Tuesday, March 1, 2011

Sticky Toffee Pudding


vanilla ice cream

Ingredients for the toffee pudding:
8 ounces pitted dates, chopped
1 1/4 cups boiling water
1/2 cup softened buttered (3 1/2 T for batter, use the rest to butter the pan)
1 cup dark brown sugar
2 eggs
2 T black treacle or dark molasses
1 T Lyle's Golden Syrup
1 teaspoon vanilla
2 cups self-rising cake flour
1 T baking soda

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Ingredients for the toffee sauce:
1/2 cup superfine sugar
7 T butter
6 ounces English double cream

Preparing the pudding:
In a bowl, cover dates with boiling water. Set aside.

Preheat oven to 375 degrees F. Place a roasting pan filled with about 1 inch of water into the oven.

Butter a 9-inch x 9-inch pan and dust with flour. In a bowl, with an electric mixer, beat 3 1/2 tablespoons of butter with sugar until combined. Beat in eggs, one at a time, then add treacle, Golden Syrup and vanilla. Mix until just combined. On low speed, add the flour.

In a food processor, puree the dates. Stir in the baking soda and stir the mixture into the batter. Pour into the prepared pan. Place in roasting pan and bake about 35 minutes until top is just firm. Remove from oven and cool slightly.

* * * * * *

Preparing the sauce:
In a saucepan over medium heat, melt sugar and butter until mixture turns a deep amber color. Watch closely so it does not burn. Slowly mix in the double cream. Be careful: It will bubble up at first. Once all the cream is added, cook mixture until it is thick enough to coat a spoon.

* * * * * *

Assembling the dessert:
Cut cake into squares and serve with sauce and vanilla ice cream.

Serves 6 to 8


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