Homemade Sticky Toffee Pudding. Nuff said!
INGREDIENTS:
Cake:
1 cup Plus 1 Tablespoon All-Purpose Flour
1 tsp Baking Powder
¾ cup Pitted Dates (Preferably Medjool)
1 ¼ cups Boiling Water
1 tsp Baking Soda
½ tsp Salt
¼ cup Unsalted Butter , softened
¾ cup Packed Brown Sugar
1 large Egg , lightly beaten
1 tsp Vanilla
Toffee Sauce:
½ cup Unsalted Butter
½ cup Heavy Cream , (is 35-37% fat which is the same as whipping cream)
1 cup Packed Light Brown Sugar
1 cup Whipping Cream (For Topping Or Icecream) , whipped
DIRECTIONS:
Cake:
1. Preheat oven to 350 degrees (I use 325℉ as my oven is hot). Butter a 10-inch round or square baking dish or ramekins.
2. Sift the flour and baking powder in a bowl.
3. Chop the dates fine. Place in a small bowl or blender and add the boiling water, blend in the blender and then add the baking soda; set aside.
4. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture.
5. Add the date mixture to the batter and fold until blended with a rubber spatula.
6. Pour into the prepared baking dish or ramekins. For ramekins be sure not to over fill as the baking soda will make it rise alot. Bake until pudding is set and firm on top, about 35 minutes.
7. Remove from oven to a wire rack.
Toffee Sauce:
1. Combine the butter, heavy cream and brown sugar in a small heavy saucepan.
2. Heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes.
3. Using a skewer, toothpick or fork poke holes into the pudding whether in pan or ramkins.
4. Then spoon the sauce onto each pudding so that it soaks in, leaving a ½ cup of sauce to drizzle over when serving.
5. To serve later reheat puddings and leftover sauce in microwave. (OPTIONAL: Preheat broiler. Spoon about ⅓ cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute.)
6. Whip the cream.
7. Serve warmed puddings in dessert bowls. Drizzle with warmed toffee sauce and top with a spoonful of whipped cream OR serve with vanilla icecream.
Cake:
1. Preheat oven to 350 degrees (I use 325℉ as my oven is hot). Butter a 10-inch round or square baking dish or ramekins.
2. Sift the flour and baking powder in a bowl.
3. Chop the dates fine. Place in a small bowl or blender and add the boiling water, blend in the blender and then add the baking soda; set aside.
4. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture.
5. Add the date mixture to the batter and fold until blended with a rubber spatula.
6. Pour into the prepared baking dish or ramekins. For ramekins be sure not to over fill as the baking soda will make it rise alot. Bake until pudding is set and firm on top, about 35 minutes.
7. Remove from oven to a wire rack.
Toffee Sauce:
1. Combine the butter, heavy cream and brown sugar in a small heavy saucepan.
2. Heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes.
3. Using a skewer, toothpick or fork poke holes into the pudding whether in pan or ramkins.
4. Then spoon the sauce onto each pudding so that it soaks in, leaving a ½ cup of sauce to drizzle over when serving.
5. To serve later reheat puddings and leftover sauce in microwave. (OPTIONAL: Preheat broiler. Spoon about ⅓ cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute.)
6. Whip the cream.
7. Serve warmed puddings in dessert bowls. Drizzle with warmed toffee sauce and top with a spoonful of whipped cream OR serve with vanilla icecream.
No comments:
Post a Comment