Wednesday, November 2, 2016

Sticky Toffee Pudding Recipe

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The stickier the better is how I like my sticky toffee pudding so this recipe really fulfills what I am looking for in this dessert.  I have found recipes without dates however in my opinion in order to get that extra gooeyness you need to add the dates, it make a huge difference.
I like to add finely chopped nuts (not in recipe) to my end products, and its delicious served with ice cream or home made custard sauce.

INGREDIENTS (Pudding)

  • 1/4 cup of unsalted butter.  This must be room temperature.
  • 1 cup slightly heaped all purpose flour (250ml).  I always sift my flour.
  • 1 cup chopped dates (stones/pits removed).
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 1/4 cups of boiling water.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

INGREDIENTS (Toffee Sauce)

  • 1/2 cup butter, unsalted.
  • 1/2 cup heavy cream > 35% (Whipping cream is 35%)
  • 1 cup light brown sugar, or if you prefer you can use muscovado sugar which is less refined.
    • Muscovado sugar tends to be more expensive and it also gets hard easily if not stored properly.

INSTRUCTIONS

  1. I prefer to create a cake style pudding so you will need to butter a 10 inch baking pan.  Once it has been buttered, flour as well (Add flour to pan and shake it around so that the flour sticks to the butter).  If you prefer you can use a muffin baking pan for individual cakes.
  2. Preheat oven to 350° Fahrenheit.
  3. Remove stones/pits from dates, then chop finely and let them soak in the boiling water for about 20-30 minutes.
  4. Mix flour with baking powder, baking soda and salt.
  5. Beat the eggs slightly.
  6. In another bowl, mix butter and sugar together for about 5 minutes.  The mixture will not be smooth, so grainy is OK!
  7. Add the eggs the above mixture, just a little and then mix.  Repeat this step until all of the egg is combined.
  8. Fold in 1/3 of the flour mixture and half the egg mixture, mix but don’t over mix.  Repeat this step until all the egg mixture and flour is used.
  9. It will be a batter consistency at this stage, so now add the vanilla extract and dates (with water).  Fold in with spatula.
  10. Pour the mixture into your baking pan of choice and bake for 30 minutes (Could be as long as 35 minutes).  Do the toothpick test from the 25 minute mark just to make sure (stick a toothpick into cake. If there is wet batter still on toothpick, then cook longer).
  11. Now for the sauce.
  12. Add all toffee sauce ingredients to saucepan.
  13. Heat over medium heat to boiling while constantly stirring
  14. The mixture will start to thicken between the 7-10 minute mark, at this stage its done.
  15. If you like you can add some brandy to the sauce.
  16. You can now add the sauce on top of entire pudding, or you can serve it individually.
I like to serve my sticky toffee pudding with custard or ice cream, for a home make custard recipe go here: Home made custard sauce
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