|British pudding mold|
Slow Cooker Sticky Toffee Pudding
1 ¼ c unbleached all-purpose flour
1 ¼ c whole dates, pitted and sliced. Chop half of them into as tiny pieces as possible.
¾ c warm water
½ t baking soda
½ t baking powder
½ t salt
¾ c packed brown sugar
1 ½ t vanilla extract
4 T unsalted butter (1/2 stick), melted
Grease and flour a small lidded pudding mold (1 ½ qt) or a medium sized ceramic bowl. Fill a tea kettle with water and put it on to boil. Combine the chopped tiny date pieces with water and baking soda and soak for 5 minutes. CI says that the baking soda helps soften the skin on the dates. Good to know! Whisk flour, baking powder, and salt together in a medium bowl.
In a food processor, combine remaining (large pieces) of dates with the brown sugar and process for about 30 seconds until the mixture looks like wet sand. Drain the soaking liquid from the dates (reserve dates) and add to the processor, plus the eggs, and vanilla and process until smooth, about 5 seconds. With food processor running, pour melted butter through feed tube in steady stream and process until smooth. With a spoon (don’t process) mix in the softened dates to the bowl.
Gently stir dry mixture into wet mixture until just combined. Pour batter into prepared baking dish or mold. Cover with lid or aluminum foil tied down with kitchen twine. Place in slow cooker, and add enough boiling water to reach halfway up sides. Cook on high for 2 ½ - 3 hours, until cake is firm and springs back when touched. Set on wire rack to cool for 10 minutes, then invert on a plate.
8 T unsalted butter (1 stick)
1 c packed brown sugar
2/3 c heavy cream
1 Tablespoon rum – Captain Morgan’s Private Reserve is wonderfully spiced and great in this sauce!
Melt butter in medium saucepan over medium heat. Whisk in brown sugar until smooth. Continue to cook, stirring occasionally, until sugar is dissolved and mixture looks puffy, 3 to 4 minutes. Slowly pour in cream and rum, whisk just to combine, reduce heat, and simmer until frothy, about 3 minutes. Pour into serving pitcher.
½ c whole milk
5 egg yolks
¼ c sugar
1 t vanilla
In a medium saucepan heat milk over medium heat until steaming, about 3 minutes. . Meanwhile, whisk yolks, sugar, and salt together in medium bowl until pale yellow in color, about 1 minute. Slowly pour 1/2 cup hot milk into yolk mixture to temper, whisking constantly. Return mixture to saucepan and cook over low heat, stirring constantly with wooden spoon, until mixture thickens slightly, coats back of spoon with thin film, and registers 175 to 180 degrees on instant-read thermometer, 5 to 8 minutes. Add vanilla. Immediately pour mixture through fine-mesh strainer into serving pitcher.
To serve – plate pieces of cake and pass the toffee sauce and crème anglaise to pour over the top.