Name: Presidential Eats Sticky Toffee Pudding
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Cooking spray -; 3 c. (360 g.) all-purpose flour -; 1 tbsp. ground ginger -; 1 tsp. baking soda -; 1 tsp. ground cinnamon -; 1/2 tsp. kosher salt -; 1/4 tsp. ground cardamom (optional) -; 1/4 tsp. ground nutmeg -; Pinch of ground cloves -; 1 c. (340 g.) molasses -; 1 c. (237 ml.) canola or another neutral oil -; 1/4 c. sour cream -; 1 tsp. pure vanilla extract -; 2 large eggs -; 1 c. (215 g.) packed light brown sugar -; 1 c. water -; 1 c. (237 ml.) heavy cream -; 1 c. (215 g.) packed dark brown sugar -; 1/2 c. (1 stick) Unsalted butter -; Whipped crème fraîche, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Presidential Eats Sticky Toffee Pudding

1. Cooking spray -

2. 3 c. (360 g.) all-purpose flour -

3. 1 tbsp. ground ginger -

4. 1 tsp. baking soda -

5. 1 tsp. ground cinnamon -

6. 1/2 tsp. kosher salt -

7. 1/4 tsp. ground cardamom (optional) -

8. 1/4 tsp. ground nutmeg -

9. Pinch of ground cloves -

10. 1 c. (340 g.) molasses -

11. 1 c. (237 ml.) canola or another neutral oil -

12. 1/4 c. sour cream -

13. 1 tsp. pure vanilla extract -

14. 2 large eggs -

15. 1 c. (215 g.) packed light brown sugar -

16. 1 c. water -

17. 1 c. (237 ml.) heavy cream -

18. 1 c. (215 g.) packed dark brown sugar -

19. 1/2 c. (1 stick) Unsalted butter -

20. Whipped crème fraîche, for serving -

How to cook deliciously - Presidential Eats Sticky Toffee Pudding

1. Stage

Preheat oven to 350º. Spray a 6-cup mini Bundt pan or a 13"-by-9" baking dish with cooking spray. In a medium bowl, whisk flour, ginger, baking soda, cinnamon, salt, cardamom, if using, nutmeg, and cloves; set aside.

2. Stage

In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat molasses, oil, sour cream, and vanilla on medium speed until combined, 1 to 2 minutes. Add eggs and brown sugar and beat until lighter in color, 3 to 4 minutes. With mixer running on low, gradually add dry ingredients in two additions, beating between each and scraping down sides after each addition. Pour in water and beat until fully incorporated.

3. Stage

Fill prepared cups three-quarters full and place pan on a baking sheet.

4. Stage

Bake cake until a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool in pan 15 minutes, then invert onto a wire rack and let cool completely.

5. Stage

In a medium saucepan over medium-high heat, bring cream and brown sugar to a boil, whisking frequently. Reduce heat to medium-low and add butter, whisking frequently. Cook, whisking occasionally, until mixture thickens to a sauce consistency, 10 to 15 minutes. If you like, carefully blend with an immersion blender until smooth.

6. Stage

Slice cakes horizontally and pour some sauce over cut side. Top with top half, pour more sauce over, then top with crème fraîche.