Sticky Toffee (Date) Pudding
By Simbooker on the 23rd April 2014
Files & Tags: recipes, index, desserts, english/british
Sticky Toffee Pudding, also known as Sticky Date Pudding is one of the most sinful, and decadent desserts of all time. To describe this dessert as delicious would be the understatement of the Century. Madonna is a fan, and it's one of David Beckham's favourites.
Files & Tags: recipes, index, desserts, english/british
Sticky Toffee Pudding, also known as Sticky Date Pudding is one of the most sinful, and decadent desserts of all time. To describe this dessert as delicious would be the understatement of the Century. Madonna is a fan, and it's one of David Beckham's favourites.
"I'M NOT USUALLY A FAN OF DATES, BUT IT WAS LOVE AT FIRST BITE."
So what is Sticky Toffee Pudding? In basic terms it's a moist rich sponge cake made with a regular cake batter. Dates are an essential ingredient. But they should be blended in, or chopped so finely that you barely taste them. The icing on the cake is the sauce that comes with it.
Let me tell you, it's the sauce that makes it. As well as the succulent moistness of the sponge cake. The best thing about this dessert, is that it's fairly easy to prepare.
"This is a Classic British Dessert"
Sticky Toffee Pudding Recipe
The Sponge Cake:
1. You will need a packet of dried and pitted Dates. Add the dates to a large heat resistant bowl or plastic bowl. Pour boiling water over the dates, the water should just about cover them. Let them soak for about half an hour.
1. You will need a packet of dried and pitted Dates. Add the dates to a large heat resistant bowl or plastic bowl. Pour boiling water over the dates, the water should just about cover them. Let them soak for about half an hour.
2. You will need 2 Eggs (room temperature), 1 + 1/2 Cups of Flour,
1 stick of Butter (half a cup), 1/2 Cup of Soft Brown Sugar and 1/4 cup of granulated sugar, 1 tbs of treacle, 1/2 a teaspoon each of almond and vanilla extract. Whisk the butter, sugar and eggs, together. The butter should be room temperature. Then add the treacle, almond and vanilla extracts. Then siv in the flour and add 2 tsp of baking powder.
3. You will need to add the dates to the cake mixture along with the water they have been soaked in. First blend the dates with the water they have soaked in, in a food processor or blender, and then add it to the cake mixture and stir in gently. You can pour this mixture into one big baking tin if you wish. But I used small ramekins, so in this case pour the batter into the ramekins. If you feel the need to add a little more flour, add it now and stir in, so it's well combined.
4. Preheat your oven for ten minutes on the temperature you regularly use to bake a cake. Pop the baking tin or ramekins into the oven for about thirty minutes. To check if they are cooked, remove from the oven and poke cake with a skewer or toothpick, if it comes out clean they are cooked if not, pop them back in the oven for another ten minutes or so. Let them cool when done.
4. Preheat your oven for ten minutes on the temperature you regularly use to bake a cake. Pop the baking tin or ramekins into the oven for about thirty minutes. To check if they are cooked, remove from the oven and poke cake with a skewer or toothpick, if it comes out clean they are cooked if not, pop them back in the oven for another ten minutes or so. Let them cool when done.
Poke holes in the cakes once they have cooled with a skewer or toothpick. When the sauce is finished. You are going to pour the sauce over the cake/s
Next The Sauce:
1. Turn a sauce pan on to low-medium heat. Add 5 tbs of butter add 2 cups of cream, 1/2 a Cup of Soft Brown Sugar, 5-6 tbs of granulated sugar, 2 tbs of goldensyrup, 1 tsp each of almond extract and vanilla extract. Whisk the ingredients on low-to medium, and turn to medium if you want a thicker sauce. Let the ingredients simmer for about five minutes.
One the sauce is finished Pour the sauce over the cake/s. Let the cake/s soak in the sauce for about 1 hour before reheating and serving.
Next The Sauce:
1. Turn a sauce pan on to low-medium heat. Add 5 tbs of butter add 2 cups of cream, 1/2 a Cup of Soft Brown Sugar, 5-6 tbs of granulated sugar, 2 tbs of goldensyrup, 1 tsp each of almond extract and vanilla extract. Whisk the ingredients on low-to medium, and turn to medium if you want a thicker sauce. Let the ingredients simmer for about five minutes.
One the sauce is finished Pour the sauce over the cake/s. Let the cake/s soak in the sauce for about 1 hour before reheating and serving.