Sticky toffee pudding with warm toffee sauce
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Sticky toffee pudding with warm toffee sauce
  Pudding    Sauces  
Last updated 6/12/2012 1:24:56 AM. Recipe ID 58671. Report a problem with this recipe.
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      Title: Sticky toffee pudding with warm toffee sauce
 Categories: Desserts
      Yield: 15 Servings
 
           Toffee sauce:
      3 c  Whiping cream
      2 ts Molasses
  2 1/4 c  Packed brown sugar
           Pudding:
      1 c  Date pieces (coated
           With oat flour preferred)
      1 c  Water
      1 c  Plus
      2 tb Unbleached all
           Purpose flour
      1 ts Baking powder
    1/2 ts Salt
      4 tb Soft unsalted butter
    3/4 c  Granulated sugar
      2 lg Eggs
      1 ts Vanilla extract
      1 ts Baking soda
  1 1/2 c  Cold heavy whipping
           Cream (unwhipped)
           For serving
 
  COOK THE TOFFEE SAUCE: stir the cream, molasses and brown sugar
  together in a large saucepan. heat over medium heat, stirring, until
  the bronw sugar is dissolved. simmer gently, uncovered, for 30
  minutes. the sauce will reduce slightly.
  
  PREPARE THE PUDDING: postition an oven rack in the middle of the oven.
  preheat the oven to 350 degrees. butter the loaf pan of your choice.
  line the bottom of the pan with wax paper and butter the paper.
  
  put the dates and water in a medium saucepan and bring to a boil.
  remove from the heat and set aside to cool while you prepare the
  pudding.
  
  sift flour and salt together and set aside.  put the butter in a
  large bowl of an electric mixer.  add the garanulated sugar and beat
  at medium speed until the mixture lightens in color and looks fluffy,
  about 1 minute. add the eggs and vanilla and beat until smooth, about
  30 seconds. decreas the speed of the mixer to low and ;mix in the
  flour mixture just until flour is incorporated.  pres any lumps out
  of the baking powder and gently stir it into the date mixture. mix
  the dates and any liquid into the cake batter.
  
  pour the batter into the prepared loaf pan and bake 35 minutes. gently
  touch the cake;  it should feel firm. if the cake is not firm, bake
  another 5 minutes. reduce the oven heat to 250 and pour 3/4 of a cup
  of the warm toffee sauce over the top of the cake and bake another 25
  minutes. the cake will sink slightly in the middle. remove the cake
  from the oven and let the cake cool in the pan.
  
  TO SERVE: slice, pour warm toffee sauce over the top and then pour a
  bit of heavy cream over top of that.
  
  DEEEE-LICIOUS!
 




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Recipe ID 58671 (Apr 03, 2005)

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