Sticky Toffee Pudding

My affiliation to desserts hardly comes as a surprise. Early on, it may have to do with possessing a sweet tooth or perhaps being amid sugar devotees. However, with my culinary learnings, I’ve learnt also, that the desire to bake or create desserts bears no relation with my love for consuming sugar. Meaning, even on days when I’m sugar-starving(by choice), I find myself hankering for the rumbling sound of my stand mixer as it punches and mangles a robust babka dough, the perfume emanating from a slit vanilla bean pod and the disarrayed crackle top of an 8×8″ brownie. After a 10 day vacation traipsing around Croatia this summer, our home bound flight back seemed devoid of melancholy only because my restless mind conspired to bake a crostata with figs and sweet port-simmered onions. Although, I did christen it with a quirkier name, “It’s been 10 days since I’ve baked. I miss the oven” crostata. Jet lag was forced to take a back seat.

Having grown up relishing my grandmother’s Badam Halwa(Almond pudding), my mother’s Paayasa’s(kheer), my father’s secret stash of chocolate, desserts take precedence over other foods in my kitchen and if it demands an oven, then it only becomes that much better. In an ideal world, I would bake every single day, I would check off that unceasing bucket list like my 10th grade self checking-off roting her vast syllabus. However, at the moment I will appease myself with the current pace and make sweet ‘somethings’ as often as I can.
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This dessert was prompted after devouring a Martha Stewart Show, the only cooking series I watch, and sadly restricted to random sightings. I watched in awe the other murky afternoon as she conjured a coffee-laden, sticky date cake and a velvety amber sauce to complete the dessert. The chef’s composed demeanor propelled me to take my standard position by the kitchen counter, whisk and bowl in hand, oven at 325F. Unfortunately, the lack of a couple of of key ingredients demanded rescheduling.
A few mornings later though, after running our of patience, I took position once again(after sourcing all ingredients).  I wasn’t nearly as calm or collected as she was. In my defense, when one is basking in the caffeinated fragrance suffusing from a cake batter or witnessing chunks of butter melting seamlessly into bubbling cream, it is painstakingly hard to contain excitement.
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Francis Coulson of the Sharrow Bay Hotel is said to have created the dessert in 1970. The hotel claims that the original recipe is cloistered in the confines of a secret vault and the staff sign a non-disclosure agreement so as to preserve the secret. I’m ignorant as to how different the original recipe is from the one I’m about to share but I can safely say, disappointment is not a part of the equation.
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The recipe involves Medjool Dates; they are tremendously sticky and you will find your knives coated with their flesh as you chop them into tiny bits. But, the stickiness also means that they blend harmoniously into the batter and the resulting cake. Also, like I mentioned before, this batter is folded in with a cup of strong espresso and I for one become weak in the knees when it comes to coffee in desserts. This was no different. Like all my bakes, I adapted this into an eggless version as well, thanks to an Egg Replacer(the brand I used is Pane Riso Foods Egg Replacer)it should be easily available online if not in stores.
It is better to let the cake sit overnight or for a day as the cake succumbs to the warmth and liquidity of the toffee sauce. But, if you’re anything like me, rather than tolerate the wait, you will assemble a square chunk of cake flooded with sauce ready to go while it is still sizzling hot.
Hope you like this one!

RECIPE FOR EGGLESS STICKY TOFFEE PUDDING(ADAPTED FROM MARTHA STEWART’S RECIPE)
INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 6 tablespoons unsalted butter, room temperature 
  • 8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
  • 1 cup hot and strong brewed coffee
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup lightly packed dark-brown sugar
  • 2 tsp egg replacer mixed with 4 tbsp of room temperature water (I use Pane Riso Foods Egg Replacer but different brands will probably have a different set of directions)

Sauce

  • 1 stick unsalted butter
  • 1 cup lightly packed dark-brown sugar
  • 3/4 cup heavy cream

METHOD
Preheat the oven to 325 degrees. Grease and flour an 8×8 inch baking pan. Place dates in a bowl, pour hot coffee over dates, and let them soak in the coffee for about 15 minutes. Then stir in the baking soda.

In a bowl, whisk together, flour, baking soda and salt. Keep aside.
Using a hand mixer or a stand mixer, beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Then add the egg replacer and incorporate it for a few seconds( it is allright if the mixture appears curdled).

Add the flour mixture in parts, again in medium-high speed and mix until a smooth batter is formed. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 35-40 minutes.( I used  a toothpick to check the done-ness)

Toffee Sauce:
To make the toffee sauce, bring together butter, sugar, and cream in a pan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4-7minutes.

Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of the hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.