vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Sticky Toffee Pudding

Sticky Toffee Pudding
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Sticky Toffee Pudding Recipe, How To Make Sticky Toffee Pudding Recipe

This is a popular dessert in the UK resturants. I am amongst people who have a sweet tooth and dont mind a few extra calories. So enjoy this recipe.

About Recipe

How to make Sticky Toffee Pudding

(59 ratings)
0 reviews so far
Prep time
30 mins
Cook time
25 mins
Total time
55 mins
Sticky Toffee Pudding
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 25, 2016


Ingredients used in Sticky Toffee Pudding
• Demarara sugar or caster sugar - 140 grams.
• Butter - 85 grams.
• Eggs - 2 numbers.
• Baking powder - 1 tablespoons.
• Self raising flour - 175 grams.
• Vanilla extract - 1 tablespoons.
• Boiling water - 175 ml.
• Whole medjool dates - 225 grams.
• Milk - 100 ml.
• To make toffe sauce, caster sugar - 175 grams.
• Butter - 50 grams.
• Double cream - 225 ml.
Method:
STICKY TOFFEE PUDDING bull;225g whole Medjool dates bull;175g boiling water bull;1 tsp vanilla extract bull;175g self-raising flour , plus extra for greasing bull;1 tsp baking powder bull;2 eggs bull;85g butter , softened, plus extra for greasing bull;140g demerara sugar bull;100ml milk FOR THE TOFFEE SAUCE bull;175g caster sugar bull;50g butter , cut into pieces bull;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 bull;175g caster sugar bull;50g butter , cut into pieces bull;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#39;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.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter