Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sticky toffee pudding. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Sift the flour and baking powder onto a sheet of waxed paper. In a small bowl, whisk the flour with the baking powder, baking soda and salt. Remove and immediately run the skewer around the outer rims, cover with a clean sheet pan and invert to release.
Sticky toffee pudding is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Sticky toffee pudding is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook sticky toffee pudding using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Sticky toffee pudding:
- Take For the cake:
- Prepare 250 g pitted dates
- Get 100 g butter, softened
- Make ready 270 g dark brown soft sugar
- Take 3 large eggs
- Prepare 375 g plain flour
- Take 1 1/2 tsp baking powder
- Take For the toffee sauce:
- Take 200 ml double cream
- Get 215 g caster sugar
- Get 60 g butter
- Take extra 200ml double cream, to mix into the toffee
- Prepare cream or ice-cream to serve
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. Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving).
Steps to make Sticky toffee pudding:
- 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!
Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. The toffee sauce for the recipe Sticky Banana Pudding was to die for and easy to make. Although it did take a lot longer to reduce than stated. lnilsen from Union Grove, Wi / Sticky, gooey and surprisingly light and easy, Mary's sticky toffee pudding is a winner. Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve.
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