LOCATION: Recipes >> Desserts Pudding >> Sticky Toffee Pudding 09
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Sticky Toffee Pudding 09
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Sticky Toffee Pudding (Irish style)
unsalted butter for baking dish
1 cup and 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates (Medjool would be fine)
7 tablespoons unsalted butter
3/4 cup granulated sugar
1 egg, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1-1/4 cup boiling water
2 tablespoons packed brown sugar
4 tablespoons heavy cream
whipped cream for topping or ice cream
Heat the oven to 175C (350 F). Butter an 8x6" baking dish or 8-inch
round cake tin. Sift the flour and baking powder onto a sheet of
waxed paper or into a bowl; set aside. Chop the dates fine; toss
with 1 tablespoon flour in a small bowl. Beat 4 tablespoons of
butter and 3/4 cup sugar in large bowl until mixture is light and
fluffy. Beat in the egg along with a little of the flour mixture;
beat for 1 minute. Beat in remaining flour mixture. Add dates,
baking soda and vanilla to the 1 1/4 cups boiling water, stirring
to combine; add to batter, beating until well blended. Pour batter
into a greased and floured baking dish; bake until set and well
browned on top, 35-40 minutes. Remove from oven to wire rack.
Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar
and the 2 tablespoons heavy cream in a small heavy saucepan over
medium heat to simmering; simmer until thickened, about 3 minutes.
Remove from heat; pour topping over pudding. Place pudding in
broiler, about 4 inches from source of heat; broil until top is
bubbly, about one minute. Serve warm. You can use enough sauce to
cover the pudding for "bubbling" and reserve the rest for pouring!
These can also be baked in individual small pudding tins for about
20 minutes. Everyone gets their very own little toffee pudding.
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