Sticky Toffee Pudding Cake with Eggnog Mousse

Servings6

Time to Cook60 minutes

Time to Prepare60 minutes

Recipe developed for BC Egg by Eggs.ca

A very traditional holiday dessert with a new addition: eggnog mousse!

Ingredients

Cranberry Caramel

1 cup ( 250 mL ) sugar
3 tbsp ( 45 mL ) 35% cream
3 tbsp ( 45 mL ) unsalted butter
3 tbsp ( 45 mL ) dried cranberries

Eggnog Mousse

3 tbsp ( 45 mL ) dark rum (optional – see note)
3 tbsp ( 45 mL ) brandy (optional – see note)
1 envelope (1 tbsp=15 mL) unflavored gelatin
3 large eggs, whites and yolks separated
1 cup ( 250 mL ) sugar, divided
2 cups ( 500 mL ) heavy cream
1 tsp ( 5 mL ) ground cinnamon
½ tsp ( 2.5 mL ) freshly grated nutmeg
1/8 tsp ( 0.5 mL ) ground cloves
2 tsp ( 10 mL ) pure vanilla extract

Sticky Toffee Pudding Cake

¼ cup ( 60 mL ) unsalted butter, room temperature, plus more for pan
1 1/2 cups ( 375 mL ) sifted all-purpose flour plus more for pan
1 1/2 cups ( 375 mL ) chopped pitted dates
1 tsp ( 5 mL ) baking soda
1 tsp ( 5 mL ) baking powder
½ tsp ( 2.5 mL ) sea salt
1 cup ( 250 mL ) sugar
1 tsp ( 5 mL ) vanilla extract
2 large eggs

Instructions

Cranberry Caramel

In a medium saucepan, cook sugar over medium-low heat, stirring slowly with a fork until sugar is melted and pale gold. Cook caramel, gently swirling pan until deep golden.
Remove from heat and carefully add cream and butter.
Return to heat and simmer, stirring until all ingredients are dissolved.
Remove from heat and stir in dried cranberries.

Eggnog Mousse

Prepare an ice bath; set aside.
Combine spirits in a small bowl. Sprinkle with gelatin; let soften, about 5 minutes.
Combine egg yolks and ½ cup (125 mL) sugar in a heatproof bowl set over a pan of simmering water; whisk until mixture is pale and fluffy, 2 minutes. Remove from heat; whisk in gelatin mixture.
Set bowl over pan again; cook, whisking, until gelatin has dissolved, about 3 minutes.
Transfer bowl to ice bath; scrape down sides of bowl, and whisk until cooled slightly, 1 to 2 minutes.
In the bowl of an electric mixer, combine the remaining ½ cup (125 mL) sugar with cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form. Fold one-third of whipped cream into gelatin mixture, then gently fold gelatin mixture into remaining whipped cream.
In a clean bowl of the electric mixer, whisk egg whites until stiff peaks form. Fold into cream mixture.
Transfer to a serving dish; cover. Chill until firm, at least 30 minutes or overnight. Serve chilled, garnished with cranberry caramel and other recommended toppings.

Sticky Toffee Pudding Cake

Preheat oven to 350°F (180°C). Butter and flour a 9 x 11-inch (23 x 28 cm) pan.
Bring dates and 1 ¼ cups (300 mL) water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda. Set aside; let cool.
Whisk flour, baking powder, and salt in a small bowl.
Using an electric mixer, beat butter, sugar, and vanilla in a large bowl to blend. Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture.
Pour batter into mold.
Bake until a tester inserted into center of cake comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 30 minutes.
Invert pudding onto rack. When cool cut cake into 6 portions.
To serve, first place a piece of the sticky toffee pudding cake on a plate, then pour cranberry caramel on top, finish with a scoop of the eggnog mousse. Finish with shaving white chocolate on top of the mousse.

Notes

Eggnog Mousse: You can omit the rum and brandy if you prefer by simply skipping Step 2. Just bloom the gelatin in a bit of cold water and add the bloomed sheets in Step 3 where it says “whisk in gelatin mixture.”