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Sticky Toffee Pudding

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Sticky Toffee Pudding

	4.0 Stars based on 137 Reviews
Author : sony_le...	Published On : Nov 25, 2008
Preparation Time: 30min	Recipe Type : Desserts/Sweets
Cooking Time : 25 min	Standing Time : 25
Yield : 4 (4 servings)	Ingredient : Dates

Description : This is a popular dessert in the UK resturants. I am amongst people who have a sweet tooth and don't mind a few extra calories. So enjoy this recipe.

Recipe of Sticky Toffee Pudding
Ingredient Name	Unit	Quantity

Baking powder	tbsp	1
Boiling water	ml	175
Butter	grams	85
Butter	grams	50
Demarara Sugar or Caster Sugar	grams	140
Double Cream	ml	225
eggs	number	2
Milk	ml	100
Self raising flour	grams	175
To make toffe sauce, Caster Sugar	grams	175
Vanilla Extract	tbsp	1
whole Medjool dates	grams	225
Directions \| How to make Sticky Toffee Pudding

STICKY TOFFEE PUDDING • 225g whole Medjool dates • 175g boiling water • 1 tsp vanilla extract • 175g self-raising flour , plus extra for greasing • 1 tsp baking powder • 2 eggs • 85g butter , softened, plus extra for greasing • 140g demerara sugar • 100ml milk FOR THE TOFFEE SAUCE • 175g caster sugar • 50g butter , cut into pieces • 225ml double cream PreHeat oven to 180C/fan 160C/gas 4. Stone and chop the dates quite small, put them on the pan and cook them until soft on a slow flame for about 10 min. Allow it to cool. Once cooled blend into a smooth paste. Mix the flour and baking together. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Fold in the flour and the milk, being careful not to overbeat.Add vanilla extract. Stir the dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm. FOR THE TOFFEE SAUCE • 175g caster sugar • 50g butter , cut into pieces • 225ml double cream Put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the cream. This pudding is normally serverd warm or serve with vanilla icecream.

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Sticky Toffee Pudding

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