City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Sticky Toffee Pudding with Mascarpone Cream
Nov/Dec 2008

1 3/4 c. packed, coarsely chopped pitted dates
2 c. water
1 1/2 t. baking soda
2 c. all-purpose flour
1/2 t. baking powder
1/2 t. ground ginger
1/4 t. ground clove
1/2 t. salt
6 T. unsalted butter, softened
1 c. granulated sugar
3 large eggs

3/4 c. plus 2 T. unsalted butter
1 1/2 c packed light brown sugar
1 c. heavy cream
1/2 t. vanilla

Mascarpone Cream
1 c. chilled whipping cream
6 T. mascarpone
2 T. sugar
1/4 t. vanilla extract

Preheat oven to 375°F and butter an 8” round or 8” x 8” square pan.

Make Pudding
in a saucepan, simmer the dates in the 2 cups water, uncovered, 5 minutes. Remove the pan from heat and stir in the baking soda. (Mixture will foam.) Let mixture stand 20 minutes.

In a bowl, whisk together the flour, baking powder, ginger, clove, and salt. In another bowl, using an electric mixer, beat together the butter and sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture to the egg mixture until just combined. Add date mixture and stir batter until just combined.

Pour the batter into the baking pan and set it in a larger baking pan. Add enough hot water to the larger pan to reach halfway up sides of the smaller pan. Bake in the middle of the oven until a tester comes out clean, 35 to 40 minutes. Remove the pudding pan from the larger pan and cool to a warm temperature on a rack.

Make Sauce
In a heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer and stir occasionally until slightly thickened, about 5 minutes. Cool sauce to warm.

Make Cream
Using an electric mixer, beat the cream, mascarpone, sugar, and vanilla in large bowl until peaks form.

To Serve
Cut pudding into squares, spoon over with sauce and top with dollops of mascarpone cream.