THE BEST TOFFEE RECIPE RECIPES

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.

Steps:

• For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
• For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
• Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
• In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.