Sticky Toffee Pudding Cake
Serves
6
Prep Time
60 min
Cook Time
60 min
Print RecipeIngredients
Cranberry Caramel
- 1 cup (250 mL) sugar
- 3 tbsp (45 mL) 35% cream
- 3 tbsp (45 mL) unsalted butter
- 3 tbsp (45 mL) dried cranberries
Eggnog Mousse
- 3 tbsp (45 mL) dark rum
- 3 tbsp (45 mL) brandy
- 1 envelope (1 tbsp=15 mL) unflavored gelatin
- 3 large eggs, whites and yolks separated
- 1 cup (250 mL) sugar, divided
- 2 cups (500 mL) heavy cream
- 1 tsp (5 mL) ground cinnamon
- ½ tsp (2.5 mL) freshly grated nutmeg
- ⅛ tsp (0.5 mL) ground cloves
- 2 tsp (10 mL) pure vanilla extract
Sticky Toffee Pudding Cake
- ¼ cup (60 mL) unsalted butter, room temperature, plus more for pan
- 1 ½ cups (375 mL) sifted all-purpose flour plus more for pan
- 1 ½ cups (375 mL) chopped pitted dates
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) baking powder
- ½ tsp (2.5 mL) sea salt
- 1 cup (250 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 2 large eggs
Instructions
Cranberry Caramel
- Step 1
In a medium saucepan, cook sugar over medium-low heat, stirring slowly with a fork until sugar is melted and pale gold. Cook caramel, gently swirling pan until deep golden.
- Step 2
Remove from heat and carefully add cream and butter.
- Step 3
Return to heat and simmer, stirring until all ingredients are dissolved.
- Step 4
Remove from heat and stir in dried cranberries.
Eggnog Mousse
- Step 1
Prepare an ice bath; set aside.
- Step 2
Combine spirits in a small bowl. Sprinkle with gelatin; let soften, about 5 minutes.
- Step 3
Combine egg yolks and 1/2 cup (125 mL) sugar in a heatproof bowl set over a pan of simmering water; whisk until mixture is pale and fluffy, 2 minutes. Remove from heat; whisk in gelatin mixture.
- Step 4
Set bowl over pan again; cook, whisking, until gelatin has dissolved, about 3 minutes.
- Step 5
Transfer bowl to ice bath; scrape down sides of bowl, and whisk until cooled slightly, 1 to 2 minutes.
- Step 6
In the bowl of an electric mixer, combine the remaining 1/2 cup (125 mL) sugar with cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form. Fold one-third of whipped cream into gelatin mixture, then gently fold gelatin mixture into remaining whipped cream.
- Step 7
In a clean bowl of the electric mixer, whisk egg whites until stiff peaks form. Fold into cream mixture.
- Step 8
Transfer to a serving dish; cover. Chill until firm, at least 30 minutes or overnight. Serve chilled, garnished with cranberry caramel and other recommended toppings.
Sticky Toffee Pudding Cake
- Step 1
Preheat oven to 350°F (180°C). Butter and flour a 9 x 11-inch (23 x 28 cm) pan.
- Step 2
Bring dates and 1 1/4 cups (300 mL) water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda. Set aside; let cool.
- Step 3
Whisk flour, baking powder, and salt in a small bowl.
- Step 4
Using an electric mixer, beat butter, sugar, and vanilla in a large bowl to blend. Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture.
- Step 5
Pour batter into mold.
- Step 6
Bake until a tester inserted into center of cake comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 30 minutes.
- Step 7
Invert pudding onto rack. When cool cut cake into 6 portions.
- Step 8
To serve, first place a piece of the sticky toffee pudding cake on a plate, then pour cranberry caramel on top, finish with a scoop of the eggnog mousse. Finish with shaving white chocolate on top of the mousse.
Tips
Tip:
You can omit the rum and brandy if you prefer by simply skipping Step 2. Add in the gelatin in Step 3 where it says “whisk in gelatin mixture.”
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 1157 |
| Fat | 51 g |
| Saturated Fat | 30 g |
| Trans Fat | 1 g |
| Carbohydrate | 164 g |
| Fibre | 4 g |
| Sugars | 132 g |
| Protein | 12 g |
| Sodium | 526 mg |
