Sticky Toffee Pudding
 
 
 
... submitted by dave 
 
 
from us 
 
serves 8 
 
  date puree:
13 oz.  pitted dates
11/2 cup  water
 
simmer dates in water over a low heat for 10-15 minutes until they are soft and the 
water has almost 
evaporated. process dates in a blender until smooth. set aside. 
 
toffee sauce: 
 
2-1/2 cup  heavy cream
1-1/2 cup  granulated sugar
1/2 cup  liquid glucose (optional)
4-1/2 oz.  unsalted butter
 
pour half the cream and all other ingredients into a thick-bottomed pan and mix well. 
bring the sauce 
to a boil, stirring with a wooden spoon, and continue to boil until sauce is golden 
brown. remove from 
heat and allow it to cool slightly. whisk in the remaining cream. 
 
 
sponge: 
 
4-1/2 oz.  unsalted butter, softened
1-1/2 cup  light brown sugar
3 medium  eggs, lightly beaten
1 tsp  vanilla
2 cup  flour
2 tsp  baking powder
1/2 tsp  baking soda
 
preheat oven to 350 degrees. sift together flour, baking powder, and baking soda. set 
aside. cream butter and sugar on medium speed with paddle attachment of an electric 
mixer until mixture becomes light and fluffy. slowly add eggs-if the mixture starts to 
separate, add a little flour and continue mixing for approx. 1 minute. add vanilla. 
slowly fold in sifted flour mixture until smooth. add warm date puree and mix well. 
portion batter into 8 4-oz. reynolds foil cake cups or muffin tins and bake for approx. 
20-25 minutes, or until the sponge is firm to the touch. allow sponge to cool and cut 
off tops. remove sponge from cups and cut in half horizontally. place a small amount of 
toffee sauce in bottom of tin. then place one layer of sponge on top of the sauce, then 
top that with 2/3 of the toffee sauce and repeat with other layer. once you have 
reassembled the pudding in the tin, place in 350-degree oven for 6-8 minutes. remove 
from tins and serve warm with remaining sauce. 
 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 1884) Mirror: rec.food.recipes: Sun, Jul 24, 2005


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