Figgy Sticky Toffee Pudding
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Recipe Intro From cynthiajordan
This recipe has been on my to-do list since last spring. I was staying at the Cara Hotel in Los Angeles. After eyeing the menu from their restaurant, I had to get hands-on with the Sticky Toffee Pudding. It was one of the most delicious [unassuming] desserts I had in a very long time. So good in fact I went and introduced myself to the pastry chef of the hotel. The sweetest woman, Leslie, started as a dishwasher, and here she was whipping out these incredible desserts. I was in awe. She kindly gave me another one of her signature desserts to try and we exchanged contact info. So the story goes- I don't think my Sticky Toffee Pudding quite measures up to Leslie's *but* since we're heading into the holidays, I decided to do a riff between a traditional Sticky Toffee Pudding and traditional Figgy Pudding (aka Christmas Pudding). It's made with a blend of Rancho Gordo dates and fresh figs. You can choose your own adventure with the inclusion of chocolate, walnuts, and raisins. Even throw in some orange zest if you like that sorta thing. The rich toffee sauce is made with Lyle's Golden syrup, which I prefer over corn syrup for its cleaner flavor. Spike the toffee sauce with some brandy for a boozy finish.
- Recipe Card
Recipe Card
Cake
ingredients
- 1 cup water
- 8 fresh (or dried) black mission figs, tops trimmed and cut in half
- 10 large dates
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/3 cup finely chopped dark chocolate (optional)
- 1/3 cup golden raisins soaked in brandy (optional)
- 1/3 cup finely chopped toasted walnuts (optional)
- 1 cup firmly packed dark brown sugar
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 large eggs, at room temperature
Toffee Sauce
ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup firmly packed dark brown sugar
- 1/4 cup Lyle’s Golden Syrup (or corn syrup)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon flakey sea salt
- 1 teaspoon brandy (optional), plus more to taste
To make the cake:
Method
Step 1
In a small saucepan boil water. Once boiling add dates and figs to pot. Remove from heat and set aside for 10-15 minutes until dates are soft.
Step 2
Preheat oven to 350*F. Butter a 9-inch round springform pan or cake pan with high sides.
Step 3
In a small bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, chocolate, raisins, and walnuts (if using). Set aside.
Step 4
Transfer the pot of dates, figs, and water to a food processor. Process until a smooth paste forms. Run the paste through a sieve to remove any seeds. Discard solids. Set aside. [Note: if paste is still warm, make sure to cool completely before adding to batter.]
Step 5
In a mixing bowl fitted with the paddle attachment, cream together dark brown sugar and butter until well combined.
Step 6
Add eggs one at a time, beating well after each addition. Add in the date and fig paste and continue to mix on medium speed until incorporated.
Step 7
Reduce mixer speed to low and add in the flour mixture. Paddle until combined, then transfer prepared pan.
Step 8
Prepare a water bath with boiling water. Place cake pan into center of the water bath and bake for 45-55 minutes until center comes out clean. Remove cake from oven and set aside to cool slightly.
To make the toffee sauce:
Step 1
In a small pot combine the butter, sugar, syrup, and cream. Bring to a boil and stir until sugar is dissolved. Remove from heat and stir in vanilla, salt, and brandy (if using).
Step 2
Slice the warm cake into wedges topped with toffee sauce and whipped cream. Serve warmed.