Dessert First – Sticky Toffee Pudding

Some calendars declare August as “Eat Dessert First Month.” Well since it is also the Coast Guard’s Birthday Month, we can’t let this opportunity pass us by! Each Tuesday during the month of August, our very own Coast Guard food service specialists will share some of their favorite dessert recipes so you can have dessert first!

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Some calendars declare August as “Eat Dessert First Month.” Well since it is also the Coast Guard’s Birthday Month, we can’t let this opportunity pass us by! Each Tuesday during the month of August, our very own Coast Guard food service specialists will share some of their favorite dessert recipes so you can have dessert first!

Coast Guard food service specialists serve in approximately 370 units worldwide. They keep the Coast Guard fleet ready and able to perform the service’s missions. Dessert is always a morale booster, as well as being an important part of special events like a Change of Command.

This next treat will stick to your taste buds!

Sticky Toffee Pudding

Made by Petty Officer First Class Jeremy Kapper

F ood Service Specialist for the Commandant’s Flag Mess at Coast Guard Headquarters

INGREDIENTS

  • 1/2 cup pitted and finely chopped dates
  • 3/4 tsp baking soda
  • 3/4 boiling water
  • 1/4 cup unsalted butter at room temperature
  • 3/4 cup firmly packed dark brown sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp kosher salt

 

TOFFEE SAUCE INGREDIENTS

  • 1/4 cup unsalted butter
  • 3/4 firmly packed dark brown sugar
  • 3/4 cup milk
  • 2 tsp pure vanilla extract
  • pinch of kosher salt

 

DIRECTIONS

Position a rack in the middle of the oven and preheat to 350 degrees F. Butter eight 1/2-cup custard cups or individual baking pans. Spray cooking oil with flour in cups/pans and place on baking sheet.

In a small bowl combine the dates and baking soda with the boiling water. Let stand until cool. In a mixing bowl, beat the butter and sugar on medium speed until lightened. Add the eggs one at a time and continue to beat while adding vanilla. Add flour, baking powder, and salt, stirring to combine. Add the date mixture and stir. The batter will be thin. Fill the cups/pans about two-thirds full.

Bake approximately 20 minutes until puddings are puffed. Use the toothpick trick to see if they are done.

While the puddings are in the oven, make the toffee sauce in a saucepan by melting butter over medium heat. Add the brown sugar and cream. Whisk quickly for about five minutes until the sauce becomes sticky, adding the vanilla and salt.

When the puddings are done baking, turn the molds upside down to dispense the pudding onto a place. It should maintain shape! Finally, add vanilla ice cream, toffee sauce and powdered sugar for presentation and taste!

Sticky Toffee Pudding by FS1 Jeremy Kapper. Photo credit Telfair Brown.
Sticky Toffee Pudding by FS1 Jeremy Kapper. Photo credit Telfair Brown.

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