Sous Vide Sticky Toffee Pudding
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Ingredients for 6
¾ cup chopped dates
¼ cup chopped figs
½ cup boiling water
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cinnamon
Pinch salt
14 tablespoons unsalted butter, at room temperature, divided, plus extra for greasing parchment
1 3/4 cup packed light brown sugar, divided
2 large eggs
1 tablespoon unsulphured molasses
1 1/2 teaspoons vanilla extract, divided
¼ cup plus 2 tablespoons heavy cream
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 195ºF (91ºC). Grease 6 single-serve ramekins or coffee cups with nonstick oil spray. Cut parchment paper into circles to fit just inside the lip of the ramekins. Place a rack or plate in the bottom of the water bath.
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Step 2
Place the dates and figs in a heatproof bowl and top with boiling water. Set aside to rehydrate. In a separate medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
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Step 3
In a stand mixer fitted with a paddle attachment, cream 8 tablespoons butter and 1 cup brown sugar at medium speed until light and fluffy. Beat in eggs one at a time, and then beat in molasses and 1 teaspoon vanilla.
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Step 4
Reduce mixer speed to low and add flour mixture all at once. Gradually increase speed to medium and continue to beat until ingredients are just blended.
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Step 5
Place soaked fruit and its soaking water in a food processor. Process until blended. (It does not have to be super smooth.) Add blended fruit mixture to batter and stir with a spatula to combine.
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Step 6
Fill each prepared ramekin about halfway full with batter. Each container should contain about ½ cup batter and the batter should be at least ¾ of an inch from the top of ramekin.
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Step 7
Grease parchment rounds with butter and place, butter-side down, on top of batter. Cover each ramekin with a small piece of foil. Press tightly and then seal with a rubber band.
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Step 8
Place ramekins on the rack in the water bath. The water level should come about ¾ of the way up each container. Set the timer for 3 hours.
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Step 9
While puddings are cooking, make the toffee sauce: Place the remaining 3/4 cup sugar and 6 tablespoons butter in a heavy, deep saucepan over medium heat, and cook, stirring often, until the sugar is melted.
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Step 10
Add cream, being careful that the mixture does not bubble over. Stir until well-incorporated. Remove from heat and stir in the remaining 1/2 teaspoon vanilla. Keep warm for serving.
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Finishing Steps
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Step 0
When the timer goes off, remove the ramekins from the water bath. Uncover each ramekin, being careful not to drip water into the steamed puddings. Flip puddings out onto individual serving plates. Drizzle each pudding with 1 to 2 tablespoons toffee sauce and serve warm.