In our most recent issue of Dishing Park City, we featured the sticky toffee pudding in our ‘Ask For It’ section. The dessert has been a favorite on the menu at Hearth and Hill since opening. We connected with Executive Pastry Chef Jessie Rae Nakoneczny to get not only the recipe for this long-standing dessert, but also a how-to video on making it at home!
Try your hand at making this dish in your kitchen and then head in to Hearth and Hill and see how it compares. We are also recapping the full recipe, below.
Sprinkle baking soda over dates in a large container. Pour hot water on top of dates and let soak for a few minutes. Using an immersion blender, gently combine. (You want the mixture to be chunky, not pureed.) Set aside. Cream the butter and sugar, adding eggs slowly and scraping as needed. Whisk dried ingredients together and add to mixing bowl. On low, start the paddle and slowly pour in the date mixture. Scrape as needed and mix for about 2 minutes. Pour into lined quarter sheet tray or scoop into muffin tins. Bake at 350 F. Depending on what size pan, check it after 20 minutes. It will spring back in the middle when done.
For the rum toffee sauce
In a pot over medium-high heat, combine all ingredients and bring to a boil. (This will foam up and spill over very easily.) When it starts to boil, simmer until desired thickness is reached. It should be able to coat a spoon. Strain out the ginger pulp.
To serve:
Pour hot toffee sauce over hot date cakes and let soak through. Serve with vanilla ice cream
