Professional Baker Teaches You How To Make ENGLISH TOFFEE PUDDING!

Sometimes you just want to bake a cake and have it's rich aromas fill your home...but are there other options for creating a delicious spongey delicacy? There certainly is, and if you've ever wanted to know how to make the best Sticky Toffee Pudding you've ever had then you are in the right place! Follow along with Chef Anna Olson as she walks you through all the steps you'll need to make this classic steamed dessert!

After your done let us know how it went in the comments below!

Ingredients

English Sticky Toffee Pudding

1 cup loosely packed pitted and chopped dates
¾ cup hot English Breakfast or Orange Pekoe tea
½ tsp vanilla extract
¾ tsp baking soda
6 Tbsp unsalted butter, at room temperature
¾ cup sugar
2 large eggs, at room temperature
1 ⅓ cup all-purpose flour
1 tsp baking powder

Toffee Sauce

¼ cup unsalted butter
½ cup packed dark brown sugar
¼ cup whipping cream
½ cup raisins or lightly toasted walnut pieces
2 Tbsp (1 oz) brandy

Directions

English Sticky Toffee Pudding

1. Preheat the oven to 350 F. Grease six 5-ounce ramekins or individual savarin pans (ring-shaped pans) and place then in a roasting pan with sides higher than the baking dishes.

2. Place the dates in a bowl and pour the hot tea over top. Let the mixture sit a few minutes, then stir in the vanilla and baking soda.

3. In a separate bowl, beat the butter and sugar until blended, then add the eggs one at a time and beating well after each addition. Sift the flour and baking powder over the butter mixture and stir to blend. Add the still-warm date mixture and stir until evenly combined. Divide this evenly between the prepared dishes.

4. Pour boiling water around the dishes so that it comes half way up, and cover the entire pan with foil. Bake the pudding s for about 30 minutes, until the cake springs back when gently pressed. Remove the ramekins from the roasting pan, let them cool for 10 minutes, then turn them out onto plates and serve warm with Toffee Sauce.

5. The cakes can be prepared and baked in advance, stored chilled and then microwaved for just 10-15 seconds to re-warm.

Toffee Sauce

1. Melt the butter and brown sugar in a sauté pan over medium high heat until bubbling. Stir in the whipping cream, add the raisins and return to a simmer. Add the brandy (taking care in case it ignites). Spoon this over the steamed puddings and serve warm.

Subscribe for more video recipes: http://goo.gl/MJV4af

Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson

Follow Anna on social media:
Pinterest:   / chefannaolson  
Twitter:   / olson_anna  
Facebook:   / chefannaolson  
Instagram:   / chefannaolson  
Anna's Official Website: http://annaolson.ca

Follow Oh Yum on...
Facebook:   / ohyumfood  
Instagram:   / ohyumfood  
Pinterest:   / ohyumfood  
Twitter:   / ohyum_food  
Official Oh Yum Website: https://ohyum.tv