ACE Bakery > Recipe Box > Steamed Fig, Date, and Prune Pudding with Sticky Toffee Sauce

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Steamed Fig, Date, and Prune Pudding with Sticky Toffee Sauce

Serves 8
Best suited to cool evenings, this is the

Ingredients
Pudding
1/2 packed cup (80 mL) of ¼-inch (.6-cm) diced, dried figs (approximately 4)
¾ packed cup (180 mL) of ¼-inch (.6-cm) diced prunes (approximately 20)
¾ packed cup (180 mL) of ¼-inch (.6-cm) diced dates (10 to 20 depending on size)
3 Tbsp. (45 mL) Scotch
2/3 cup (160 mL) boiling water
4 large eggs, separated, plus 2 egg yolks
6 Tbsp. (90 mL) unsalted butter, at room temperature
1/3 cup (80 mL) plus 1 Tbsp. (15 mL) maple syrup

1½ Tbsp. (22.5 mL) sugar
1 tsp. (5 mL) vanilla
2¼ cups (535 mL) very fine, fresh white, Pain au Lait (see recipe), challah, or brioche breadcrumbs (see recipe)
1 Tbsp. (15 mL) baking powder
1 tsp. (5 mL) ground cinnamon
½ tsp. (2.5 mL) kosher salt

Sticky Toffee Sauce
9 Tbsp. (135 mL) unsalted butter
6 Tbsp. (90 mL) white sugar
7 Tbsp. (105 mL) brown sugar
6 Tbsp. (90 mL) 18% cream

Instructions
For the Pudding
Use an 8-cup (2-L) non-stick mold or generously butter a metal, glass, or enamelware 8-cup (2-L) mold. I like a dome-shaped mold but any shape will do.

Mix the dried fruit together in a small bowl. Toss with the Scotch and boiling water and let sit for about 10 minutes or until most of the liquid has been absorbed.

Whisk all 6 egg yolks in a small bowl. Reserve the 4 egg whites.

In a bowl large enough to hold all the ingredients, mix the butter, maple syrup, sugar, and vanilla for 1 minute until well blended. Add the egg yolks and mix for another minute, until well blended. Next mix in the breadcrumbs, baking powder, cinnamon, and salt. Then fold the marinated dried fruit into this mixture.

Whip the egg whites until they mound in soft peaks. Stir a third of the whites into the batter until completely combined. Gently fold in the remaining whites.

Fit a trivet or shallow bowl (upside down) into the bottom of a pot that is at least 4 inches (10 cm) wider and 2 inches (5 cm) higher than your mold. Pour the batter into the mold, leaving the top inch (2.5 cm) free for the pudding to expand. Lay a buttered circle of parchment paper over the batter, buttered-side down, and cover the top of the mold with foil, securing it over the edge to keep out any condensation.

Lower the mold onto the trivet in the pot and carefully pour boiling water ¾ of the way up the mold. Cover with the pot lid and steam for 1 hour and 40 minutes, if your mold has a center hole. If not, extend the steaming time by 10 to 15 minutes. Add more boiling water if necessary to keep the level constant.

For the Sticky Toffee Sauce
Melt the butter and two sugars in a saucepan. When the mixture liquefies and becomes glossy, lower the heat and continue stirring for about 3 to 4 minutes until you can smell the caramel. Be careful to not let it burn. Pour the cream into the center of the caramel. It will bubble up and be swallowed into the sauce. Remove from the heat immediately. If the toffee sauce seizes up when it cools, place it over low heat and stir until the sugar dissolves. You may need to add more cream to thin it out.

Assembly
Heat the oven to broil.
Remove the pudding from the pot, set on a rack, and allow to cool for 10 minutes. Take off the parchment paper and invert the mold onto a baking sheet. If the pudding sticks, try gently easing the sides away from the baking dish with a knife.

Drizzle a few tablespoons of toffee sauce over the top of the pudding and place under the broiler for 2 minutes. Turn off the broiler and allow the residual heat to warm the pudding. Transfer to a serving plate. Gently warm the rest of the toffee sauce and either pour it from a pitcher over individual pieces or pour the sauce around the base of the entire pudding on the serving plate. Serve with a scoop of butterscotch or vanilla ice cream.

COOK'S TIPS
1. If you fill a tall glass or jar with very hot water and keep dipping your knife blade into it while dicing the dried fruit, the fruit won't stick to the knife.
2. Forgot to bring butter to room temperature? Run the cold block of butter down a grater; the grated butter will be soft.

This recipe is from Linda Haynes, The ACE Bakery Cookbook.

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