutmeg
1/2teaspoon ground cardamom
1/4teaspoon ground cloves
1/3cup pure maple syrup
1/3cup packed light brown sugar
8tablespoons (1 stick) unsalted buttermelted
2large eggs
Whipped creamfor serving

For the sauce

1-1/2cups pure maple syrup
1/2cup heavy cream
1/2teaspoon salt

Instructions

Make the pudding: Put the dates into a small saucepan and cover them with the coffee. Bring the mixture to a boil over medium heat and let it boil, stirring and mashing the dates with the back of a spoon, until the dates have absorbed most of the coffee and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda. The mixture will foam a little. Set aside.
In a medium bowl, stir together the flour, baking powder, salt, nutmeg, cardamom, and cloves. In a large bowl, whisk the maple syrup, sugar, melted butter, and eggs until smooth. Stir the date-coffee mixture into the maple syrup mixture, then stir in the dry ingredients until just combined.
Pour 4 cups water into the bottom of a 6- to 8-quart slow cooker. Pour the batter into a 2-quart soufflé or baking dish that fits into your slow cooker, then set the baking dish into the cooker. (The water should come about halfway up the side of the dish.) Place a double layer of paper towels over the top of the cooker to soak up condensation, leaving some overhang so that the paper towels don’t fall onto the pudding, and then close the lid on top of the paper towels. Cook on LOW until the pudding is just firm and set on top, 4 hours.
Make the sauce: Bring the maple syrup to a boil in a small saucepan. Immediately lower the heat to medium-low to prevent it from boiling over. Simmer gently for 5 minutes, swirling occasionally but not stirring. Pour in the cream and salt, stir, and simmer gently for another 5 minutes.
Remove the pudding from the slow cooker and poke holes all over it with a skewer or cake tester. A little at a time, pour half of the sauce over the top of the pudding and let it soak in. Serve the pudding warm with whipped cream and the rest of the sauce on the side.

Recipe Notes

Does not hold well on warm
Prep time: 15 minutes
Finish time: 15 minutes
Slow-cook time: 4 hours
Equipment: 6- to 8-quart slow cooker and a 2-quart soufflé