Mark McEwan: This is the best sticky toffee pudding you’ll ever taste

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This article was published 24/07/2021 (1529 days ago), so information in it may no longer be current.

Every Saturday, Chef Mark McEwan, one of Canada’s most celebrated chefs, serves up everything you need for a special weekend meal, including a recipe and expert at-home cooking tips.

Sticky toffee pudding is such a classic dessert. Since it’s so festive, it often feels like a just-for-the-holidays treat, but it’s one of those desserts that is wonderful any time of year, including during the summer. My best-ever memory of sticky toffee pudding was back in 1983 at the Sutton Place Hotel in Toronto. There was an English pastry shop there that made the best version of it. Two helpings, and you could motor on a sugar rush for the whole evening!

I love the way that this pudding eats. It’s warm, tender and rich — it hits all the notes. The chestnut purée helps to make the batter rich and smooth, almost mousselike. It refines and elevates the mouth feel. Chestnut purée used to be sold mainly at specialty food shops, but now it’s much more widely available. Try it — you won’t regret it! This sweet dessert pairs well with port, sherry or even a beer.

Chef tips:

1. With baking, it’s so important to measure precisely and make sure you don’t over bake. Oven temperature is critical so make sure it’s correct.

2. Make sure all your spices are fresh and very aromatic. Don’t over soak the cake; offering additional sauce when serving the dessert is always best.

3. Folding is one of those baking terms that can be a bit confusing. It means to reach from the bottom of your bowl to the top in a repetitive circular motion. The best tool for this is a rubber spatula. Fold and repeat and rotate the bowl at the same time, which will ensure you blend evenly.

Sticky Toffee Pudding

1 1/2 cups (375 mL) Medjool dates, chopped, pitted

3/4 cup (175 mL) chestnut purée

1/4 cup (60 mL) brandy

1 tsp (5 mL) baking soda

1 cup (250 mL) granulated sugar

3 tbsp (45 mL) butter, cool to touch

2 eggs, at room temperature

1 1/2 cups (375 mL) flour

2 tsp (10 mL) baking powder

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

Sauce

1/2 lb (250 grams) butter

2 1/2 cups (625 mL) brown sugar

1 1/2 cups (375 mL) 35% cream

1 tsp (5 mL) vanilla extract

1/4 cup (60 mL) brandy

Preheat oven to 350°F (180°C). Line the bottom and sides of an 8 1/2-inch (22 cm) springform pan with parchment paper.

Combine the dates, chestnut purée, brandy and baking soda in a bowl. Stir in 1 cup (250 mL) boiling water. Cover and let steep for 10 minutes. In the meantime, combine the sugar and butter in the bowl of a stand mixer and beat at low speed until combined. Add one egg. Once incorporated, add the second egg. Add and incorporate the steeped date mixture. Sift together flour, baking powder, cinnamon, ginger and nutmeg; add to the mixture. Turn off the mixer and fold in any unincorporated dry components by hand. Pour the batter into the prepared pan. Bake until the centre is firm to the touch, 60 to 75 minutes. Let cool slightly.

While the pudding is in the oven, make the sauce. Combine butter, sugar and cream in a saucepan, bring to a boil. Remove from heat. Fold in vanilla and brandy.

Puncture the surface of the warm cake all over with a chopstick or skewer. Pour half the sauce over the cake and let it absorb. Use the remaining sauce to pour over individual servings. Serve warm. Makes 10 servings.

Chef Mark McEwan is a Toronto-based chef, entrepreneur, mentor and writer of best-selling cookbooks. He is a freelance contributor for the Star. Follow him on Twitter: @chef_MarkMcEwan