The Cake Merchant

Boozy Sticky Toffee Trifles

Sticky-Toffee-Trifles

Sticky Toffee Trifles. The dessert to destroy all diets and demolish all New Year’s resolutions. (Unless your resolution was to eat more dessert- then I’ve got you covered). If you think I’m kidding, just wait until you try it. Layers of sticky toffee pudding, butterscotch pudding, cinnamon whipped cream, and candied pecans. Oh, and let’s not forget the whisky. There’s some of that, too.

I guess I’ve been on a British dessert kick lately since Downton Abbey has started up again. Sticky toffee pudding and trifles are both iconic British desserts, and whisky is….well, Irish? Can’t forget about Branson, I suppose. BTW, have you taken this quiz yet? I’m Violet, the Dowager Countess, which I find rather ironic since I doubt she would approve of such a crazy dessert mash-up.

Sticky Toffee TrifleSticky Toffee Trifles

These trifles can be time consuming, but I promise they are worth the effort. It helps if you do some of the steps in advance and assemble the trifles when you need them. I made the butterscotch pudding 2 days in advance, the sticky toffee cake one day in advance, and the toffee sauce and whipped cream on the same day that I served the trifles. I confess, I didn’t candy my own pecans, since I found some good ones in the bulk aisle at the grocery store. I wouldn’t, however, take a shortcut on the butterscotch pudding. Homemade butterscotch pudding has become one of my favorite desserts ever, and I’m afraid to make it again for fear of not being able to stop spooning it into my mouth.

You can sub pretty much any alcohol for the whisky- bourbon, dark rum, etc. If you prefer to keep these G-rated, you can omit the alcohol altogether. Oh, and don’t forget to hide the leftovers in the back of the refrigerator so you don’t have to share with your significant other. That way, you can sneak downstairs at midnight and grab a spoonful Nigella style.

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Boozy Sticky Toffee Trifles

Yield: 8-10 individual servings

Ingredients

    For the Butterscotch Pudding:
  • 4 tablespoons (60g) butter, salted or unsalted
  • 3/4 cup (150 g) packed dark brown sugar
  • 3/4 teaspoon coarse sea salt
  • 3 tablespoons cornstarch
  • 2Ā½ (625ml) cups whole milk
  • 2 large egg yolks
  • 1 large egg
  • 1 tablespoon whiskey
  • 1 teaspoon pure vanilla extract
    • For the Cake:
  • 1/2 stick (60 grams) sweet unsalted butter, plus more for greasing
  • 6 ounces (170 grams) dates, pitted
  • 1 cup (125 grams) plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 3/4 cup (150 grams) light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1 large egg
    • For the Toffee Sauce:
  • 1 1/4 cups (250 grams) light brown sugar, packed
  • 1/2 cup (120 ml) heavy cream
  • 1/2 stick (60 grams) unsalted butter
  • 1 tablespoon whisky
  • 1/2 teaspoon vanilla extract
  • Whipped cream or vanilla ice cream
    • For the Cinnamon Vanilla Whipped Cream:
  • 2 1/2 (600 ml) cups heavy cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
    • Additional topping:
  • 1 cup (130 grams) candied pecans, coarsely chopped

Instructions

    For the Butterscotch Pudding:
  1. In a medium sauce pan, melt the butter.
  2. Add the brown sugar and salt, and stir to combine. Remove from heat.
  3. In a medium bowl, whisk together 1/4 cup of the milk with the cornstarch until well combined.
  4. Whisk in the egg and egg yolks.
  5. Pour the remainder of the milk into the brown sugar mixture and whisk to combine.
  6. Whisk in the egg/cornstarch mixture as well.
  7. Return the pan to the heat, and bring the mixture to a boil. Whisk frequently so no clumps form.
  8. Once the mixture begins to boil, reduce the heat to low and whisk constantly for an additional minute.
  9. Once the pudding thickens, remove from heat and stir in the whisky and vanilla extract.
  10. If clumps have formed, pour the mixture through a strainer.
  11. Pour the mixture into a large heat proof bowl and press some plastic wrap over the surface of the pudding to prevent a skin from forming.
  12. Let the pudding chill in the refrigerator for at least 4 hours.
    13. For the Cake:
  13. Preheat the oven to 350 degrees fahrenheit.
  14. Grease an 8x8 pan.
  15. In a small saucepan, combine the dates with 3/4 cup of water.
  16. Cook over medium heat for about 15 minutes.
  17. Puree the dates and water in a blender, and let cool.
  18. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  19. With an electric mixer, beat the butter and brown sugar on medium high speed until light and creamy.
  20. Add the egg, vanilla extract, and date puree. Beat to combine.
  21. Add the flour mixture and beat on low until just combined.
  22. Pour the mixture into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  23. Let cool in the pan on a wire rack for about 10 minutes.
  24. Invert the cake onto the rack and let cool completely.
    25. For the Toffee Sauce:
  25. Combine the sugar, cream, and butter in a sauce pan.
  26. Bring the mixture to a boil, stirring constantly.
  27. Continue to cook over medium heat for an additional 3 minutes.
  28. Remove from heat and add the whisky and vanilla extract.
  29. Stir to combine.
    30. For the Cinnamon Vanilla Whipped Cream:
  30. With an electric mixer (if using a stand mixer, use the whisk attachment), beat the heavy cream until soft peaks form.
  31. Add the sugar, cinnamon, and vanilla and beat just until you get stiff peaks.
    32. To Assemble:
  32. In a large bowl, crumble the cake into pieces.
  33. Pour the toffee sauce (rewarm to a pourable consistency if it has thickened) over the cake and mix together until the sauce is evenly distributed.
  34. In a wine glass (or container of your choice) add a layer of the cake mixture at the bottom of the glass.
  35. Top with a layer of butterscotch pudding.
  36. Add a layer of whipped cream (I used a piping bag to do this).
  37. Top with candied pecans.
  38. Repeat this process.
  39. Cover and refrigerate until ready to serve.
https://cakemerchant.com/2014/01/14/boozy-sticky-toffee-trifles/

Recipe inspired by cookingchanneltv.com
Butterscotch pudding adapted from David Lebovitz
Sticky toffe pudding recipe adapted from The Food Network
Toffee sauce adapted from Bon Appetit

Comments

  3. Whoa – now this is a dessert! The trifles look awesome but I’d even settle (settle, ha!) for the butterscotch pudding – you have me reallly wanting to try that now! And I love that these are boozy – so fun!

    Reply

  5. Why yes, I did resolve to eat more dessert! Heaven knows that’s what I need in my life. šŸ™‚

    Actually, I DO need these in my life, in a major way. I was playing around with butterscotch pudding last fall, and keep meaning to get back to it, because I think it’s so good, and so under-appreciated! I love that you paired it with candied pecans and sticky toffee pudding–sounds amazing!

    Reply

  6. The resolutions weren’t going to last long anyway šŸ˜‰ These trifles look amazing!! And I love the Downton Abbey connection – that show is sooo good. I need to make these on Sunday to enjoy during the show!

    Reply

  7. Wow, I am completely blown away by this dessert! Good lord… this may be what it takes to convert my hubby to a sticky toffee pudding lover. I love all the layers, and the booze… and I’ve been wanting a good butterscotch pudding recipe, so that alone makes this a keeper for me! Pinned!

    Reply

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