Sunday, November 5, 2017

Sticky toffee pudding and a giveaway

Joanne Chang's winning sticky toffee pudding is naturally sweetened with dates and pure maple syrup. This is one sweet treat you'll want to eat all week long! Plus, a maple syrup giveaway from my friends at Hidden Springs Maple!

This fall, I had the privilege of meeting some fantastic people from Hidden Springs Maple. Their maple syrup is all natural, and all locally produced. There are no additives of any kind used during the harvesting of the maple sap or during the boiling of the maple syrup. Hidden Springs maple syrup is hand-packed for freshness and exceptional flavor. As an added bonus, all of their maple syrup is also certified Kosher.

I received a sample of the Dark Robust maple syrup (they have two other varieties - Golden Delicate, and Amber Rich) and decided to bake with it. What did I decide upon? Why, this lovely sticky toffee pudding!

Ever since watching the Throwdown with Bobby Flay sticky toffee pudding episode on television, I've been intrigued and wanted to try Joanne Chang's winning recipe. I found it in the cookbook that I received from a friend one year for my birthday (thanks, E).

I was thankful that I had my handy food processor for this cake because it would have been near impossible to chop up the dates by hand. If you don't own a food processor, you can absolutely use a high-speed blender instead (note that the cheaper blenders usually have a hard time breaking down the dates so attempt at your own risk).

As expected, the best part about this cake was the maple sauce. Man, I could have just gone to town with a spoon and called it a day. It was so smooth and creamy, and the natural maple flavors shone brightly.


I'm super excited that Hidden Springs has a few things to share with Eva Bakes readers. First of all, they are sponsoring a giveaway where one of you will receive a quart of the Hidden Springs Dark Robust maple syrup! Enter via the Rafflecopter widget below.

a Rafflecopter giveaway

Also, Hidden Springs is offering all Eva Bakes readers a 10% coupon for your first purchase on their website. Simply enter EVABAKES2017 as the coupon code and voila! This coupon code expires 12/31/2017 so hurry!

Enjoy!

Sticky toffee pudding
  • 12-16 pitted and chopped Medjool dates
  • 1/2 cup (120 grams) hot water
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups (175 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 Tablespoons Hidden Springs Maple syrup (or any Grade B maple syrup - please do not use the imitation stuff!)
  • 4 Tablespoons unsalted butter, melted and cooled
  • 2 large eggs
Maple sauce

  • 1/4 cup (80 grams) Hidden Springs Maple syrup
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/4 cup (60 grams) heavy cream, room temperature or warmed

Directions
Preheat your oven to 350 degrees F. Generously grease or line a 10" round cake pan and set aside.

In a medium sized bowl, soak the dates, hot water, and baking soda for about 15 minutes.

In a food processor or a high-speed blender, mix together the dates and hot water mixture until a smooth paste forms. Add in the flour, baking powder, salt, vanilla and maple syrup and mix until well blended. Add in the butter and eggs until smooth.

Transfer the batter into your prepared baking pan and bake in your preheated oven for 30-35 minutes or until it springs back after you gently press on it.

While the cake s baking, prepare the sauce. Mix the maple syrup and butter together until well blended. Slowly drizzle in the warmed heavy cream until smooth. Do not use cold cream or else it will cause the melted butter to curdle!

Pour about 1/3 of the sauce on top of the cake after it comes out of the oven. Once the cake is cool, slice and serve with a generous amount of maple sauce.

Cake should be stored, covered, at room temperature and will keep for several days. Store the sauce in an airtight container in the refrigerator for up to a week. Warm up the sauce before serving with the cake.

Disclaimer: Hidden Springs Maple gave me a sample of their maple syrup and are sponsoring the giveaway. All thoughts and opinions are 100% mine.

Yield: One 10" cake; about 8-12 servings

Source: Baking With Less Sugar by Joanne Chang, pages 135-137

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