How To Make Sticky Toffee Pudding - Did you know this quintessential "English" dessert actually came from Canada? We didn't either... but wherever it came from the cake smothered in toffee sauce is amazing!
Ingredients:
225g (about 14) whole medjool dates
175 mL boiling water
5 mL (1 tsp) baking soda
180g (310 mL / 1¼ cup) all purpose flour
5 mL (1 tsp) baking powder
85g butter, softened
140g (125 mL / ½ cup) dark brown sugar
2 eggs
5 mL (1 tsp) pure vanilla extract
30 mL (2 Tbsp) molasses
100 mL milk

For the Sauce:
100g butter
125g brown sugar
15 mL (1 Tbsp) molasses
300 mL (10fl oz) 35% whipping Cream
5 mL (1 tsp) pure vanilla extract
30 mL (2 Tbsp) whisky

Method:
Preheat oven to 180ºC (350ºF)
Grease a muffin tin (12).
Pit and chop the dates then soak in the boiling water and baking soda.
Soak for about 30 minutes, then mash a bit with a fork.
While the dates are soaking, make the batter.
Mix together flour, and baking powder.
Cream together butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well between each.
Beat in molasses and pure vanilla extract.
Alternate between mixing in some flour and then some milk.
Repeat until everything is well incorporated.
Stir the soaked dates and the water into the batter.
Divide evenly between the tins and bake for 20-25 mins, until risen and firm.

To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted.
Bring to a boil, stirring for a minute.


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