Earl Grey Sticky Toffee Puddings

I have been influenced.

Everyday I see post after post about sticky toffee puddings. They really are a hot topic this holiday season.

So I ultimately gave in and made these Earl Grey Sticky Toffee Puddings— for two! Using my Mini Staub Cocottes!

Tea lovers, yes, this tastes even better than it sounds. A sticky date filled cake infused with earl grey tea. Not only in the cake but also in the gooey caramel/toffee sauce.

A British dessert just got a little more.. British?

This post is sponsored by Staub.

Recipe:

Makes 2 cakes (250ml Mini Staub Cocottes)

Earl Grey Sticky Toffee Pudding:

• 80g dates, pitted

• 100ml 2% milk

• 1 earl grey tea bag

• 5g baking soda

• 50g brown sugar

• 60g butter

• 1 egg

• splash vanilla

• 10ml apple cider vinegar

• 100g flour

• 5g baking soda

• pinch salt

Preheat the oven to 350 degrees. Grease two 250ml Mini Staub Cocottes with butter and set aside.

In a saucepan, add the 2% milk and the tea bag. Bring it to a gentle simmer, and turn off the heat. Let the tea bag steep in the milk for 5 minutes. Stir it around and press on the bag to extract the tea flavour.

Remove the tea bag from the saucepan and discard.

Remove the pits from the dates. Add the dates to the earl grey tea and place the saucepan over low heat. Cook the dates until soft and mash-able. Add 5g of baking soda. After it has finished fizzing up remove from the heat. Use a spatula or a fork to break the dates up into a smooth paste. Set it aside to cool slightly.

In a medium sized bowl, add the butter and brown sugar. Whisk them together until pale and fluffy. About 3-4 minutes of whisking.

Add the egg, vanilla, vinegar and salt. Whisk to combine. Add the mashed up date mixture and stir to combine.

Lastly, add the flour and baking soda. Mix with a spatula until no more streaks of flour remain.

Divide the batter among your 2 greased Mini Staub Cocottes. Smooth out the tops.

Place them in the oven to bake for 18 minutes. Careful not to overbake! While they are baking, make the Toffee Sauce.

Once the cakes are baked and have just set in the middle, remove them from the oven.

Poke each cake with holes and proceed to pour over your toffee sauce. (Recipe below)

Earl Grey Toffee Sauce:

• 140ml heavy cream

• 1 earl grey tea bag

• 150g brown sugar

• 60g butter

• 1/2 tbsp golden syrup (maple syrup or rice syrup)

• pinch salt

In a heavy bottomed sauce-pot add 140 ml of heavy cream and 1 earl grey tea bag. Bring the cream to a gentle simmer and then turn off the heat. Just like with the cake, allow the tea bag to steep in the liquid for 5 minutes. Stirring the tea bag around and pressing it to extract the flavour.

Remove the tea bag from the pot.

Add the brown sugar, butter and syrup to the pot. Turn the heat to medium.

Whisk the ingredients together until the butter has melted and everything starts to come together. Allow the toffee to cook for 3-5 minutes. Finish with a sprinkle of salt and set it aside to cool.

To serve:

It is important to do these next few steps while the cakes are still warm!

• Poke holes into the tops of each cake and remove them from their respective Cocottes (or baking vessels).

• Pour about 1 tbsp of toffee sauce into the bottom of each dish, and then place the cakes back inside.

• Drizzle 2 more tablespoons of toffee over each cake.

• Let them cool slightly, allowing them time to soak up the sauce.

When ready to serve, heat up the cakes either in the oven at 300 degrees for 3-5 minutes or in the microwave for 15-20 seconds.
Invert each cake out onto a plate. You can top with Vanilla Ice cream and the remaining Earl Grey Toffee Sauce.

Notes:

• These can be made without the earl grey tea. Just don’t steep the tea bag, and follow the rest of the steps!

• Careful not to overbake these cakes. The timing can be tricky, but these are better underbaked and allowed to cool in the vessel. That way they finish baking/ setting up without turning out dry!

• Allowing the cakes enough time to soak up that toffee really makes a difference

• These can be made a day in advance. Keep sealed/covered at room temperature. When ready to serve just reheat before turning out onto a plate.