Sticky Toffee “Pudding” Cake Sundaes
Makes: 12 servings
This sundae came about by pure serendipity. I had invited friends for afternoon tea and wanted to treat them to one of my favorite desserts—Sticky Toffee Pudding—but I knew that their daughter loved chocolate ice cream, so I made that as well. The unique recipe for this pudding cake comes from Jenn Giblin, pastry chef of Blue Smoke, in New York City. The addition of stout beer as the liquid for the batter gives it the most delicious flavor of any I have tasted.
Components
Butterscotch Toffee Sauce, makes enough for 3 tablespoons per serving
Ice Cream, about 2 quarts/2 liters, chocolate or vanilla
Lightly toasted pecans, coarsely broken, 120 grams/1 rounded cup
Oven Temperature: 350°F/175°C
Baking Time: 20 to 30 minutes
Special Equipment
One 9 by 13 by 2 inch high pan, coated with solid shortening, bottom lined with parchment
A baking sheet, lined with plastic wrap and lightly coated with nonstick cooking spray
A second baking sheet or a cutting board
Batter
| unsalted butter | 85 grams | 6 tablespoons (¾ stick) |
| 3 large eggs | 150 grams | ½ cup plus 1½ tablespoons (140 ml) |
| stout beer, preferably Guinness extra stout | 227 grams | 1 cup (237 ml) |
| baking soda | 5.5 grams | 1 teaspoon |
| dates (pitted) | 170 grams | about 6 large dates |
| sugar | 225 grams | 1 cup plus 2 tablespoons |
| pure vanilla extract | . | ½ tablespoon (7.5 ml) |
| bleached all-purpose flour | 227 grams | 2 cups (sifted into the cup and leveled off) |
| baking powder | 4.5 grams | 1 teaspoon |
| salt | . | ¼ teaspoon |
| ground cinnamon | . | 1 teaspoon |
| nutmeg, freshly grated | . | ½ teaspoon |
Preheat the Oven
* Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350°F/175°C.
Mise en Place
* About 1 hour ahead, set the butter and eggs on the counter at room temperature (65° to 75°F/18° to 24°C).
Soften and Process the Dates
1) In a small saucepan, bring the stout beer to the boiling point. Remove it from the heat and add the baking soda. It will fizz up a lot. Set the pitted dates in a small bowl and pour the beer over them. Cover tightly with plastic wrap and allow it to cool to room temperature.
2) When cool, place the dates in a food processor along with a little of the beer. Process until a paste is formed and then gradually add the rest of the beer through the feed tube. The mixture will be very smooth, dark, and glossy. Scrape it into a bowl and cover it tightly with plastic wrap until ready to use.
Mix the Batter
3) In the bowl of a stand mixer fitted with the whisk beater, beat the butter, sugar, and vanilla on medium speed until light and fluffy.
4) In a small bowl, lightly whisk the eggs. Gradually add the eggs to the batter in three parts, beating on medium speed for about 15 seconds after each addition. Scrape down the sides of the bowl after each addition. (The mixture may appear curdled, but after adding the flour it will be smooth.)
Mix in the Flour Mixture and Dates
5) In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
6) Add one-third of the flour mixture to the batter and mix on low speed for 10 to 15 seconds, just until incorporated. Scrape down the sides of the bowl.
7) Add half of the date mixture and mix just until incorporated, about 15 seconds. Repeat with another third of the flour mixture, then the remaining date mixture, and finally the remaining flour mixture. Mix just until the batter is uniform in color and no streaks remain. Scrape down the sides of the bowl as needed.
8) Scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula. It will be about one-third full.
Bake the Cake
9) Bake for 20 to 30 minutes, or until a cake tester comes out clean when inserted in the center and the cake springs back when pressed lightly in the center.
10) While the cake is baking, make the toffee sauce.
Cool and Unmold the Cake
11) Set the pan on a wire rack and let the cake cool for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan. Place the plastic-wrapped baking sheet on top and invert the cake. Remove the parchment. Reinvert it onto a second sheet and cool completely.
Compose the Sundaes
12) Cut the pudding cake into 12 squares and set each slice on a serving plate. Top with 1 or 2 scoops of ice cream. Pass the toffee sauce and pecans.
Store
Untopped pudding cake: Airtight: room temperature, 2 days; refrigerated, 1 week; frozen, 3 months
Scoops
* If using a Pyrex pan, lower the baking temperature to 325°F/160°C.
* If measuring by volume rather than weighing, pour the beer carefully against the side of the measuring cup to prevent foaming. If there is some foam, allow it to settle so you can get an accurate measure.