Dessert Week + Sticky Toffee Pudding
A wild ride in the Bake Off tent plus a craveable, shockingly easy take on a classic British dessert.
What is a dessert? I have no idea what folks across the pond consider a dessert vs. other not-dessert sweets. For Americans, dessert means any sweet we eat after a meal. Either way, this week’s episode of the Great British Baking Show will go down in history, and so will my take on Sticky Toffee Pudding.
In case you missed it: I’m doing a series of pie recipes, tips, and tricks on Instagram this month. #monthofpie.
Spoiler alert: If you haven't watched this week’s Great British Baking Show, stop reading now!
Great British Baking Show Episode 7: Dessert Week
Sarah and I watched this week's episode together. We screamed, gasped, and cackled so much. That must be what it’s like when people watch sports. Check out my Instagram stories for our commentary. (We also made an epic pie, pictured above.)
Hot Takes
WE LOVE CUSTARD! Sarah and I are huge custard fans, so we thoroughly enjoyed the signature challenge. So much potential for fun flavors.
That technical challenge will go down in history. Hot mess express.
I’m shocked that no one's meringue bombe totally collapsed. We had some breakage, but I assumed that moist fillings would wreak havoc on the meringue.
Remember the Sussex Pond Pudding challenge?
Favorite Bakes
I worried about the cilantro root in Dan's creme caramel, but I wanted to taste that one the most. It sounded fascinating, and I applaud his bravery and skill.
Josh's showstopper was so well thought out, pristine, and straightforward. Sometimes you just have to do something classic and do it well.
For Heaven's Sake
I was a bit upset with Matty for using what looked like bagged chai in his signature creme caramel. He could have taken the time to make a mix of whole spices, fresh ginger, and tea leaves. (Nirali makes the #1 best masala chai ever, by the way. Here’s her recipe.)
O. M. G. That technical challenge was a horror show. But I loved watching. The steamed puddings didn't really look or sound great to begin with, but wow. Disaster zone. The only person who did OK (Tasha), didn't even fully follow the recipe because she took the puddings out of the water bath to cook them faster.
My thoughts on the elimination: Noooooooooo! Saku!!!!!! WHY?!?!?!?!?! Saku is a hilarious, joyful, creative, silly, talented baker, and we will remember her as a Baking Show legend. Saku, we love you.
On to this week’s recipe, which I am devouring. It’s shockingly simple and impossible to resist.
Sticky Toffee Pudding Loaf
Inspired by Edd Kimber, the original Baking Show winner.
If you asked me to name classic British desserts, at the top of the list would be Sticky Toffee Pudding (STP for short). STP is a gooey spiced cake moistened with simmered dates, served warm, and drenched in a rich buttery toffee sauce. Hearty, complex, and perfect for a chilly fall day.
Of course, I can't leave things alone, so I swapped out the dates for another favorite dried fruit, added some whole grain rye flour for flavor and texture, plus I spilled some whiskey into the toffee sauce. Do not skip the toffee sauce: it sends this dessert from good to gorgeous.
For the Cake
1 Tablespoons softened butter, for lining the pan
2-3 Tablespoons turbinado sugar, for lining the pan and sprinkling on top (optional)
150 g pitted prunes (AKA dried plums)
120 g brewed black tea (or water)
1/2 teaspoon baking soda
120 g (1 cup) all-purpose flour
50 g whole grain rye flour
1 1/4 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
57 g (4 Tablespoons) butter, melted
50 g honey
150 g (3/4 cup) brown sugar
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
2 large eggs, room temperature
75 g walnuts, toasted and chopped (optional)
For the Bourbon Toffee Sauce
60 g unsalted butter, diced
100 g (3/4 cup) brown sugar
1/2 tsp fine sea salt
1 teaspoon vanilla extract or vanilla paste
80 g (1/3 cup) heavy cream
2 Tablespoons Bourbon or Rye whiskey
Heat the oven to 350F with a rack in the middle of the oven. Generously butter the inside of a 9 x 4 inch loaf pan, line it with parchment paper, butter the paper, and (if you want) sprinkle the pan with course turbinado sugar. If using parchment, I like to use little clips to secure it to the pan. (If you have a nonstick loaf pan, you can just butter the pan and sprinkle it with sugar. No need to faff with the parchment paper.)
Finely chop the prunes, then add them to a small saucepan along with the brewed tea (or water). Bring it to a simmer then cook on low heat for 5 minutes to absorb the liquid. Turn off the heat then mash up the prunes with a wooden spoon or potato masher. It will be a bit chunky, but that's fine. Keep them in the pan...we'll be back shortly.
In a mixing bowl, combine the all-purpose flour, rye flour, baking powder, ginger, cinnamon, and nutmeg. Whisk to combine.
In another mixing bowl, whisk together the melted butter, honey, brown sugar, salt, and vanilla extract. Add the eggs and whisk for about 1 full minute. Add the dry ingredients to the wet ingredients and briefly whisk, leaving a few lumps of flour. (You'll keep mixing later.)
Add 1/2 tsp of baking soda to the mashed prunes, and stir vigorously to combine. It will turn slightly foamy. Add the prunes and walnuts to the batter and fold just to combine and no lumps of flour remain. Scrape the batter into the prepared pan. Sprinkle the top with about 1 Tablespoon of turbinado sugar.
Bake the cake at 350F for 45-50 minutes, until the pudding springs back when poked and a skewer comes out with just some moist crumbs attached. Let it cool in the pan for 10 minutes. Then turn it out of the pan and cool on a wire rack for another 20 minutes.
Make the Bourbon toffee sauce
While the cake is baking, make the sauce. Combine the butter, brown sugar, and salt in a small saucepan. Bring to a boil over medium heat. Once bubbling, cook for 3-4 minutes until the sugar is dissolved. Turn the heat to low and add the heavy cream and whisky. Increase the heat to medium and cook for 2-3 more minutes until the mixture has thickened enough to coat the back of the spoon. It may seem a bit runny, but it will thicken as it cools. Pour into a container with a spout and let cool for at least 5 minutes. Serve warm.
To serve
Cut a hefty slice of the cake. If the cake is room temperature, heat it up in the microwave for 10-15 seconds. Pour about 3 Tablespoons of warm sauce on top and serve.
Both the sauce and the cake are good for 3 or 4 days. Wrap the cake well and keep it at room temperature. Cover the sauce and keep it in the refrigerator. Warm the sauce in the microwave in 15 second bursts or on the stove before serving. (It will look impossibly thick when cold, but it will liquefy when you warm it up.) Microwave slices of cake for 10-15 seconds to warm them through.
Happy Baking,
Martin