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Sticky Toffee Pudding with Macadamias and Grand Marnier®
Sticky Toffee Pudding with Macadamias and Grand Marnier®
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Sticky Toffee Pudding is a traditional British dessert with a moist sponge cake topped with a rich toffee sauce. Chef Eddy kicks it up a notch here with the addition of Grand Marnier.

Prep time
1:00
Bake/Cook time
0:28 to 0:30
Yield
8 jumbo or 12 standard size puddings
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Sticky Toffee Pudding with Macadamias and Grand Marnier®
Dark Brown Sugar
Prep time :
1:00
Bake/Cook time :
0:28 to 0:30
Yield :
8 jumbo or 12 standard size puddings

INGREDIENTS

Preparing Pans

  • 2 tablespoons soft butter

Toffee Sauce

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3/4 cup well packed Imperial Sugar Dark Brown Sugar
  • 1 cup heavy cream
  • Pinch salt
  • Optional: 2 tablespoons Grand Marnier®

Pudding

  • 2/3 cup (packed) pitted Medjool dates, roughly chopped
  • 1 teaspoon baking soda
  • 1 1/4 cups water
  • 4 tablespoons (1/2 stick) unsalted butter, soft
  • 3/4 cup well packed Imperial Sugar Dark Brown Sugar
  • 2 large eggs at room temperature
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 1/3 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 cup macadamia nuts
  • 2 oranges or a few Mandarin oranges

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Generously butter 8 jumbo muffin or 12 standard muffin cavities and set aside.
  3. Prepare sauce by stirring to boil butter, brown sugar, heavy cream and salt. Boil for 3 minutes and remove from heat. Do not add Grand Marnier® at this stage.
  4. Set aside half of sauce for finishing of dessert.  Pour remaining half equally into bottom of buttered muffin cavities. Set aside.
  5. In a saucepan bring water to a full boil. Remove from heat and add dates followed by baking soda. Set aside.
  6. Mix butter until light and fluffy, add brown sugar and mix until well combined. Add one egg and combine well. Scrape bowl and mix further. Add remaining egg and repeat.
  7. Add salt, vanilla and cinnamon and set aside.
  8. Using a stick or regular blender mix dates until nearly smooth. Slight chunks may remain. If still warm to the touch allow to cool to room temperature. Then add to above batter. Mix until combined.
  9. Sift together flour and baking powder and add to above, mix until smooth and mixture is thoroughly combined.
  10. Fill cavities 3/4 full and place in oven until the center bounces back when lightly pressed with a finger, about 30 minutes. (Larger puddings will take a little longer.) Remove from heat and while still warm turn upside down onto a plastic food film lined platter or cookie sheet.
  11. Serve immediately or reheat later in a microwave oven.
  12. To serve reheat remaining toffee and add Grand Marnier® to your taste. Place puddings on plates and if needed reheat. Pour sauce over puddings and serve with orange or mandarin wedges and macadamia nuts.

IMPERIAL SUGAR INSIGHT

Prepare this deliciously moist and tender pudding up to two days in advance and reheat in a microwave oven right before serving.

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