Sticky Toffee Pudding with Port Toffee Sauce Recipe

Name: Sticky Toffee Pudding with Port Toffee Sauce Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 85 min
Yield: 8
Ingredients: 5 tablespoons unsalted butter, melted; 8 ounces (about 1 1/4 cups) pitted prunes, quartered; 1 cup tawny port; 2 teaspoons pure vanilla extract; 1 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup packed dark brown sugar; 1/2 teaspoon finely grated lemon zest; 2 large eggs, at room temperature; 8 tablespoons unsalted butter; 3/4 cup packed dark brown sugar; 2/3 cup heavy cream; 3 tablespoons tawny port; 2 tablespoons mild molasses; 1 teaspoon lemon juice; 1/8 teaspoon salt; 1/2 cup chopped roasted and salted pistachios (optional); Maldon salt (optional)

Closeup of a serving of sticky toffee pudding, topped with chopped pistachios. — Serious Eats / María del Mar Cuadra

Sticky. Toffee. Pudding. When I say these words aloud I see my listeners' pupils dilate, their fingers twitch, their teeth bite vampire-like into their bottom lips. I see I have an audience in my thrall and decide to tease and torture, describing how a warm bath of brown sugar, butter, molasses, and port sauce cascades onto a bed of dark cake that imbibes the glossy liquid. When prodded or scooped, the cake bleeds out helplessly and deliciously.

Traditionally, sticky toffee pudding is made with dates, but I have a soft spot for prunes, despite their For Geriatrics Only reputation. They're velvety and rich, the flesh full and supple. Poached in sweet, tawny port, they plump and become even more luscious.

The drunken prunes are pureed and combined with brown sugar, flour, and melted butter, then baked in a water bath to ensure maximum moisture. Ultimately, this gooey cake seems to make tastebuds get all hot and bothered.

This dessert may be served on its own, but since we're already knee-deep in toffee sauce, add a scoop of vanilla ice cream or a pillow of whipped cream, and a sprinkle of toasted pistachios and Maldon salt.

December 2011

Sticky Toffee Pudding with Port Toffee Sauce Recipe

Prep 10 mins

Cook 55 mins

Active 30 mins

Cooling Time 20 mins

Total 85 mins

Serves 8 servings

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For the Pudding:

5 tablespoons unsalted butter, melted
8 ounces (about 1 1/4 cups) pitted prunes, quartered
1 cup tawny port
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed dark brown sugar
1/2 teaspoon finely grated lemon zest
2 large eggs

For the Port Toffee Sauce:

8 tablespoons unsalted butter
3/4 cup packed dark brown sugar
2/3 cup heavy cream
3 tablespoons tawny port
2 tablespoons mild molasses
1 teaspoon lemon juice
1/8 teaspoon salt
1/2 cup chopped roasted and salted pistachios (optional)
Maldon salt (optional)

For the Pudding: Adjust oven rack to middle position and heat oven to 350°F (175°C). Grease a 9-inch round baking pan with 1 tablespoon butter. Set pan in large roasting pan lined with clean kitchen towel. Bring kettle or medium saucepan of water to boil over high heat.
Bring prunes and port to boil over medium-high heat in small saucepan. Reduce heat to medium-low and simmer until liquid is slightly reduced and prunes are plump, 8 to 10 minutes. Stir in vanilla. Remove from heat and cool slightly, about 10 minutes.
In medium bowl, whisk together flour, baking powder, baking soda, and salt.
Pulse prunes, cooking liquid, brown sugar, and lemon zest in food processor until ground to a paste. Add eggs and pulse several times until thoroughly combined. With machine running, pour in remaining 4 tablespoons melted butter.
Transfer prune mixture to large bowl. With rubber spatula, fold in flour mixture.
Scrape batter into prepared pan. Add enough boiling water to reach about halfway up sides of pan. Cover roasting pan tightly with aluminum foil.
Bake until tester inserted in center of cake comes out with moist crumbs attached, 40 to 50 minutes. Immediately remove pan from water bath and set on wire rack (keep covered).
For the Port Toffee Sauce: Melt butter in medium saucepan over medium heat.
Add brown sugar and salt and whisk until smooth. Continue to cook, stirring occasionally, until sugar is dissolved and mixture looks puffy, 3 to 4 minutes. Slowly pour in cream, port, and molasses and whisk to combine. Reduce heat to medium-low and simmer until frothy, about 3 minutes. Stir in lemon juice.
Poke cake with paring knife or skewer, then, pour toffee sauce over pudding and spread evenly with rubber spatula. Allow to cool slightly, about 10 minutes, then scoop out portions and sprinkle with (optional) pistachios and Maldon salt.

Special Equipment

9-inch round baking pan, foil, roasting pan, food processor, small saucepan, rubber spatula, medium saucepan

Make-Ahead and Storage

Leftovers can be covered and refrigerated for up to 3 days; be sure to microwave portions until heated through prior to serving.

Bread Pudding

Nutrition Facts (per serving)
597	Calories
31g	Fat
75g	Carbs
7g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	597
% Daily Value*
Total Fat 31g	40%
Saturated Fat 17g	86%
Cholesterol 119mg	40%
Sodium 561mg	24%
Total Carbohydrate 75g	27%
Dietary Fiber 3g	12%
Total Sugars 49g
Protein 7g
Vitamin C 1mg	4%
Calcium 108mg	8%
Iron 2mg	13%
Potassium 495mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.