Sticky Toffee Pudding Cake

Serves 6
Prep Time 60 min
Cook Time 60 min
A modern twist can breathe new life into a classic. Simply add a chef spin to your favourite dish, just like Lynn did with her Sticky Toffee Pudding. By adding a caramel made with fresh cranberries and topping the cake with a full spoon of eggnog mousse, you are guaranteed to be an exquisite host and cook.

Ingredients

  • 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.

Nutrition Facts

Per serving
Calories1157
Fat51 g
Saturated Fat30 g
Trans Fat1 g
Carbohydrate164 g
Fibre4 g
Sugars132 g
Protein12 g
Sodium526 mg