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English Sticky Toffee Pudding Recipe

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This recipe for English Sticky Toffee Pudding is from The Mayo/ West Family Cookbook , 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup loosely packed pitted and chopped dates
¾ cup hot English Breakfast or Orange Pekoe tea
½ tsp vanilla extract
¾ tsp baking soda
6 Tbsp unsalted butter, at room temperature
¾ cup sugar
2 large eggs, at room temperature
1⅓ cups all-purpose flour
1 tsp baking soda
Directions:
Directions:
1. Preheat oven to 350ºF. Grease six 5 ounce ramekins or individual savarin pans (ring shaped pans) and place them in a roasting pan with sides higher than the baking dishes.
2. Place the dates in a bowl and pour the hot tea over top. Let sit for a few minutes, then stir in the vanilla and baking soda.
3. In a separate bowl, beat the butter and sugar until blended, then add the eggs one at a time beating well after each addition. Sift the flour and baking powder over the butter mixture and stir to blend. Add the still warm date mixture and stir until evenly combined. Divide this evenly among the prepared dishes.
4. Pour boiling water around the dishes until it comes half way up, and cover the entire pan with foil. Bake the puddings for about 30 minutes, until the cake springs back when gently pressed. Remove the ramekins from the roasting pan, let them cool for 10 minutes, then turn them out onto plates and serve warm with Toffee Sauce.
5. The cakes can be prepared and baked in advance, stored chilled then microwaved for 10 - 15 seconds to re-warm.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min plus 30 min baking time.

 

 

 

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