Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sticky toffee pudding. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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. Sticky Toffee Pudding - Nigella: At My Table
Sticky toffee pudding is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Sticky toffee pudding is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook sticky toffee pudding using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sticky toffee pudding:
- Get For the cake:
- Make ready 250 g pitted dates
- Make ready 100 g butter, softened
- Take 270 g dark brown soft sugar
- Get 3 large eggs
- Prepare 375 g plain flour
- Get 1 1/2 tsp baking powder
- Get For the toffee sauce:
- Prepare 200 ml double cream
- Prepare 215 g caster sugar
- Take 60 g butter
- Make ready extra 200ml double cream, to mix into the toffee
- Prepare cream or ice-cream to serve
Try our vegan option for a new twist or go for one of our easy classics. Sticky toffee pudding recipes that are deliciously sticky, gooey and sweet. Best served with plenty of cream. Sticky Toffee Pudding - you're my favourite and always will be.
Instructions to make Sticky toffee pudding:
- 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!
Also known as Sticky Toffee Pudding, the simple trick that makes all the difference is to pour some Butterscotch Sauce over the. Sticky toffee pudding is something I'd heard rumblings about before and sort of put it in the back of my mind to maybe try one day. I had never eaten it and really knew nothing about it, but I figured… Nigella Lawson is a champion of the home cook and At My Table celebrates the food she loves to cook for friends and family. Though called a pudding, this riff on a classic English dessert is more like a dense, extremely moist fruit cake. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake.
So that is going to wrap this up with this exceptional food sticky toffee pudding recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
