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Sticky Butter Toffee Pudding

Chef Ana Paola de Anda

As part of our ongoing partnership with Butter of Europe, we’re asking our favorite chefs to create delicious dishes showcasing premium European butter. Here, pastry chef Ana Paola de Anda makes a delicious sticky toffee pudding using French butter.

If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.


Toffee Cake

INGREDIENTS

  • 1 cup Dates
  • ¾ cup Water
  • ¾ tsp. Baking soda
  • 1 cup AP flour
  • ¾ tbsp. Baking powder
  • ½ tsp. Salt
  • 3 tbsp. Butter of Europe
  • ¾ cup Sugar
  • 2 ea. Eggs
  • ¾ tsp. Vanilla extract

METHOD

  1. In a pot heat dates (pitted), water and baking soda until dates become soft and acquire a puree-like consistency.
  2. Remove from heat and blend.
  3. In a mixer using a paddle attachment, mix the date puree and sugar. Once incorporated slowly add eggs and vanilla.
  4. Add Butter of Europe.
  5. Add dry ingredients.
  6. Bake @350 F until golden brown 15-20 min approx.
  7. Let cool.

Toffee Glaze

INGREDIENTS

  • 30 g. Butter of Europe
  • 5 oz. Cream
  • 76 g. Sugar
  • tt. Salt

METHOD

  1. Bring butter and sugar to a boil.
  2. Whisk in cream, boil.
  3. Remove from heat and add salt to taste.

Cocoa Nib Pudding

INGREDIENTS

  • 1 ¼ cup Half & half
  • ¼ cup Cocoa nibs
  • ¼ cup Sugar
  • 1/8 cup Cornstarch
  • 1/8 tsp. Salt

METHOD

  1. Blend everything.
  2. In a pot, bring everything to a boil.
  3. Strain.

Plating

  • Once toffee cake is cool, use a circle cookie cutter to cut cake.
  • Place a quenelle of vanilla ice cream on top of cake.
  • Pipe cocoa nib pudding on top of cake.
  • Sprinkled crushes pecan on plate.
  • Pour toffee sauce over cake.