Sticky Toffee Pudding
| Site: | CLD Inverclyde Council |
| Course: | Simple Home Cooking |
| Book: | Sticky Toffee Pudding |
| Printed by: | Guest user |
| Date: | Sunday, 24 November 2024, 2:30 AM |
Description
a luxurious treat
1. Ingredients
2. Method 1-4 (Sponge)
Sponge
1.Set your oven to 180 C/Gas mark 4
2.De-stone & chop your dates, in a measuring jug add 275ml of boiling water and add the chopped dates and set aside until lukewarm.
3.Meanwhile in a large bowl add all your other sponge ingredients (Bicarb, butter (cut into small pieces), demerara sugar, molasses sugar, 2 eggs, self-raising flour, pinch of salt, & vanilla extract or paste).
4.Mix together until well combined, once your dates & water are lukewarm them add them also & combine.
3. Method 5-7 (Sponge)
5.Transfer to a food processor and blend the mixture until nearly smooth but with a few specks of dates still visible. (if you do not have a processor you could use a jug blender or a hand blender).
6.Butter a baking dish on all sides and pour in the sponge mix.
7.Bake for approx 40mins or until just firm to the touch.
4. Method 8-11 (Sauces)
Topping sauce
8.For the topping sauce heat all the ingredients in a pan until fully combined
Extra Pouring Sauce
9.For the topping sauce heat all the ingredients in a pan until fully combined
Finishing
10.Once the sponge is baked , preheat a grill to medium pour over the topping sauce & place under the grill until bubbling
11.Serve generous portions with double cream or ice cream whilst still warm.
5. Hints & Tips
You can make the batter mix early in the day and keep to one side and cook just before your dinner.
If you have any leftover (why?) reheat in the microwave rather than oven, always better served warm
Remember this is a luxury dessert not for every week.