Dessert Recipes
|
|
Sticky Toffee Pudding
INGREDIENTS
Toffee Pudding Cake
- 1 3/4 cups dates, pitted and chopped
- 1 1/2 cups boiling water to cover dates
- 1 teaspoon baking soda
- 1/3 cup butter
- 3/4 cup white sugar
- 2 eggs
- 1 1/8 cups self-rising flour
Carmel Sauce
- 3/4 cup packed brown sugar
- 1/3 cup butter
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
|
|
DIRECTIONS
- 1. Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch round or square baking dish.
- 2. Place the finely chopped dates in a small bowl; add baking soda to boiling water and pour over the dates to just cover them; set aside
- 3. In a bowl use an electric mixer to cream 1/3 cup of butter with the white sugar until light and fluffy. Add the eggs and mix well to combine.
- 4. Gradually add the flour and add the date mixture to the batter and fold until blended with a rubber spatula. Pour the batter into the prepared baking dish.
- 5. Bake at 350 degrees F (175 degrees C) until pudding is set and firm on top, about 30 to 40 minutes. Let cool, slice and serve with warm caramel sauce.
- 6. To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and 1/3 cup butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.
|
|
|
