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Try Martha Stewart’s Upside-Down Sticky Toffee Pudding Made With Crown Maple Medium Amber SyrupSubmitted by Lydia on November 30, 2011 - 7:26pm
Crown Maple Syrup was featured on today’s “The Sticky Show” episode of The Martha Stewart Show. Martha and TV Chef Nora Singley selected our Medium Amber Syrup as the key ingredient to create Upside-Down Sticky Toffee Pudding, considered by the show that airs on the Hallmark Channel “the gooiest, stickiest toffee pudding ever tasted.”
I have to admit, it was really quite exciting to see Martha enjoying our pure maple syrup – she called it “really quite good” – and complimenting the bottle design. Martha and her entire staff couldn’t have been more kind to us.
Here’s the recipe Martha and Nora used – I can’t wait to serve it to my family. Will you try making your own Upside-Down Sticky Toffee Pudding? If so, let me know how it goes!
Maple Toffee Sauce
- Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use.
Upside-Down Sticky Toffee Pudding
- Preheat oven to 350 degrees with a rack in the middle. Spray one 8-inch by 3-inch cake pan with nonstick cooking spray; set aside.
- Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, cloves.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined.
- Pour 1/2 cup maple toffee sauce into the bottom prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center of each comes out clean, about 55 minutes.
- Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around the edge cake pan and invert onto serving platter. Immediately pour additional sauce over cake; let cool slightly. Serve warm with whipped cream.
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In Lydia’s Kitchen, Turner family chef, mother and pure maple syrup fan Lydia Turner offers a wealth of ideas for using pure Crown Maple Syrup at home. Subscribe and enjoy as Lydia shares recipes, cooking tips and more from noted chefs, her family and the Crown Maple community.