"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sticky Toffee Pudding (English cake) Recipe

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This recipe for Sticky Toffee Pudding (English cake), by , is from The Marriage Course, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Wendi Knowles

Category:
Category:

Ingredients:  
Ingredients:  
Pudding:
8 oz. dates - chopped
1 1/2 cup boiling water
1/3 cup butter
1 up firmly packed brown sugar
1 tsp vanilla
2 extra large eggs
3 tbsp. molasses
2 tbsp. corn syrup - light or dark
1 1/2 tsp baking powder
1 tsp baking soda

Toffee:
1/2 cup heavy cream
1/4 cup firmly packed brown sugar
2 tbsp. corn syrup
1 tbsp. molasses
2 tsp vanilla


Directions:
Directions:
Pour boiling water over the dates and let them set for about an hour. Preheat oven to 350.

Cream together butter, brown sugar and vanilla. Add eggs one at a time, beating well after each addition.

Sift together flour and baking powder. Add to butter mixture, mixing well. Puree the date mixture in a food processor or just mash them. Add the hot mixture to the batter mixing until smooth.

Thouroughly butter muffin tins or ramikins, pour batter 3/4 full. Place on baking sheet and bake for 18-20 minutes until firm. (should bounce when tapped)

Toffee Sauce:
Place all ingredients in a medium saucepan and bring to a rolling boil, continue to boil for 2 to 5 minutes until desired consistancy.

 

 

 

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