Sticky toffee pudding is anEnglish steamed dessert consisting of a moist, caramelized, rich cake that contains dates, topped with a luscious toffee sauce and serve with ice cream or vanilla custard. This pudding is said to have been created in the 80s by Francis Coulson who claimed to have got the recipe from a woman in Lancashire who is said to have taken it from two Canadian soldiers. The story is intriguing for sure, but I love a dessert that has a story behind.

The treacle and a touch of lemon zest are the only intense flavored ingredients in this recipe. the dates preserve the moisture, the brown sugar adds aroma and the butter makes it rich. the thick, caramelized sauce is like the cherry on top and the final dessert only misses a scoop of ice cream to become perfect from every point of view: sweetness and flavors are great and moisture preservers well!

{Sticky Toffee Pudding} – Budinca cu sos caramelizat

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Servings: 3 ramekins

Ingredients

Sauce:

• 100 ml heavycream
• 50 g butter cubed
• 50 g brown sugar
• 1 tablepsoon treacle
• 1 tablespoon golden syrup

Cake:

• 30 g butter room temperature
• 60 g brown sugar
• 100 g all-purpose flour
• 1 pinch salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon golden syrup
• 1 tablespoon treacle
• 1 egg
• ½ teaspoon vanilla extract
• 1 teapsoon lemon zest
• 1 teapsoon grated ginger
• 150 g dates pitted
• 150 ml hot water

Instructions

Sauce:

• Combine all the ingredients in a saucepan and cook until melted and it begins to caramelize.
• When the sauce is done, pour 2 tablespoons of sauce into 3 ramekins and place them in the freezer.
• Allow the remaining sauce to chill in a bowl.

Cake:

• Combine the dates and hot water in a saucepan.
• Let them soak up for 15 minutes then puree and place aside.
• Mix the butter and sugar until creamy then stir in the golden syrup, treacle, egg and vanilla.
• Fold in the flour, baking powder, salt and baking soda.
• Spoon the batter into the ramekins over the sauce. Place the ramekins in a deep baking pan and pour hot water in the pan until the ramekins are half covered in water.
• Cook in the preheated oven at 350F for 20-25 minutes until well risen and fragrant.
• Remove from the oven and let the puddings cool for 15 minutes.
• Turn the puddings upside down on your serving plates.
• Top with a scoop of ice cream and drizzle with the reserved sauce.
• Serve immediately.

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ROMANIAN!

Tradus mot-a-mot la prima vedere, aceasta reteta ar fi ceva de genul: Budinca lipicioasa cu sos caramel, insa pudding la ei inseamna si desert, asadar e mai degraba un desert, un mini tort aromat cu un sos gros caramelizat. Aceasta reteta ma bantuie de ceva vreme si iata ca i-a venit randul. Din aceste cantitati mi-au iesit 3 forme mici ceea ce e perfect daca doriti doar sa gustati, sa vedeti daca va place sau nu.

Reteta foloseste treacle/melasa si sirop auriu (care are mai degraba gust de caramel). Stiu ca acestea sunt relativ greu de gasit la noi, insa cred ca pot fi inlocuite cu un sirop gros de caramel (zahar ars si apa, fierte pana obtineti un sirop gros) si poate ceva mai multe condimente, precum scortisoara sau cuisoare. Melasa are un gust puternic greu de descris. Mie imi aduce a caramel, a toamna, a ceva pamantiu, ceva greu si foarte dulce. Nu e ceva ce as manca in cantitati mare tocmai din cauza acestui gust pronuntat, insa se potriveste foarte bine cu aromele acestui desert. Ca termen de comparatie, aduce a zahar brun doar ca mult mai intens la gust.

Ingrediente:

Sos toffee:

• 100ml frisca lichida
• 50g unt, cuburi
• 50g zahar brun
• 1 lingura melasa
• 1 lingura sirop auriu

Blat:

• 30g unt moale
• 60g zahar brun
• 1 lingura melasa
• 1 lingura sirop auriu
• 1 ou
• 1/2 lingurita extract de vanilie
• 1 lingurita coaja de lamaie
• 1 lingurita ghimbir razuit
• 100g faina alba
• 1 praf de sare
• 1/2 lingurita bicarbonat
• 1/2 lingurita praf de copt
• 150g curmale fara samburi
• 150ml apa fierbinte

Mod de preparare:

1. Pentru a face sosul, amestecati toate ingredientele intr-un vas si fierbeti cateva minute pana incepe sa se caramelizeze.
2. Luati sosul de pe foc si turnati cate 2 linguri de sos in 3 forme inidividuale mici. Rezervati sosul ramas pentru servire.
3. Dati formele la congelator pana faceti blatul.
4. Combinati curmalele cu apa fierbinte si lasati-le sa se inmoaie 15 minute. Blenduiti amestecul pana devine fin si cremos si dati deoparte.
5. Amestecati zaharul cu untul si mixati pana compozitia e cremoasa.
6. Adaugati melasa, siropul auriu, oua, vanilia, lamaia si ghimbirul apoi incorporati faina, sarea, praful de copt si bicarbonatul.
7. La final, adaugati curmalele.
8. Turnati aluatul obtinut in formele scoase din congelator.
9. Asezati formele intr-o tava adanca si turnati apa fierbinte de jur imprejur, acoperind formele pe jumatate.
10. Coaceti la 180C pentru 20-25 minute pana desertul e bine crescut si trece testul scobitorii.
11. Lasati sa se raceasca 15 minute apoi intoarceti formele cu susul in jos pe farfuriile de servit.
12. Acoperiti fiecare desert cu inghetata de vanilie si sos toffee din abundenta.
13. Sa aveti pofta!