Friday, September 30, 2011

Sticky Toffee Pudding

I have been wanting to make sticky toffee puddings for a few years now, but just never got around to it. (So many recipes, so little time). Well, I finally made it last weekend. All I can say about it is OMG!! This was a huge hit with the family.
I went through a lot of recipes and decided on this one from The Rock Recipes. It is absolutely delicious and very easy to make!

Sticky Toffee Pudding
(Printable Recipe)

1 1/2 cups water
8 oz. pitted dates, chopped
1/3 cup butter
1 cup firmly packed brown sugar
2 tsp. vanilla
2 extra large eggs
3 tbsps. molasses
2 tbsp. corn syrup
1 2/3 cup flour
1 1/2 tsp. baking powder
1 tsp. baking soda

In small sauce pan add the chopped dates and water. Bring to a boil and simmer over low heat for a couple of minutes. Let stand while preparing the rest of the batter. Cream butter, brown sugar and vanilla together. Then beat in eggs one at a time, beating well after each addition. Add the molasses and corn syrup. Sift the flour and baking powder together. Then add a third of this mixture at a time to the creamed mixture. Puree the date mixture and add the 1 tsp. of baking soda. Stir this hot mix into the batter and blend until smooth. Pour into greased and floured muffin tins and bake at 350 degrees 18-20 minutes or until the center is just firm. Serve with warm toffe sauce. (Recipe follows) These also freeze well.

Toffee Sauce
(Printable Recipe)

1/2 cup whipping cream
1/4 cup butter
1/4 cup firmly packed brown sugar
2 tbsp. corn syrup
2 tsp. vanilla

Bring to a slow rolling boil for about 2 minutes before serving.

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