Looking for a delicious recipe to spoil the special mom in your life (or to create as a special treat for yourself)? Try Malika Ameen‘s Sticky Toffee Pudding recipe.
Chicago-based pastry chef/restaurateur and entrepreneur, Malika Ameen is also an amazing single mom to three young boys (ages 3, 6, and 8). Her love of unique flavor combinations, fascination with spice and attention to detail began in a food-focused home where family dinners were prepared from scratch each day. In early 2010, Ameen was chosen as a featured ‘cheftestant’ on Bravo’s premiere season of “Top Chef: Just Desserts.”
Soon after appearing on the show, Malika launched her own online pastry business, ByMDesserts, which specializes in couture cookies made with only the highest quality ingredients and unique flavor combinations.
I’m honored that Malika is sharing her recipe for Sticky Toffee Pudding with Urban Bliss Life readers. If you are looking for a special dessert for Mother’s Day, this one is sure to be a winner!
- Devonshire Cream Sorbet:
- 48 ounces Devonshire cream, at room temperature
- 3¼ cup simple syrup, cold
- ¼ cup lemon juice
- Toffee Sauce:
- 12 ounces butter
- 4½ cups heavy cream
- 4 vanilla beans, split
- 2 pounds plus 4 ounces crème fraiche
- 2 tablespoons vanilla extract
- Sticky Toffee Pudding:
- 13½ ounces dates, blanched, peeled, and chopped
- 2¼ cups water
- 1 tablespoon baking soda
- 1 tablespoon vanilla extract
- ¾ cup canola oil
- 1 pound plus 8 ounces all-purpose flour
- Pinch of salt
- 1 tablespoon baking powder
- 6 ounces butter
- 1 pound plus 2 ounces sugar
- 3 eggs
- To Assemble and Serve:
- Citrus segments
- Candied kumquats
- Candied orange dust
- For the Devonshire Cream Sorbet:
- Whisk together Devonshire cream and syrup. Pulse in Robot Coupe, strain, and spin in ice cream machine according to manufacturer’s directions. Add lemon juice when sorbet is almost frozen.
- For the Toffee Sauce:
- In a saucepan combine butter, heavy cream, and vanilla beans. Bring to a boil and cook for 2 to 3 minutes. Remove pan from heat. Whisk in crème fraiche and vanilla extract.
- For the Sticky Toffee Pudding:
- Preheat oven to 325°F. Generously butter and flour 4-ounce molds. In a saucepan combine dates with water and bring to a boil. Remove from heat and immediately add baking soda and vanilla until mixture fizzles. Whisk in oil. Whisk together flour, salt and baking powder; set aside. Cream butter and sugar in a standing mixer with paddle attachment. Add eggs one at a time, making sure to scrape bowl in between additions. With mixer on low speed, add half of flour mixture using on and off turns, until just incorporated. Add all of date mixture and mix until combined. Transfer batter to a mixing bowl and whisk in remaining half of flour. Fill molds half-way with batter and place on half sheets. Bake with a low fan for 10 minutes. Turn pans and continue to bake an additional 3 to 4 minutes. Invert toffee pudding to remove from mold. Soak with 3 tablespoons of toffee sauce.
- To Assemble and Serve
- Reheat toffee pudding and serve with quenelle of Devonshire cream sorbet. Garnish with citrus segments, candied kumquats, and candied orange dust.