- Tried & Tasted -

Monday, 29 September 2014

Sticky Date Pudding with Toffee Sauce



This was what I made for the September baby in my family. Happy birthday, dear! Instead of making one big pudding, I decided to make individual portions of the it in the form of cupcakes. This way, everyone gets to enjoy the whole cake by themselves. 





I enjoyed the natural sweetness and richness of the pudding that comes from both the California Medjool dates and the natural unrefined cane sugar (shown below). The Cognac caramel sauce was literally the icing on the cake. Yum! Hope you can try the recipe and enjoy the natural sweetness of nature.

This is the sugar I used

Sticky Date Pudding
makes 16 puddings
Ingredients
160g stoned chopped dates, preferably Medjool
1/2 tsp bicarbonate of soda
300g of boiling water
175g unsalted butter, softened
175g dark brown muscovado sugar (I used natural unrefined cane sugar)

1 large egg, at room temperature
175g self-raising flour (I used 160g all purpose flour + 1 1/4 tsp baking powder + 1/2tsp salt + 1/4 tsp bicarbonate of soda)
1 tsp baking powder 

For the Toffee Sauce
100g unsalted butter
100g dark brown muscovado sugar
1 Tbsp dark rum (I used Cognac)
90g double cream  

16 x 200ml cupcake holders (do not use cupcake liners) or ramekins, well greased;
    a baking sheet

Directions
Preheat the oven to 180 degrees Celsius. Put the chopped dates and bicarbonate of soda into a heatproof bowl and pour over the boiling water. Stir well, then leave to cool to lukewarm - about 20 min.

Meanwhile, beat the soft butter with the sugar until light and fluffy. Gradually add the egg, beating well after each addition. Sift the flour with the baking powder, then gently fold into the mixture in 3 batches using a large spatula. Stir in the dates and their liquid to make a very thick batter-like mixture.

Spoon into the prepared ramekins or cupcake holders (they should be no more than half filled, to allow space for the mixture to rise in the oven. Set the ramekins on the baking sheet and bake for about 20 min until firm when pressed in the center.

Meanwhile, melt the butter with the sugar and rum (I used Cognac) over low heat, then bring to boil. Remove from heat and whisk in the cream. Pour into a heatproof serving jug.

Leave the puddings to cool on a wire rack for 5 min, then carefully turn out onto serving plates. Serve hot with the sauce. 

Leftovers can be kept in the fridge and warmed up in the microwave for 10 seconds on high before serving. They are really delicious especially eaten warmish. 

Adapted from "The Great British Bake Off Show Stoppers" by Linda Collister





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