Recipe Rants: Sticky Toffee Pudding

I know, I know, you are asking why is this crazy guy putting recipes on his blog AFTER Christmas when traditionally people cook and bake BEFORE the big holiday. Well, all I can say is you will see in the coming days the method to my madness.

Today’s treat is from another Denver, CO restaurant that Michele and I absolutely love, The Vesta Grill in LoDo. If you are not familiar with Denver’s lower downtown area, it is a trendy mix of shops, restaurants and taverns that are showcased near the Pepsi Center ( Avalanche hockey, Nuggets basketball) and Coors Field (Rockies baseball) and Denver’s popular 16th Street Mall.

Matt Selby, owner and chef’ at Vesta Dipping Grill and Stuebens has a great idea the whole family can make, and Santa is sure to love it.

Sticky Toffee Pudding

1/2 Cup – Dried Figs, Chopped
1/2 Cup – Dark Rum
1/2 teaspoon – Baking Soda
1/2 teaspoon – Vanilla Extract
1 Cup – Flour
2/3 Cup – Sugar
1/2 teaspoon – Baking Powder
Pinch of Salt
2 Tablespoons – Butter
1 Egg, Beaten

Toffee Sauce: 
8 Tablespoons – Butter
3/4 Cup – Heavy Cream
3/4 Cup – Brown Sugar
1 1/5 Tablespoon – Water
1 Tablespoon – Dark Rum

Pre-Heat oven to 350 degrees.

Combine chopped figs, rum, vanilla and baking soda in a small pan, and place over high heat. Bring liquid to a boil and simmer about 5 minutes.

In a mixing bowl, sift together flour, sugar, baking powder and salt. Set aside.

In a mixer, whisk fig-rum mixture with butter, and whisk until melted.

Add dry ingredients to rum-butter mixture, and whisk. Add egg, and whisk to combine into dough.

Rub with butter the inside and bottoms of five oven-proof individual serving size crocks, and distribute the pudding dough equally into them.

Place crocks onto a cookie sheet and place in oven for about 20-25 minutes, until toothpick comes cleanly out.

While puddings are baking in the oven, prepare the toffee sauce.

Place butter, heavy cream, water and brown sugar in a saucepan and place over high heat.

Remove pudding from the oven, and spoon toffee sauce over each one.

Raise the temperature of the oven to 450 degrees, and place the puddings back in to cook for a final six to eight minutes, until the toffee is bubbling.

Vanilla bean whipped cream: 
1/2 Cup Heavy Cream
1 Tablespoon Powdered Sugar
1 one inch piece of Vanilla Bean

Pour cream into a mixer bowl. Beat cream, about two minuets, until it begins to form soft peaks. Add the powdered sugar, being careful not to over beat.

Split the vanilla bean segment in half, lengthwise and scrape off the beans. Add the beans to the whipped cream, and fold in by hand.


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Robert Forto | Team Ineka | Alaska Dog Works | Mushing Radio | Dog Works Radio


Robert Forto is a musher training for his first Iditarod under the Team Inekabanner and the host of the popular radio shows, Mush! You Huskies and Dog Works Radio Shows

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