Рецепт Sticky Tofee Pudding
Sticky toffee pudding is an English baked or steamed dessert consisting of a cake made with chopped dates then soaked in a rich toffee sauce. A very popular dessert in countries like England, Ireland, Scotland, New Zealand and Australia.
Like most of the popular recipes out there the creation of this dish is claimed by different people, British towns as well as restaurants, so there is still a big debate on who to credit this to but in general it is believed that the creation of this humble recipe originated in England somewhere around the mid-20th century. Years later it was then brought to the United States by British chefs and it started to become popular there as well.
Here in New Zealand it is available in most of the English style restaurants as well as cafes. They all have their own recipe styles, some are served cold while other are hot, some are with ice cream while others with whipped cream. I had my fair share of trying some of those puddings from different establishments, most of them were amazing, I guess you won’t go wrong with sugar, cream and butter combined. Today we will be getting all of the best qualities of the puddings I tried and try to merge them into one, the result is not a too sweet, perfectly dense, very moist sticky pudding.
Now you might be wondering the clean up afterwards especially on the plates and cooking utensils used. All of that sticky greasy hardened sugar will be a nightmare to rinse and clean. Well thanks to dishwasher tablets, it’s never been easy to do the clean-up, just place the used up dishes in your dishwasher, you don’t even need to pre rinse. What’s even better Finish is giving away a gift pack for you to try it out, so if you want to win the prize pack just key in your details below (open to New Zealand and Australian residents only), competition is open for one week.
- Sticky Tofee Pudding Total time 1 hour 20 mins
- 1 cup flour 1½ tsp baking powder ⅔ cup dark cane sugar
1½ cups pitted dates, finely chopped 1¼ cups boiling water 1 tsp baking soda 60 g butter, cut into small cubes 2 eggs, lightly beaten 1 cup Soft Brown Sugar 125 ml cream 30 g butter 1 tsp vanilla extract
In a bowl combine pitted dates, boiling water and baking soda. Set it aside for 5 minutes. Add butter and dark cane sugar and mix until butter melts. Add the eggs then mix to combine. Add the baking powder and flour then continue to mix by hand until even in consistency. Place in a well-greased 6 pc large muffin pans then place in a 180C preheated oven and bake for 40 -45 minutes or until cooked. Prepare your toffee sauce by combining all Toffee Sauce ingredients in a sauce pan, stir and cook in low heat until mixture is all dissolved and thick in consistency, roughly around 20 - 25 minutes. Remove pudding from muffin pans, place in serving platters then drizzle toffee sauce on top. 3.2.2807
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