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Sticky Toffee Pudding with Clotted Cream
Heres How to Make Kate Middletons Favorite-Ever Holiday Dessert
Darren McGrady

Now that the stockings are hung and the presents are wrapped, one important question remains: What do you think Kate Middleton is doing right this second? (Let's face it, we're always wondering.) Luckily, we got the inside scoop from Darren McGrady, author of the new cookbook The Royal Chef at Home and, you guessed it, former private chef for the royal family. His bet? She's eating sticky toffee pudding with clotted cream, her favorite holiday dessert. Here's how to make McGrady's recipe at home.

RELATED: 10 Recipes That Have the Kate Middleton Seal of Approval

6 servings

Sauce

1½ packed cups dark brown sugar

1 cup unsalted butter

½ cup plus 1 tablespoon heavy cream

Pudding

1 cup plus 2 tablespoons chopped dates

1 teaspoon baking soda

1 cup granulated sugar

4 tablespoons unsalted butter

1 large egg

1 teaspoon pure vanilla extract

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

Whipped cream, clotted cream or ice cream, for serving

1. Prepare the Sauce: In a heavy bottomed saucepan, heat the dark brown sugar, butter and heavy cream over high heat, stirring frequently, until the sugar dissolves, about 4 minutes.

2. Pour about 1½ cups of the sauce into a greased, 1-quart English pudding basin or casserole dish and allow it to cool completely. Reserve the remaining sauce to pour over the finished pudding.

3. Make the Pudding: In a large bowl, pour 1 cup boiling water over the dried dates and baking soda. Stir until the baking soda dissolves and let the mixture cool. (This step can be done a day ahead.)

4. Preheat the oven to 350ºF.

5. In the bowl of an electric mixer fitted with the paddle attachment, cream the granulated sugar and butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat until combined. Fold in the flour and baking powder followed by the date mixture. Spoon the mixture into the prepared dish on top of the cold sauce.

6. Cover the top of the dish with a sheet of parchment paper and then a layer of aluminum foil; wrap the foil loosely around the top.

7. Transfer the pudding to the middle oven rack and bake until a skewer inserted in the middle comes out clean, 30 to 40 minutes.

8. Carefully remove the pudding from the oven, remove the aluminum foil and parchment paper and spoon the pudding onto warm plates. Pour the reserved sauce on top and serve with whipped cream, clotted cream or ice cream.

Sauce

485 calories

31g fat

54g carbs

0g protein

53g sugars

Pudding

226 calories

8g fat

37g carbs

1g protein

35g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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