Friday, September 2, 2011

Sticky Toffee Pudding

Sticky Toffee Pudding
I guess you would think it is an old English Classic.
Sounds like an English romance / comedy.
I think of it as 1 of the richest and best desserts.

Sticky Toffee Pudding Sauce:
6 oz. of Brown Sugar
4 oz. of butter
3 oz. of chopped pecan nuts
6 Tbsp. of heavy cream

3 oz. of butter
5 oz. of granulated sugar
2 large eggs
6 oz. of flour
6oz. of chopped dates
6 oz. of boiling water
1/2 tsp. of vanilla
1/2 tsp. of ground coffee
1/4 tsp. of Baking Soda

Place chopped dates in a bowl of the boiling water.
Add coffee, vanilla and baking soda.
Let the mixture rest for a couple of minutes.
Whip together butter and sugar until mixture is fluffy.
Gradually add the eggs 1 at a time.
Fold in the flour to the mixture.

Place the mixture in 8 greased or lightly oiled ramekins.
Place ramekins on a baking tray and cook for
20 minutes in a pre-heated 360 degree oven.

For the sauce: place all the ingredients
(sugar,butter,nuts,and cream) in a saucepan
 and heat until the sugar melts.
Pour the sweet mixture over the puddings.
Bake for 5 minutes under the broiler.

Sticky Toffee Pudding.
Definitely better than what I had for lunch: rice and beans.
Bollocks !

Keep things sweet....

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