Sticky toffee pudding. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside. In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Remove from oven to a wire rack.
You can cook Sticky toffee pudding using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Sticky toffee pudding
- Prepare of For the cake:.
- Prepare 250 g of pitted dates.
- You need 100 g of butter, softened.
- Prepare 270 g of dark brown soft sugar.
- Prepare 3 of large eggs.
- Prepare 375 g of plain flour.
- You need 1 1/2 tsp of baking powder.
- It’s of For the toffee sauce:.
- It’s 200 ml of double cream.
- You need 215 g of caster sugar.
- It’s 60 g of butter.
- You need of extra 200ml double cream, to mix into the toffee.
- Prepare of cream or ice-cream to serve.
The secret to its sweetness is dates, baked into a dense. By Hunter s Head Tavern in Upperville Virgini a. 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.
Sticky toffee pudding instructions
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!.
Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce. 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.
