Sticky Toffee Pudding

 


Sticky Toffee Pudding

Ingredients

Sticky Toffee Pudding:

1 ½ cups finely chopped, pitted dates

1 ¼ cups hot brewed tea

¾ cup white sugar

2 tablespoons white sugar

½ cup unsalted butter, softened

3 large eggs

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon instant espresso coffee granules

Toffee Sauce:

½ cup white sugar

1 tablespoon white sugar

¾ cup brown sugar

1 tablespoon brown sugar

¾ cup golden syrup (such as Lyle's)

1 tablespoon golden syrup (such as Lyle's)

½ cup unsalted butter

1 cup heavy cream

1 teaspoon vanilla extract

Directions

Combine dates and tea in a bowl; set aside to soak for 15 minutes.

Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.

Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.

Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.

Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.

When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.

Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

Formun Altı

 

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