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Food & Home

Sticky Toffee Pudding

We worked with the team over at Mary Giuliani Catering to build an appropriately British menu for our Stella McCartney x goop party—from fish n’chips, to tea sandwiches, sticky toffee pudding and more, done in party-friendly mini versions.

makes approximately 60 minis

for pudding:

1/4 cup unsalted butter

1 1/2 cups sifted all-purpose flour

1 1/2 cups chopped pitted dates

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1 cup sugar

1 teaspoon vanilla extract

2 large eggs

 

for sauce:

1 1/4 cups (packed) light brown sugar

1/2 cup heavy cream

1/4 cup unsalted butter

1 teaspoon brandy

1/2 teaspoon vanilla extract

 

1. Preheat oven 350°F. Butter and flour silicone molds. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan. Remove from heat. Stir in baking soda (mixture will become foamy). Set aside and let cool.

2. Whisk 1 1/2 cups flour, baking powder and salt in a small bowl. Using an electric mixer, beat 1/4 cup 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. Pour batter into mold.

3. Bake until a tester inserted into center of cake comes out clean, about 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack.

4. To make the sauce, bring sugar, cream and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil for 3 minutes. Remove from heat. Stir in brandy and vanilla.

5. Once the sauce has cooled, dip pudding into sauce and immediately turn over so sauce drips down the sides.