The perfect mashup of holiday treats from the good ol' US of A and our dear friends from across the pond. Made with dried figs, this is the dessert made famous from Christmas carols; yes, figgy pudding is real, my friends. I took liberty with my rendition by adding in apple cider to round out the flavors and baked it off in a bundt pan to add some aesthetic to the shape. Because, let's be real, sticky toffee pudding is usually made in a muffin tin and albeit delicious, leaves a bit to be desired in the looks department. And for my American friends, pudding in this iteration is not what you know as pudding. It's cake. Sweet, glorious, wonderful, never-lets-you-down cake.
In the bowl of a food processor:
1 1/2 cups (200 grams) dried figs, chopped
1 cup (245 grams) warm apple cider
6 tablespoons (80 grams) butter, room temperature
1/3 cup (95 grams) dark brown sugar
2 whole eggs, room temperature
3 tablespoons molasses
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups (215 grams) cake flour
1/4 teaspoon baking soda
On the sidelines:
Sticky toffee glaze, recipe as follows
Preheat the oven to 350 degrees F. Spray a bundt pan thoroughly with nonstick spray. Set aside.
In the bowl of the food processor, puree together the dried figs and apple cider. Set aside.
In the first bowl, beat together all the ingredients for a few minutes.
Add in the fig mixture and continue to beat.
Add the second bowl to the batter and mix until thoroughly combined.
Pour into the prepared bundt pan and smooth the top. Bake in the preheated oven until set- roughly 40 minutes. Let cool.
When ready to serve, top with sticky toffee glaze and serve immediately.
Sticky Toffee Glaze
In a saucepan:
1/2 cup (120 grams) light brown sugar
1 stick of butter
3/4 cup (170 grams) heavy cream
Good pinch of salt
Combine all ingredients into the saucepan and place over medium heat. Bring to a simmer and cook until slightly thickened- roughly five minutes.