Sticky toffee pudding. Sticky Toffee Pudding should be light in texture with a crumb structure that stands up when baked but collapses in the mouth to a dense, sweet, sticky, soft texture. This recipe hits all of those points and also has a perfect toffee sauce that soaks into the rich moist pudding lending yet another delicious dimension to this tempting dessert. Sift the flour and baking powder onto a sheet of waxed paper.
Place the molds on a baking sheet.
Remove from the oven, and cool in the molds or cups.
The toffee sauce for the recipe Sticky Banana Pudding was to die for and easy to make.
You can cook Sticky toffee pudding using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Sticky toffee pudding
- Prepare of For the cake:.
- Prepare 250 g of pitted dates.
- It's 100 g of butter, softened.
- It's 270 g of dark brown soft sugar.
- It's 3 of large eggs.
- Prepare 375 g of plain flour.
- Prepare 1 1/2 tsp of baking powder.
- Prepare of For the toffee sauce:.
- You need 200 ml of double cream.
- Prepare 215 g of caster sugar.
- Prepare 60 g of butter.
- You need of extra 200ml double cream, to mix into the toffee.
- It's of cream or ice-cream to serve.
Although it did take a lot longer to reduce than stated. lnilsen from Union Grove, Wi / Pudding is a British term for dessert which is baked or steamed and served hot. This would include crumbles, bread puddings, and sponge puddings. The Sticky Toffee Pudding Company was founded in Austin, Texas by Tracy Claros, a native of England and a passionate baker since childhood. Sticky, gooey and surprisingly light and easy, Mary's sticky toffee pudding is a winner.
Sticky toffee pudding step by step
- Preheat the oven to 180C/350F/gas 4. Butter and line with parchment a round 20cm tin. Place the dates in a pan with 400ml water and bring to the boil. Cook them for 10-15 minutes until the liquid is almost gone. Puree in a blender and leave to cool..
- Meanwhile cream the butter with the sugar until smooth, add the eggs one by one, mixing continuously. Sieve in the flour with the baking powder and mix until combined. Finally, fold in the date puree with a spatula..
- Spoon the mixture into the tin, smooth the surface and bake for about 1 hour until a skewer inserted in the middle of the cake comes out with only a few crumbs. Cool the cake in the tin..
- Prepare the sauce: place the ingredients except the extra cream in a large pan – it will boil vigorously and bubble up to the top..
- Bring to the boil and cook on high heat stirring frequently, for about 20-30 minutes. When it thickens considerably and becomes dark gold, take it off the heat and beat in the extra cream. Don’t worry if the toffee starts splitting while cooking, the cold cream will smooth it out again..
- Cut the cake horizontally in three layers. Spread some warm sauce over each layer and re-assemble. Spoon some sauce over the top, reserving about a third to serve..
- To serve, warm the sauce up in a pan and the slices of cake in a microwave for 10-20 seconds, pour a little warm sauce over the slices and add a dollop of crème fraîche or ice cream. Gorgeously sickly!.
Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve. Sticky Toffee Pudding is a traditional British dessert that originated in the Lake District of England. It does not contain mincemeat or walnuts. This recipe is an American remake. Sticky toffee pudding contains chopped dates, butter and sugar, along with eggs, self-raising flour, and vanilla essence.