Sticky Pudding with Toffee Sauce


Recipe from Chef Rocco Lugrine

Pudding

Ingredient

 

Grams

 

Ounces

 

Procedure

Dried dates (diced)
Baking soda
Boiled water
Butter
Sugar
Dark brown sugar
Eggs
Baking powder
Cake flour
Ground cloves
Toasted walnuts

 

350
8
500
100
160
160
200
8
325
1
150

 

12.3
0.3
17.6
3.5
5.6
5.6
7.1
0.3
11.5
1/8 tsp
5.3

 
  1. Boil the water and pour over the dated and the baking soda.
  2. Cream together the butter, sugar, and brown sugar until pale.
  3. Add eggs 1/2 by 1/2.
  4. Mix together the baking powder and flour.
  5. Fold in 1/2 of the flour followed by 1/2 of the soaked dates and it's water. Repeat.
  6. Mix in walnuts & fill Flexipan® Brioche FP 1282 2/3 full.
  7. Bake 350F/170C for 15-20 minutes.

Toffee Sauce

Ingredient

 

Grams

 

Ounces

 

Procedure

Butter
Sugar
Dark brown sugar
Heavy cream

 

115
65
50
150

 

4.1
2.3
1.8
5.3

 
  1. Melt butter and add in both sugars.
  2. Cook until caramel begins to form.
  3. Degaze with cold heavy cream and reboil.
  4. Pour over pudding when serving.

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