Things to know about Sticky Toffee Pudding Recipe
Yummy British Sticky Toffee Pudding is an Authentic Recipe from Britain, a classic dessert made of a mouthwatering dark, dense sponge cake. The secret ingredient is Dates, it is important to use good-quality Medjool Dates as this key ingredient creates the sweet caramelized texture of the sponge. The sticky toffee pudding is then topped with a homemade sweet toffee sauce. The top tip is to bake a day or two ahead and leave the puddings to soak in the sauce for an extra rich and sticky taste. This dessert is a delicious winter sweet treat perfect for serving guests. The origins of the sticky toffee pudding are unknown however is considered a British classic dessert.
Yummy British Sticky Toffee Pudding from Britain. Authentic Recipe of Sticky Toffee Pudding.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 200 grams (7.05 oz) Medjool Date Softened
- 170 ml (5.75 floz) Water Boiled
- 1 tsp Vanilla Extract
- 170 grams (6 oz) Self-Raising Flour
- 1 tsp Baking Soda
- 2 pcs Egg
- 85 grams (3 oz) Butter Softened at room temperature
- 140 gams (4.94 oz) Demerara Sugar
- 100 ml (3.38 floz) Milk
- 170 grams (6 oz) Muscovado Sugar
- 50 grams (1.76 oz) Butter
- 225 ml (7.61 floz) Double Cream
- Stone and chop the Medjool Dates into small pieces and put them into a bowl covered with boiled water. Leave aside for 30 minutes until the water has cooled and the dates are soft.
- Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract.
- In the meantime, heat the oven to 180C / 350F and grease six ovenproof ramekins (alternatively use one large ovenproof dish).
- To make the sponge, beat the softened butter and demerara sugar in a large bowl until creamy and smooth. One at a time beat in the eggs. Using a metal spoon, gradually fold in roughly a third of the flour and the bicarbonate of soda, and half the milk, combine before adding the next third of the flour and the rest of the milk. Fold in the final third of the flour and combine all ingredients, careful not to overmix.
- Add the soaked dates with the water into the pudding batter. The mix should be a soft thick batter, it might look slightly curdled but that is ok.
- Divide the batter into the six ramekins and bake for 20 minutes.
- Whilst the puddings are in the oven, make the toffee sauce by melting the muscovado sugar and the butter into a medium-sized saucepan, pour in two-thirds of the cream, and bring to a boil on medium heat for 3 minutes or so, continuously stirring. The sugar should have completely dissolved before removing from the heat. Once off heat, beat in the rest of the cream.
- Remove the puddings from the oven however allow them to cool for a few minutes before loosening the sides with a small butter knife and turning them out.
- To serve the puddings, place them on your chosen serving platter or individual plates and use a third of the sauce to equally drizzle over the puddings, leaving the rest of the sauce in a serving jug for each person to pour over.
It is important to gradually mix in the ingredients, it may feel time-consuming, but it is vital for creating a perfectly risen, sticky sponge.
Serve with good quality vanilla ice cream or custard.
— Specific Atributes of This Recipe:
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