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home > recipes > pudding > sticky toffee pudding 2
from US Serves 8 Date Puree: 13 oz. pitted dates 1½ c. water Simmer dates in water over a low heat for 10-15 minutes until they are soft and the water has almost evaporated. Process dates in a blender until smooth. Set aside. Toffee Sauce: 2½ c. heavy cream 1½ c. granulated sugar ½ c. liquid glucose (optional) 4½ oz. unsalted butter Pour half the cream and all other ingredients into a thick-bottomed pan and mix well. Bring the sauce to a boil, stirring with a wooden spoon, and continue to boil until sauce is golden brown. Remove from heat and allow it to cool slightly. Whisk in the remaining cream. Sponge: 4½ oz. unsalted butter, softened 1½ c. light brown sugar 3 medium eggs, lightly beaten 1 t. vanilla 2 c. flour 2 t. baking powder ½ t. baking soda Preheat oven to 350 degrees. Sift together flour, baking powder, and baking soda. Set aside. Cream butter and sugar on medium speed with paddle attachment of an electric mixer until mixture becomes light and fluffy. Slowly add eggs-if the mixture starts to separate, add a little flour and continue mixing for approx. 1 minute. Add vanilla. Slowly fold in sifted flour mixture until smooth. Add warm date puree and mix well. Portion batter into 8 4-oz. Reynolds foil cake cups or muffin tins and bake for approx. 20-25 minutes, or until the sponge is firm to the touch. Allow sponge to cool and cut off tops. Remove sponge from cups and cut in half horizontally. Place a small amount of toffee sauce in bottom of tin. Then place one layer of sponge on top of the sauce, then top that with 2/3 of the toffee sauce and repeat with other layer. Once you have reassembled the pudding in the tin, place in 350-degree oven for 6-8 minutes. Remove from tins and serve warm with remaining sauce.

Sticky Toffee Pudding 2


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keyword: sticky
keyword: toffee
keyword: pudding
ethnicity: english
recipes for pudding
recipes by dave
Email Address:
(posted July 19, 2005)

from US

Serves 8

Date Puree:
13 oz. pitted dates
1½ c. water

Simmer dates in water over a low heat for 10-15 minutes until they are soft and the water has almost evaporated. Process dates in a blender until smooth. Set aside.

Toffee
Sauce:
2½ c.
heavy cream
1½ c.
granulated
sugar
½ c. liquid
glucose (optional)
4½ oz.
unsalted
butter

Pour half the
cream and all other ingredients into a thick-bottomed pan and mix well. Bring the sauce to a boil, stirring with a wooden spoon, and continue to boil until sauce is golden brown. Remove from heat and allow it to cool slightly. Whisk in the remaining cream.

Sponge:
4½ oz.
unsalted
butter, softened
1½ c.
light
brown sugar
3 medium
eggs, lightly beaten
1 t.
vanilla
2 c.
flour
2 t.
baking powder
½ t.
baking soda

Preheat oven to 350 degrees.
Sift together flour,
baking powder, and baking soda. Set aside. Cream butter and sugar on medium speed with paddle attachment of an electric mixer until mixture becomes light and fluffy. Slowly add eggs-if the mixture starts to separate, add a little flour and continue mixing for approx. 1 minute. Add vanilla. Slowly fold in sifted flour mixture until smooth. Add warm date puree and mix well.

Portion
batter into 8 4-oz. Reynolds foil cake cups or muffin tins and bake for approx. 20-25 minutes, or until the sponge is firm to the touch. Allow sponge to cool and cut off tops. Remove sponge from cups and cut in half horizontally. Place a small amount of toffee sauce in bottom of tin. Then place one layer of sponge on top of the sauce, then top that with 2/3 of the toffee sauce and repeat with other layer.

Once you have reassembled the pudding in the tin, place in 350-degree oven for 6-8 minutes. Remove from tins and serve warm with remaining
sauce.



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