Sticky Toffee Pudding Recipe
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Category: |
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Ingredients: |
Ingredients: For the Pudding:
8 ounces chopped pitted dried dates
1 1/2 cups water
1/3 cup butter
1 cup firmly packed brown sugar
2 tsp vanilla extract
2 extra large eggs
3 tbsp molasses
2 tbsp golden syrup, or substitute dark corn syrup
1 2/3 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
For the Toffee Sauce:
1/2 cup whipping cream
1/4 cup butter
1/4 cup firmly packed brown sugar
1 tbsp molasses
2 tbsp golden syrup
2 tsp vanilla extract
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Directions: |
Directions:To Prepare The Pudding:
- Add the dates and water to a small saucepan.
- Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
- Cream together the butter brown sugar and vanilla.
- Add the eggs, one at a time, beating well after each addition.
- Add the molasses and golden syrup and beat well.
- Sift together the flour and baking powder.
- Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
- Puree the date mixture in a food processor or blender before mixing in the baking soda.
- Add this hot mixture immediately to the batter and mix until smooth.
- Pour batter into well greased and floured muffin tins and bake for about 18 – 20 minutes at 350 degrees F until the center is just firm.
- Serve warm with Toffee Sauce.
To Make the Toffee Sauce:
- Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings. |
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