Sticky Toffee Pudding1
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Description
This is a popular dessert in the UK resturants. I am amongst people who have a sweet tooth and dont mind a few extra calories. So enjoy this recipe.STICKY TOFFEE PUDDING bull;225g whole Medjool dates bull;175g boiling water bull;1 tsp vanilla extract bull;175g self-raising flour , plus extra for greasing bull;1 tsp baking powder bull;2 eggs bull;85g butter , softened, plus extra for greasing bull;140g demerara sugar bull;100ml milk FOR THE TOFFEE SAUCE bull;175g caster sugar bull;50g butter , cut into pieces bull;225ml double cream PreHeat oven to 180C/fan 160C/gas 4. Stone and chop the dates quite small, put them on the pan and cook them until soft on a slow flame for about 10 min. Allow it to cool. Once cooled blend into a smooth paste. Mix the flour and baking together. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Fold in the flour and the milk, being careful not to overbeat.Add vanilla extract. Stir the dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm. FOR THE TOFFEE SAUCE bull;175g caster sugar bull;50g butter , cut into pieces bull;225ml double cream Put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn#39;t burn. Take the pan off the heat and beat in the rest of the cream. This pudding is normally serverd warm or serve with vanilla icecream.
Ingredients
- → Demarara Sugar or Caster Sugar 140 Grams.
- → Butter 85 Grams.
- → eggs 2 Numbers.
- → Baking powder 1 Tablespoons.
- → Self raising flour 175 Grams.
- → Vanilla Extract 1 Tablespoons.
- → Boiling water 175 ml.
- → whole Medjool dates 225 Grams.
- → Milk 100 ml.
- → To make toffe sauce, Caster Sugar 175 Grams.
- → Butter 50 Grams.
- → Double Cream 225 ml.
Directions
STICKY TOFFEE PUDDING bull;225g whole Medjool dates bull;175g boiling water bull;1 tsp vanilla extract bull;175g self-raising flour , plus extra for greasing bull;1 tsp baking powder bull;2 eggs bull;85g butter , softened, plus extra for greasing bull;140g demerara sugar bull;100ml milk FOR THE TOFFEE SAUCE bull;175g caster sugar bull;50g butter , cut into pieces bull;225ml double cream PreHeat oven to 180C/fan 160C/gas 4. Stone and chop the dates quite small, put them on the pan and cook them until soft on a slow flame for about 10 min. Allow it to cool. Once cooled blend into a smooth paste. Mix the flour and baking together. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Fold in the flour and the milk, being careful not to overbeat.Add vanilla extract. Stir the dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm. FOR THE TOFFEE SAUCE bull;175g caster sugar bull;50g butter , cut into pieces bull;225ml double cream Put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn#39;t burn. Take the pan off the heat and beat in the rest of the cream. This pudding is normally serverd warm or serve with vanilla icecream.