Welcome to the second installment of “How Do You Make That?”: You tell Grub Street about a restaurant dish you’re dying to make at home, and we fetch the recipe from its creator. This time around, a reader wants to know the secrets of one of the town’s classic late-night desserts: “I LOVE sticky toffee pudding! Whenever I see it on the menu, I have to try it. But, usually it's not that great. The best one I've had so far or I don't think I'd find a better one is the one at Schiller's Liquor Bar. It is not too sweet, everything is well balanced and I can't stop eating. Please please let me have that recipe!!” And here it is, care of Riad Nasr and Lee Hanson.
Sticky Toffee Pudding from Schiller’s
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
8 ounces chopped dates
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for ramekins
2 cups packed dark-brown sugar
3 large eggs, lightly beaten
Vanilla ice cream, for serving (optional)
Preheat oven to 350 degrees. Butter ten 4-ounce ramekins; set aside. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
In a small saucepan, combine dates, and 1 cup warm water. Simmer until most of the water is evaporated, about 5 minutes. Transfer to a small food processor, and process until smooth; keep warm.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Slowly add the eggs, and beat to combine. Scrape down sides of bowl. Add the flour mixture, and beat until fully combined.
With machine running, add date purée, a little at a time, beating to combine after each addition. Divide evenly between prepared ramekins, filling each about three-quarters full. Bake until a cake tester inserted into the center comes out clean, 20 to 30 minutes.
Cool to room temperature, slice off top, and discard. Cut in half horizontally, and layer with sauce. Serve immediately with ice cream, if desired.
2 1/2 cups heavy cream
2 cups sugar
1/3 cup corn syrup
1/2 cup (1 stick) plus 1 tablespoon unsalted butter
In a medium saucepan, combine 1 1/4 cups cream, sugar, corn syrup, and butter. Place over medium heat, and cook, stirring occasionally, until caramel colored, about 15 minutes.
Remove from heat, let stand until cool, about 30 minutes. Place over low heat, and stir in remaining cream until smooth.
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Previously: How to Make Dovetail’s White Gazpacho