Sticky Toffee Pudding With Chocolate Chips And toffee Sauce
Sauce: 1-1/2 cups packed dark brown sugar
8 tbsp butter, 1 stick
1/2 cup heavy cream

Pudding: 
6 oz pitted dates, 8 ounces unpitted
1/4 tsp baking soda
3/4 cup boiling water
6 tbsp, 3/4 stick, butter, softened

1/2 tsp salt, if using unsalted butter
3/4 cup packed dark brown sugar
2 tsp pure vanilla extract
2 large eggs, beaten
1-1/4 cups all purpose flour
2 tsp baking powder
7 oz bittersweet chocolate, coarsely chopped
2 tsp instant espresso powder, optional
Preheat the oven to 350 degrees. Butter a 9-inch round cake pan with
2-inch sides and line the bottom with a round of  parchment paper. 
To make the sauce:
Combine the butter, brown sugar and cream in small  saucepan, over
medium heat. Stir until the sugar is completely dissolved and the sauce
is bubbling. Pour half of the sauce into the prepared cake pan, and set
the rest of the sauce aside to serve with the pudding. 
To make the Pudding: Put the dates and baking soda in a small bowl, and
add the boiling water. Set aside. Cream the butter (Add the salt if
using unsalted butter) brown sugar
 and vanilla together in a large bowl, until white and fluffy. Beat in
the eggs, a little at a time, sprinkling in a tablespoon of flour when
you have added half the eggs. This helps stop the batter from curdling.
Mix in the dates and their soaking water. Sift the remaining flour and
the baking powder over the mixture. Then fold in gently but thoroughly.
Stir in the chopped chocolate and espresso powder, if using. Pour the
batter into the pan. Bake until the top is golden and firm, and the
sides have shrunk away slightly from the pan, 50 to 60 minutes. Let cool
in the pan, on a wire rack, for about fifteen minutes. Run a knife
around the edge of the pan and turn it out onto a serving plate. Reheat
the remaining sauce until bubbling. Cut the warm pudding into wedges.
Spoon the sauce over the pudding. 


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