Chai Sticky Toffee Pudding
This chai sticky toffee pudding is the perfect twist to the beloved classic. A soft, moist cake, drenched in rich, warm chai flavoured toffee sauce.
Ingredients
- 9 oz - medjool dates washed and de-seeded
- 1 cup - whole milk (236ml)
- 2 - black teabags
- ¾ teaspoon - baking soda
- ½ cup - butter, softened (112g)
- 6 tablespoon - brown sugar (75g)
- 2 - large eggs
- 1 teaspoon - vanilla extract
- 1 ⅓ cup - all purpose flour (184g)
- ¼ teaspoon - cardamom powder
- 1 teaspoon - cinnamon
- 1 ¼ teaspoon - baking powder
- ¾ teaspoon - salt
Chai Toffee Sauce
- 1 - black teabag
- 3 tablespoon - butter (42g)
- ¾ cup - heavy cream (177ml)
- ⅔ cup - brown sugar (150g)
- pinch - salt
Instructions
Make the Chai Toffee Sauce
- Place the teabag with the cream in a saucepan and heat it up over low heat. Don't bring it to a boil. Let it heat up to a small simmer, and turn off the heat. Let it steep for 15-20 minutes to extract the flavour into the cream.
- Now add the brown sugar, butter and salt to the cream in the saucepan. Bring it to a simmer over medium heat and then cook for about 5 minutes, whisking occasionally until it thickens up. It will thicken more as it cools.
Make the Cake
- Place the 2 teabags and milk into a saucepan and heat it up to a boil. Turn off the heat and let it steep for about 10-15 minutes to infuse. Heat it up again right before using.
- Preheat the oven to 350F and line an 8x8 square pan with parchment paper. (if the pan is dark coloured, reduce the temp to 325F)
- Chop up your dates and place them in a bowl. Sprinkle it with baking soda, and cover with the hot tea. Make sure the dates are submerged. Let that sit for about 15 minutes to soften. Now you can blend this in a food processor/blender or use a muddler to mash up the dates well.
- In another bowl, beat together the brown sugar and butter until light and fluffy. Crack in the eggs and beat until it’s well incorporated. Then add the vanilla and the mushed dates and beat well.
- Add in the flour, salt, cardamom powder, cinnamon and baking powder and gently beat it for a little bit, just until it almost comes together. Then use a spatula to mix it all together until combined.
- In a lined 8x8 pan, spread the batter evenly. Bake at 350F for about 35-40 minutes or until a toothpick inserted comes out almost clean. Should have a few crumbs. If you're not sure, just bake until the toothpick comes out clean.
- Take the cake out and poke holes all over the cake with a skewer or a fork. Drizzle over about half of the chai toffee sauce. Cut and serve with additional sauce and a scoop of ice cream if you prefer.
- Please let me know how it turned out by leaving a review or sharing with me on Instagram!
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