Sticky Toffee Bourbon Pudding

Name: Sticky Toffee Bourbon Pudding
Yield: Makes 4 single-serving cakes
Cuisine: American
Ingredients: 1 tsp (5 mL) baking powder; ½ tsp (2.5 mL) instant coffee; ½ cup (125 mL) granulated sugar; ¼ tsp (1 mL) ground cinnamon; ¼ cup (60 mL) cold unsalted butter; ¾ cup (180 mL) bourbon; Unsweetened whipped cream or ice cream for serving (optional); ¼ tsp (1 mL) baking soda; ½ cup (125 mL) light brown sugar; 1 vanilla bean, split open; ½ cup (125 mL) water; 1½ cups (375 mL) whole milk; ¼ cup (60 mL) honey; ¼ tsp (1 mL) sea salt; 1 large egg; ½ cup (125 mL) whipping cream; 1 cup (250 mL) chopped dried figs; ¼ cup (60 mL) canola oil; ¼ cup (60 mL) bourbon; 1 cup (250 mL) all-purpose flour

Preparation info

Makes
4
single-serving cakes

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

It might be called a pudding, but sticky toffee pudding is actually more like a cake. This is the same iconic dessert that British expats yearn for when they’re away from home, but the cheeky addition of bourbon lends it a distinctly North American accent. It is equally as enticing as the traditional version.

Ingredients

Bourbon Toffee Sauce

1 vanilla bean, split open
¼ cup (60 mL) cold unsalted butter

Europe
Dessert
Cake
Mediterranean
Vegetarian

Method

For Bourbon Toffee Sauce

In a medium saucepan, combine the butter, milk and both sugars. Bring to a boil over medium heat and cook for 5 minutes.

Remove saucepan from heat and add the honey, bourbon and vanilla bean. Return to the stove and cook over low heat, stirring frequently, for 6 minutes, until the mixture turns into a light golden caramel.

Remove saucepan from