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Рецепт Easy Sticky Toffee Pudding
by Global Cookbook

Easy Sticky Toffee Pudding
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Ингредиенты

  • 100 gm dark muscovado sugar
  • 175 gm self-raising flour
  • 125 ml full-fat lowfat milk
  • 1 x egg
  • 1 tsp vanilla, extract
  • 50 gm unsalted butter, melted
  • 200 gm minced rolled dates For the sauce
  • 200 gm dark muscovado sugar
  • 25 gm unsalted butter, approximately, in little blobs
  • 500 ml boiling water

Инструкции

  1. Preheat the oven to 190 C/gas mark 5 (note: about 375F) and butter a 1 1/2 litre capacity pudding dish.
  2. Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the lowfat milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mix over the sugar and flour, stirring - just with a wooden spoon - to combine. Mix in the dates then scrape into the prepared pudding dish. Do not worry if it doesn't look very full: it will do by the time it cooks.
  3. For the sauce:Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 min, though you might find the pudding needs 5 or possibly 10 min more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche, double or possibly single cream as you wish.
  4. Recipes
  5. Copyright (c) Nigella Lawson 2001