DESSERT: CHAI SPICED STICKY TOFFEE PUDDING
A sticky toffee pudding that's taken a journey through the spice gardens of India, infused with chai spices for a warming, aromatic twist. A British classic with a dash of spiced charisma.
Chai Spiced Sticky Toffee Pudding Recipe
Prep Time: 25 minutes
Cook Time: 50 minutes
Serves: 4 guests
Ingredients:
For the Pudding:
• 1 cup dates, pitted and chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 teaspoons chai spice mix (cinnamon, cardamom, ginger, cloves, and nutmeg)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, softened
• 3/4 cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
For the Toffee Sauce:
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup dark brown sugar
• 1 teaspoon chai spice mix
• 1 teaspoon vanilla extract
Instructions:
1. Prepare the Dates:
> In a bowl, combine chopped dates, baking soda, and boiling water. Let stand for about 20 minutes until the dates are soft.
2. Make the Pudding Batter:
> Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.
> In a medium bowl, whisk together flour, chai spice mix, baking powder, and salt.
> In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
> Blend in the date mixture until well combined.
> Gradually mix in the dry ingredients until just combined.
> Pour the batter into the prepared baking dish and smooth the top.
3. Bake
> Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the Toffee Sauce
> While the pudding is baking, combine cream, butter, brown sugar, and chai spice mix in a saucepan over medium heat.
> Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally, until the sauce thickens.
> Remove from heat and stir in the vanilla extract.
5. Serving
> Once the pudding is baked, poke holes all over it with a fork or skewer.
> Pour half of the toffee sauce over the pudding, allowing it to soak in
> Cut into squares and serve warm, with the remaining toffee sauce drizzled over each serving.