Sticky Toffee Pudding is a beloved British dessert known for its rich flavors and moist texture. But in the spirit of culinary fusion, we’re taking this classic dish a step further with unique flavors inspired by Zimbabwean ingredients. Imagine the heartwarming sweetness of dates and the deep richness of caramel combined with the tropical notes of Zimbabwean fruits, such as baobab or marula. This Decadent Sticky Toffee Pudding with Caramel Drizzle and Whipped Cream is not just a dessert but a delightful experience that can also be perfect for sharing or selling on Zimbo Menu, Zimbabwe’s local food marketplace.
Ingredients
For the Sticky Toffee Pudding:
- 200g pitted dates, chopped
- 250ml boiling water
- 1 tsp baking soda
- 100g unsalted butter, softened
- 150g brown sugar, packed
- 2 large eggs
- 200g all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
For the Caramel Drizzle:
- 150g brown sugar
- 100g unsalted butter
- 200ml heavy cream
- 1 tbsp baobab powder (optional, for a tangy twist)
For the Whipped Cream:
- 300ml heavy cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Instructions
Prepare the Sticky Toffee Pudding
- Start by placing the chopped dates in a bowl and pouring the boiling water over them. Let them sit for about 10 minutes to soften. Once softened, stir in the baking soda and mash lightly with a fork until chunky. Set aside to cool.
- In a large mixing bowl, cream together the softened butter and brown sugar until fluffy. This should take about 3-4 minutes, giving a light and airy texture.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for a depth of flavor.
- Carefully fold in the flour, baking powder, and a pinch of salt. Gradually stir in the cooled date mixture, ensuring not to overmix. The batter should be thick yet pourable.
- Preheat your oven to 180°C (350°F) and grease a baking dish or individual pudding molds.
- Pour the batter into your prepared dish and smooth the top. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.
Make the Caramel Drizzle
- In a saucepan over medium heat, combine the brown sugar and butter. Stir until melted and bubbling.
- Gradually add the heavy cream while mixing continuously. Bring to a gentle simmer and let it cook for about 5 minutes until thickened. If you’re using baobab powder, stir it in at this stage for an extra zing.
Prepare the Whipped Cream
- In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the icing sugar and vanilla extract, beating until the cream holds firm peaks.
Serving Your Decadent Sticky Toffee Pudding
Once your sticky toffee pudding is baked to perfection, allow it to cool slightly before serving. Cut into squares or scoop out individual portions. Drizzle caramel generously over each piece and top with a dollop of whipped cream. For an extra touch of Zimbabwean flair, consider garnishing with a sprinkle of crushed nuts or a piece of dried fruit such as dried marula. This Decadent Sticky Toffee Pudding is not only a treat for yourself but also a perfect dessert for gatherings or as a featured item on Zimbo Menu.
Cooking Tips
- If you prefer a more health-conscious option, substitute half of the butter with unsweetened applesauce.
- Ensure your dates are fresh; if they are hard, they may not blend smoothly into the pudding mixture.
- This pudding is best served warm, so consider reheating leftovers in the microwave for a soft, gooey texture.
This Decadent Sticky Toffee Pudding is more than a dessert; it’s an expression of culture, creativity, and culinary fusion. Consider trying this recipe, along with others, to inspire meals perfect for sharing or selling on the Zimbo Menu. Download the Zimbo Menu apps today to see if the platform suits your culinary hobbies or business aspirations!
For more delightful recipes, visit BBC Good Food for classic versions and suggestions!
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