Third Book:

Cravings: Hungry for More
By Chrissy Teigen, Adeena Sussman
Sticky Toffee Pudding by Myers + Chang

Sticky Toffee Pudding by Myers + Chang

It’s time again for another restaurant recipe, this time courtesy of Myers + Chang. VERY high on my list of favorite spots in Boston, Myers + Chang serves the most crave-worthy dishes. (Don’t even get me started on their bakery empire, Flour.) This recipe for Sticky Toffee Pudding used to be served at M+C and can now be found in Joanne’s cookbook Baking With Less Sugar. You already know I’m ready, spoon in hand, for anything that has Maple Sauce in the name.

Hope you enjoy! Be sure to tag #cookthrough on IG!

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Sticky Toffee Pudding with Maple Sauce

Recipe courtesy of Myers + Chang in Boston, MA
Can be found in Baking With Less Sugar by Joanne Chang
Makes one 8-in/30-cm cake to serve 8 to 10

Ingredients
1 cup/240 g pitted and chopped Medjool dates (about 12 to 16 dates)
1/2 tsp baking soda
1 1/4 cup/175 g all-purpose flour
1 tsp baking powder
1⁄2 tsp kosher salt
2 tsp vanilla extract
3 tbsp/60 g grade B maple syrup
4 tbsp/1/2 stick/55 g unsalted butter, melted and cooled
2 large eggs

For the maple sauce:
1/4 cup/80 g grade B maple syrup
8 tbsp/1 stick/115 g unsalted butter, melted and cooled
1/4 cup/60 g heavy cream, at room temperature or warmed (if it is cold it could cause the butter to lump when mixed)

1)  Heat the oven to 350 degrees F/175 degrees C, and position a rack in center of the oven. Grease and flour an 8-in/30-cm cake pan or line the bottom with parchment. Set aside.
2) Place the dates in a small bowl and cover with 1/2 cup/120 g hot water (there should be enough water to cover the dates). Add baking soda and stir to dissolve the baking soda. The soda will soften the skin of the dates. Let sit for about 10 to 15 minutes.
3) In a food processor or blender, combine the dates and water and process until smooth.  Add the flour, baking powder, salt, vanilla, and maple syrup and process/blend until well mixed. Add butter and eggs and process/blend again until well mixed.
4) Pour batter into prepared pan and place in oven for about 35 to 45 minutes until the cake is golden brown and it springs back when you poke it in the middle.
5) In the meantime, whisk together the maple syrup and the butter until blended. Slowly whisk in the heavy cream. The mixture should be somewhat soupy. Let the maple sauce sit as the cake bakes.
6) Remove from oven and let cool on a cooling rack. When the cake is out of the oven, pour about 1/3 of the sauce evenly over the top of the cake while it cools.  Serve slices of the cake warm or at room temperature with extra sauce generously ladled on top. Cake may be stored at room temperature well wrapped for up to 3 days. Store sauce well wrapped in refrigerator for up to a week and warm up before serving.

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Cravings 2: The Recap

Cravings 2: The Recap

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