CHARLOTTES CAKE RECIPES

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THE BEST STICKY TOFFEE PUDDING RECIPE | DELICIOUS. MAGAZINE



The best sticky toffee pudding recipe | delicious. magazine image

This seriously is one of the best sticky toffee pudding recipes you will ever taste. It goes wonderfully with our toasted nut and demerara ice cream. Fancy one right now? (Always!) Give our microwaved sticky toffee pudding a go.  

Provided by The delicious. food team

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield Serves 8

Number Of Ingredients 16

160g whole dates, stoned and roughly chopped
150ml boiling water
1 tsp vanilla extract
90g butter, softened, plus extra for greasing
150g light muscovado sugar
2 large free-range eggs
2 tbsp black treacle
175g self-raising flour
1 tsp bicarbonate of soda
100ml whole milk (preferably jersey or gold top)
For the toffee sauce
225g light muscovado sugar
Good slug brandy or rum
100g unsalted butter, softened
275ml double cream
1 tbsp black treacle

Steps:

  • Put the dates in a mixing bowl with the water. Leave for 30 minutes until cool, then mash with a fork to a rough pulp. Stir through the vanilla and set aside. Butter a 1.2 litre ovenproof dish and set aside. Heat the oven to 170°C/fan150°C/gas 3.
  • While the dates are soaking, use an electric mixer or wooden spoon to beat the 90g butter and 150g sugar until light and creamy. Add the eggs one at a time, beating well before adding the next. Beat in the black treacle, then mix the flour with the bicarb and gently fold in one third using a metal spoon or balloon whisk. Fold in a third of the milk, then repeat until all the flour and milk are used up. Stir the soaked dates, with their liquid, into the batter – it may curdle, but don’t worry. Spoon into the prepared dish.
  • Bake for 50 minutes or until the pudding is risen and firm, and a skewer pushed into the middle comes out clean (cover with foil after 40 minutes if the edges are browning too much). If the skewer comes out with what looks like uncooked mixture on it, it might be a piece of date. Taste it – if you can taste uncooked flour it will need longer.
  • Meanwhile, make the toffee sauce. Put the 225g sugar, brandy, 100g butter and half the cream in a large, heavy-based pan and heat gently. When the sugar has dissolved, turn up the heat, stir in the treacle and bubble, stirring, for 2-3 minutes until the mix is a rich toffee colour. Take the pan off the heat and stir in the rest of the cream. Keep warm.
  • Leave the pudding to cool for 20 minutes, then skewer it all over and pour over half the sauce. Leave for another 15 minutes, then serve drizzled with the rest of the sauce, with ourhttps://delidev.wpengine.com/recipes/toasted-nut-and-demerara-ice-cream/ > toasted nut and demerara ice cream, if you like.

Nutrition Facts : Calories 705kcals, FatContent 40.8g (25g saturated), ProteinContent 6g, CarbohydrateContent 78.7g (63.2g sugars), FiberContent 2g

CREME ANGLAISE RECIPE - FOOD NETWORK



Creme Anglaise Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 0 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 2 1/2 cups

Number Of Ingredients 5

4 egg yolks
3 tablespoons sugar
2 cups heavy cream
1 1/2 tablespoons sour cream
1 vanilla bean, split lengthwise

Steps:

  • In a medium mixing bowl, using a whip, whisk together the egg yolks and sugar until they are very pale yellow and smooth.
  • In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don't scramble the eggs.
  • Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed.
  • Note: To make coffee Creme Anglaise, substitute 1/4 cup crushed coffee beans (with or without caffeine) for the vanilla bean. Bring to a boil and let steep in the cream mixture, covered for about 10 minutes. When well flavored, whisk into the egg yolks. then continue with recipe
  • To crush coffee beans, place in a plastic bag, close the bag, and heavily press a rolling pin over the beans. Do not grind the beans because this will darken the Creme Anglaise.

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