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English Sticky Toffee Pudding Recipe

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This recipe for English Sticky Toffee Pudding, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Wednesday, September 17, 2008


1 cup plus 1 Tbs flour
1 tsp baking powder
3/4 c. pitted dates
1 1/4 cups boiling water
1 tsp baking soda
1/4 c unsalted butter, softened
3/4 c. sugar
1 large egg, lightly beaten
1 tsp vanilla

Toffee Sauce:
1/2 c unsalted butter
1/2 cup heavy cream
1 c. packed light brown sugar
Additional 1 cup heavy cream for topping

Preheat oven to 350F. Butter a 10" round or square baking dish.
Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda;set aside
In a bowl, with an electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top about 35 minutes. Remove to a wire rack.
To make the sauce, combine the butter, 1/2 cup heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Whip the remaining 1 cup of heavy cream.
Preheat the broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately, spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream

Preparation Time:
Preparation Time:
20 minutes with 45 minutes cooking time




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