Sticky Toffee Pudding Trifle

The components of sticky toffee pudding made into a stunning trifle.

Course Dessert

Cuisine British

Cook Time 40

Total Time 40

Servings

Calories 810

3 ½ cups (800 grams) medjool dates, pitted and finely chopped
2 cups (341 ml) boiling water
1 ½ cups (170 grams) unsalted butter softened
2 cups (520 grams) light or dark brown sugar This will dictate how light or dark the pudding is.
8 large eggs room temperature
4 teaspoons vanilla
4 cups (260 grams) all-purpose/plain flour
2 teaspoons baking powder

Grease TWO, 8-inch (920 cm) square cake pans with butter. If you don't have 2, make one at a time.
Preheat oven to 350°F/180°C.
To a heatproof dish, add the dates and boiling water, stir to combine. Let sit for a 30 minutes to soften and cool.
To a mixing bowl add the butter and brown sugar until light and fluffy and add the vanilla. Beat in the eggs 1 at a time.
Add the dates with the soaking water and vanilla, mix. Add the flour and baking powder a little at a time and mix. Switch to a spatula and fold gently until all the flour is mixed, do not over mix.
Pour the cake batter into the pan into the pans. Bake 40-45 minutes. The time will depend on how hot your oven runs. When it is browned on the outside, the top is set to the touch and a toothpick comes out clean when inserted in the center, it is done. Do not over bake or the cake will be dry. Remove and allow to cool in the pan.

To a medium saucepan over medium heat add the sugar, cream and butter. Bring to a simmer and bubble for 5 minutes. When the sugar is dissolved turn up the heat to medium-high. As the sauce starts to darken, stir until thickened. Remove from heat.

To a medium saucepan, add the milk and sugar over medium heat, bring to a simmer.
While the milk is coming to a simmer, add the eggs to a large mixing bowl. Whisk the cornstarch into the eggs until smooth. Slowly drizzle while whisking ⅓ of the hot milk into the egg mixture until it is smooth with no lumps. This will temper the eggs and stop them from curdling or cooking.
Drizzle the egg mix into the pan along with the vanilla while whisking until thickened. Once the custard has thickened, remove from the heat and allow to cool. If you get any lumps, strain through a sieve. Set aside to cool.
Start with a 9-inch (23 cm) wide glass trifle bowl. Cut the puddings into large cubes and line the bottom of the bowl with half of them.
Spread half of the custard over the cubes and drizzle half of the toffee sauce. Repeat with a second layer of cubes, custard and toffee sauce. Top with a layer of whipped cream and decorate with chocolate shards.