Tamarind-date cake meets fish sauce toffee in this take on sticky toffee pudding. I’ve been finding ways to incorporate fish into desserts (see my recipe for Panna Cotta with Passionfruit and Anchovy Granola) and this fishy toffee pudding is a crowd pleaser that will convert skeptics.
The fish flavor is understated, more of an umami funk, so if you like miso in desserts you will probably like this dessert too. It’s sweet, salty, with a little tamarind tang to dampen any “fishy” flavors.
What type of fish sauce should I use?
Any type of fish sauce will work here, just make sure to taste before you add more since they can vary in salt and fish flavor. This recipe was made with Asian-style fish sauces in mind— Three Crabs and Red Boat brand to be specific. If you use colatura di alici, start with half the quantity and taste before adding more.
Fishy Toffee Pudding
Ingredients
For the cake
- 150 g pitted dates
- 50 g tamarind paste
- 180 mL water boiling hot
- 58 g unsalted butter, softened = 4 tbsp
- 100 g brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt I used Diamond Crystal brand, use half the amount of Morton
- 120 g all purpose flour
For the sauce
- 300 mL heavy cream
- 112 g unsalted butter = 8 tbsp
- 150 g brown sugar
- 2 tsp fish sauce
- vanilla ice cream to serve
Instructions
- Heat oven to 350F and butter 6 small ramekins (about 5oz each).
- In a bowl, soak 150g pitted dates and 50g tamarind paste in 180mL hot water. Let steep for 10 minutes.
- Blend date mixture with food processor or blender until smooth. A handheld blender works well here. In a pinch, mash well with a fork.
- In a large bowl, combine 58g butter and 100g brown sugar. Beat with a mixer or whisk until fluffy, at least 3 minutes. Add 1 egg, 2 tsp vanilla extract, and date mixture. Beat for another minute until well incorporated.
- Sift in 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, and 120g flour. Beat on low speed or fold with a spatula until just combined and no streaks of flour remain.
- Divide batter among prepared ramekins and bake at 350F for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
- While the cakes bake, prepare the sauce by combining 300mL cream, 112g butter, and 150g brown sugar in a saucepot over medium heat. Bring to a boil, stirring occasionally, then reduce heat to low and for 3 minutes, until thick and glossy. Remove from heat and stir in 2 tsp fish sauce.
- When cakes are done, immediately use a toothpick or skewer to poke 10-20 holes on each cake. Spoon over a couple tablespoons of sauce on each cake. Let soak for 5 minutes.
- Run a knife around the edge of each ramekin before inverting onto a serving plate. Top with additional sauce and ice cream, then serve.
