Sticky toffee coffee pudding
This is a combination of sticky toffee pudding (my favorite dessert in the world!) and a coffee-walnut cake. Coating the pudding with the soft coffee caramel sauce creates a subtle crunchy layer that keeps the pudding deliciously light and springy.
Ingredients · Servings 16
- 170 g unsalted butter + extra for greasing (at room temperature)
- 340 g self-rising flour + extra for dusting
- 450 g Medjool dates
- 1 level teaspoon ground cinnamon
- 1 whole nutmeg
- to grate
- 120 g halved walnuts
- 295 g fine cane sugar
- 295 g dark brown sugar
- 4 large eggs
- 250 g unsalted butter
- 50 ml espresso
- 50 ml dark rum
- 250 ml whipping cream
- Bundt pan (26 cm) or an oven dish (20 cm x 30 cm)
- wide saucepan
Method · 15 min
- Preheat the oven to 180°C. Grease the Bundt pan or baking dish and lightly dust it with flour.
- Pit the dates and place them in a food processor with the cinnamon and 300 ml of boiling water. Finely grate the whole nutmeg and add it. Let the dates soak for 10 minutes with the lid on the food processor, then blend into a puree. Stop occasionally to scrape down the sides.
- Add the halved walnuts to the food processor and mix again. Add both sugars and the butter and beat until combined. While the mixer is still running, add the eggs. Add the flour and a pinch of sea salt and mix until combined. Pour the pudding mixture into the Bundt pan or baking dish and bake for 45 minutes in the preheated oven, or until a skewer comes out clean.
- When the pudding is almost ready, make the caramel sauce. Place a wide saucepan over medium heat. Cut the butter into cubes and add them. Then sprinkle the sugars over it.
- Once the butter has melted, stir in the espresso. Carefully add the rum (it may splatter) and bring to a boil. Add the heavy cream and halved walnuts. Reduce the heat and simmer for 5 minutes, or until the sauce has thickened and turned a beautiful deep golden color.
- Remove the pudding from the oven. If using a Bundt pan, turn the cake out onto a plate and coat it completely with the sauce. As the cake cools, the sauce will harden into a delicate crispy layer. If using an ovenproof dish, prick holes in the top and pour a third of the sauce over it.
- Remove the walnuts from the sauce with a fork. Garnish the pudding with the walnuts. Serve with a small pitcher of the leftover sauce and some whipped cream ice cream or custard if you like.
