Sticky Toffee Puddings

The Sticky Toffee Puddings Recipe this new British classic is said to have been invented in the Lake District in the 1960s. This recipe gets the balance of sweetness just right.

For the pudding:
9 tbsp unsalted butter, at room temperature,
plus extra for greasing
7oz (200g) pitted dates (Medjool are best)
2 tsp baking soda
2 cups all-purpose flour
1 cup brown sugar
1 tsp salt
3 large eggs
For the toffee sauce
3⁄4 cup brown sugar
5 tbsp unsalted butter, cubed
2⁄3 cup heavy cream
pinch of salt
half-and-half, to serve (optional)

1 Preheat the oven to 375°F (190°C). Butter the 8 ramekins well, getting into all the corners.

2 In a small pan, simmer the dates with the baking soda and 1 cup water for 5 minutes until softened. Purée with the cooking liquid in a blender.

3 Sift the flour into a mixing bowl, or into the bowl of an electric mixer, add the butter, sugar, salt, and eggs, and whisk with an electric hand mixer until well combined, then mix in the date purée. Pour the mixture into the ramekins, then place them on a baking sheet.

4 Bake for 20–25 minutes, or until firm to the touch. Meanwhile, make the toffee sauce. Melt the sugar, butter, and cream together in a pan until smooth and combined. 
5 Stir in the salt and allow to boil for a few minutes. Serve the warm puddings with the hot toffee sauce and some half-and-half, if you like.

The puddings and sauce can be made up to 2 days ahead and reheated. Place the puddings on a baking tray and warm through in an oven preheated to 350ºF (180ºC) for 15–20 minutes, and gently warm the sauce in a small pan. They can also be frozen and reheated in the same way after defrosting.

This recipe can also be used to make one large pudding. Add a few of the simmered dates, coarsely chopped, to the bottom of a 9 x 13in (23 x 33cm) baking dish before topping with the cake mixture, and bake for 40–45 minutes, until it is firm to the touch. Turn out onto a plate and drizzle with the toffee sauce.

Sticky Toffee Puddings
Sticky Toffee Puddings
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