Sticky Toffee Pudding
Servings: Makes about 1-1/2 cups.
Prep Time: 30 mins
Total Time: 1 hr
1 cup pitted whole dates, chopped
3/4 cup water
1 Tbsp. Mild-flavored molasses
1 cup all-purpose flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Salt
1/4 tsp. Ground cinnamon
1/4 tsp. Ground nutmeg
1/2 cup butter, softened (1 stick)
1/2 cup packed dark brown sugar
1 egg
1/2 tsp. Vanilla
Toffee Sauce (see recipe)
Whipped cream (optional)
Chocolate-covered toffee pieces (optional)
1. For date filling, in a medium saucepan, combine dates and water. Bring to
boiling; reduce heat. Cook, covered, for 15 minutes or until most of the
liquid is absorbed, stirring occasionally. Remove from heat; stir in
molasses; set aside to cool slightly.
2. Grease eight 6-ounce ramekins, souffle dishes or custard cups. Place
ramekins in a 15x10x1-inch baking pan; set aside. In a medium bowl, stir
together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set
aside.
3. For pudding: In a large mixing bowl, beat butter with an electric mixer
on medium speed for 30 seconds. Add brown sugar; beat until well combined.
Add egg and vanilla; beat for 1 minute more. Add date mixture to butter
mixture, beating on low speed just until combined. (Do not overmix.) With a
wooden spoon, stir in flour mixture until combined. Spoon about 1/3 cup
batter into each prepared ramekin.
4. Bake in a 350 degree F oven for 20 to 25 minutes or until top springs
back when lightly touched. Cool in ramekins on a wire rack for 3 minutes.
Using a knife, loosen pudding from sides of ramekins. Invert onto dessert
plates. Spoon about 3 tablespoons of Honey Toffee Sauce over each warm
pudding, allowing it to seep down around the sides and cover the top. Top
with whipped cream and toffee pieces, if you like. Serve immediately. Makes
8 servings.
Honey Toffee Sauce
Using a paring knife, slit 1/2 of a vanilla bean* lengthwise. Scrape out
seeds. In a heavy small saucepan, bring 1 cup whipping cream and vanilla
seeds just to boiling, stirring frequently. Remove saucepan from heat; set
aside. In a heavy medium saucepan, combine 1/3 cup butter, 1/3 cup packed
dark brown sugar and 1/8 teaspoon salt. Cook and stir over medium heat for 3
to 5 minutes or until mixture just comes to a full boil. Slowly whisk the
hot whipping cream mixture into butter mixture, taking care as the mixture
will splatter. Simmer, stirring constantly, over medium to medium-low heat
for 6 minutes more. Remove from heat; stir in 2 tablespoons honey. Serve
warm. Makes about 1-1/2 cups.
Make-Ahead
Prepare puddings and bake as directed above. Cool. Place in an airtight
freezer container, cover, and freeze for up to 1 month. Thaw in the
refrigerator overnight. Wrap each cake in foil. Place wrapped cakes on a
baking sheet. Bake in a 350 degreeF oven for 12 minutes or until heated
through.
Nutrition information
Per serving: Calories 549, Total Fat 37 g, Saturated Fat 23 g, Cholesterol
139 mg, Sodium 351 mg, Carbohydrate 54 g, Fiber 2 g, Protein 4 g. Daily
Values: Vitamin A 0%, Vitamin C 1%, Calcium 9%, Iron 9%. Percent Daily
Values are based on a 2,000 calorie diet
Prettypinkbutterfly
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