Steam-Baked Sticky Toffee Puddings

Kate Itrich-Williams
Kate Itrich-Williams
December 8, 2021
The Anova Precision Oven is the ideal appliance for preparing perfect traditional British sticky toffee puddings. These desserts are typically steamed or boiled, and they all too often end up overly dense, stodgy, and overcooked. However, by gently steaming the puddings using sous vide mode at the boiling point of water, it’s easy to bake these cake-like puddings that rise like a dream while still having a super moist interior.
Prep Time
Cook Time
Steam-Baked Sticky Toffee Puddings
4.5 (2)
227 grams (1 1/4 cups)
pitted Medjool dates (about 15)
1 cup
½ tsp
baking soda
177 grams (1 1/4 cups)
all-purpose flour
1 tsp
kosher salt
½ tsp
baking powder
170 grams (1 1/2 sticks)
unsalted butter, divided
150 grams (3/4 cup)
light brown sugar
2 large
1 Tbsp plus 2 tsp
vanilla extract, divided
230 grams (1 cup)
heavy cream, plus more to whip for serving, if desired
200 grams (1 cup)
dark brown sugar or additional light brown sugar

1. Soften the Dates

Combine the dates and water in a small saucepan. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the dates are very soft, 10 to 15 minutes. (Boiling time will depend on the moisture of the dates.)
Soften the Dates

2. Add Soda

Remove from the heat and stir in the baking soda. The mixture will bubble dramatically and then change to a rather unappealing green color. This is okay. Let the date mixture cool completely.
Add Soda

3. Make the Dry Mix and Melt Butter

While the dates cool, whisk together the flour, salt, and baking powder in a large bowl. Set aside. In a microwave-safe bowl or measuring cup, melt 57 grams (4 Tbsp) of the butter on medium heat. Let cool.
Make the Dry Mix and Melt Butter

4. Preheat the Oven and Prepare the Ramekins

Turn the oven on to cook at 212°F, sous vide mode, at full steam. Grease eight 6-ounce ramekins or similarly sized heat-proof bowls or cups (or an assortment of various containers). Place on the baking sheet that came with the oven.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

5. Blend the Wet Mix

Once cool, transfer the dates, along with any liquid remaining in the saucepan, to a blender. Add the melted and cooled butter, light brown sugar, eggs, and 1 Tbsp of the vanilla. Pulse until the mixture is smooth, 5 to 10 one-second pulses.
Blend the Wet Mix

6. Mix the Batter

Pour the wet mix into the bowl with the dry mix and stir gently until all of the flour is combined. There will still be some lumps; that is okay.
Mix the Batter

7. Divide the Batter and Bake

Evenly divide the batter between the ramekins. Transfer the baking sheet to the middle position in the oven and bake until a toothpick inserted into the center of one of the cakes comes out clean, 35 minutes.
Divide the Batter and Bake
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:35 Timer

8. Make the Sauce

Meanwhile, combine the remaining 113 grams (8 Tbsp) butter and remaining 2 tsp vanilla with the cream and dark brown sugar in a large saucepan. Place over medium-high heat and bring to a rapid simmer. Reduce the heat to medium-low and continue to simmer for 10 minutes.
Make the Sauce

9. Poke and Rest

When the cakes are finished, use a toothpick or skewer to poke 10 to 15 holes in each of the cakes. Pour and spread 2 Tbsp sauce over the top of each cake. Let rest for about 5 minutes to let the sauce soak in.
Poke and Rest

10. Whip Cream

If desired, whip about 1 cup of additional heavy whipping cream to soft peaks for serving. There is no need to sweeten the whipped cream.

11. Serve Warm

To serve, run a small spatula or knife along the sides of the cakes. Flip out into shallow bowls, then top with about 1 Tbsp additional sauce on each cake. Dollop with whipped cream, if desired.
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