Sticky toffee pudding. Rewarm the remaining toffee sauce and spoon some around the puddings. Review Body: I've been trying out various STPs and this is the best version of sticky toffee pudding I've tried. Nigella's sticky toffee pudding is dark, sticky and treacley.
The best sticky toffee pudding & toffee sauce I've ever tried. Its crumb structure stands up when Perfect Sticky Toffee Pudding. The best version of this classic British dessert that I've ever tried. You can have Sticky toffee pudding using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Sticky toffee pudding
- You need of For the cake:.
- You need 250 g of pitted dates.
- You need 100 g of butter, softened.
- Prepare 270 g of dark brown soft sugar.
- Prepare 3 of large eggs.
- It’s 375 g of plain flour.
- Prepare 1 1/2 tsp of baking powder.
- Prepare of For the toffee sauce:.
- You need 200 ml of double cream.
- Prepare 215 g of caster sugar.
- It’s 60 g of butter.
- You need of extra 200ml double cream, to mix into the toffee.
- Prepare of cream or ice-cream to serve.
Sticky, gooey and spongy with a luxuriously delicious toffee flavor, one bite of this famous Sticky Toffee Pudding will have you hooked for life! Dessert just doesn't get any better than this! A good sticky toffee pudding recipe is a wonderful thing. Is sticky toffee pudding the perfect marriage of stodge and sweetness, and what do you dollop on top?
Sticky toffee pudding step by step
- Preheat the oven to 180C/350F/gas 4. Butter and line with parchment a round 20cm tin. Place the dates in a pan with 400ml water and bring to the boil. Cook them for 10-15 minutes until the liquid is almost gone. Puree in a blender and leave to cool..
- Meanwhile cream the butter with the sugar until smooth, add the eggs one by one, mixing continuously. Sieve in the flour with the baking powder and mix until combined. Finally, fold in the date puree with a spatula..
- Spoon the mixture into the tin, smooth the surface and bake for about 1 hour until a skewer inserted in the middle of the cake comes out with only a few crumbs. Cool the cake in the tin..
- Prepare the sauce: place the ingredients except the extra cream in a large pan – it will boil vigorously and bubble up to the top..
- Bring to the boil and cook on high heat stirring frequently, for about 20-30 minutes. When it thickens considerably and becomes dark gold, take it off the heat and beat in the extra cream. Don’t worry if the toffee starts splitting while cooking, the cold cream will smooth it out again..
- Cut the cake horizontally in three layers. Spread some warm sauce over each layer and re-assemble. Spoon some sauce over the top, reserving about a third to serve..
- To serve, warm the sauce up in a pan and the slices of cake in a microwave for 10-20 seconds, pour a little warm sauce over the slices and add a dollop of crème fraîche or ice cream. Gorgeously sickly!.
Medjool Date Sticky Toffee Pudding – a healthier spin on this sweet holiday dessert with a rich grain-free sponge cake soaked in the easiest blender toffee sauce! Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Sticky Toffee Pudding, or Sticky Date Pudding, was invented by the British and it's kind of a cross between a pudding and a cake. Sticky toffee pudding is one of Britain's most loved puddings. The dark, rich, date-filled sponge, drenched in thick toffee sauce is not for the faint-hearted, it is a deep, very sweet pudding – delicious.
