This dessert is always such a big hit. Nothing better than individual little cakes rich with dates & pecans & maple syrup, and then smothered in a buttery toffee sauce, served warm. mm mm mm This is a typical British confection, and served in many local Irish Pubs and well as those pubs located in Ireland. I thoroughly enjoyed this dessert 3 times in my 7-day visit to Southern Ireland. My version tastes just as good (maybe a wee bit better!). This is a great dessert for fall, and also for the holidays. For small, intimate gatherings I make it in individual ramekins, and for larger crowds I make it in a 13x9 pan. Heavenly either way.
Ingredients:
Nonstick cooking spray5 ounces pitted dried dates
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground nutmeg
Pinch of cloves
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cups light-brown sugar
2 large eggs
3 tablespoons molasses
3 tablespoons medium amber maple syrup
1 teaspoon pure vanilla extract
1 1/4 cups coarsely chopped toasted pecans
FOR MAPLE TOFFEE SAUCE
1/2 cup (1 stick) unsalted butter
1/2 cup light-brown sugar
1/4 cup medium amber maple syrup
1/2 teaspoon coarse salt
1 teaspoon vanilla
1/2 cup heavy cream
Unsweetened whipped cream, for serving
Preparation
Maple Toffee Sauce
- Melt butter in a medium saucepan over medium heat. Add
brown sugar and maple syrup; stir to combine. Bring to a boil and
immediately reduce to a simmer; cook until sugar has melted and sauce has
thickened, about 5 minutes. Add salt, vanilla, and heavy cream. Simmer,
stirring occasionally, until thick, about 5 minutes. Keep warm until ready
to use.
Upside-Down Sticky Toffee Pudding
- Preheat oven to 350 degrees with a rack in the middle.
Spray one 8-inch by 3-inch cake pan with nonstick cooking spray; set
aside.
- Place dates and 1/2 cup water in a small saucepan.
Bring to a boil and immediately reduce heat to a simmer; simmer until
water is almost evaporated. Transfer dates to the bowl of a food
processor; pulse until coarsely chopped. Set aside.
- In a medium bowl, whisk together flour, baking powder,
salt, baking soda, nutmeg, cloves.
- In the bowl of an electric mixer fitted with the paddle
attachment, beat butter and brown sugar on medium speed until light and
fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down
sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date
mixture; beat to combine. With the mixer on low speed, add the flour
mixture. Mix until just combined.
- Pour 1/2 cup maple toffee sauce into the bottom
prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth
top, and transfer to oven. Bake until deep golden and a cake tester
inserted into the center of each comes out clean, about 55 minutes.
- Remove pudding from oven and let cool for 10 minutes.
Run a small offset spatula around the edge cake pan and invert onto
serving platter. Immediately pour additional sauce over cake; let cool
slightly. Serve warm with whipped cream.
13x9 pan version I made for Christmas |
Serve with a spot of tea!
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