Elyse Duguay’s Sticky Toffee Pudding (recipe from Celine Dion’s Chefs on tour) 



Elyse Duguay’s Sticky Toffee Pudding (recipe from Celine Dion’s Chefs on tour) 



  • Preparation 20 min
  • Cooking 30 min
  • Servings 8

Categories

Ingredients

  • Caramel Sauce

    • 1/2 cup (125 ml) 35% cream
    • 1/4 cup (60 ml) dark brown sugar
    • 1/4 cup (60 ml) semi salted or unsalted butter
  • Cake

    • 3/4 cup (180 ml) boiling water
    • 1 cup (250 ml) tightly packed chopped and pitted dates
    • 1 teaspoon (5 ml) baking soda
    • 1 teaspoon (5 ml) vanilla extract
    • 6 tablespoons (90 ml) unsalted butter, softened
    • 2/3 cup (150 ml) dark brown sugar
    • 2 tablespoons (30 ml) molasses
    • 2 eggs 

    • 1 1/3 cups (325 ml) self-rising baking flour (baking powder and salt added)
    • 1/2 cup (125 ml) milk

Preparation

  • Caramel Sauce

  • Cake

Note from Ricardo

We prefer to double or even triple the sauce recipe. In this case, use a third of the caramel sauce to cover the bottom of the dish and another third to cover the warm surface of the cake. Keep the remaining sauce for service.

Personal Note