Hendrika Gertse
Sticky Toffee Pudding recipe for you to try this weekend!
What you will need for the pudding:
1 ½ cups flour ...
¾ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter
¾ cup brown sugar
2 large eggs
½ teaspoon vanilla extract
1 cup pitted dried dates, cut into pieces
What you will need for the sauce:
6 tablespoons butter
¾ cup brown sugar
½ teaspoon vanilla extract
¼ cup cream
How to prepare the pudding:
1. Preheat the oven to 180˚C and grease 6 ovenproof pudding bowls.
2. In a small bowl, mix the flour, baking soda and salt.
3. Mix together the butter and sugar until fluffy, add one egg at a time beating it well after each and add the vanilla then beat until smooth. Stir in the flour and fold in the dates.
4. Divide the batter into the ovenproof bowls and place on a baking sheet. Bake until moist crumbs stick to a toothpick pricked into the pudding. It will take about 20 to 25 minutes.
5. Let it cool for 5 minutes, and then turn out pudding onto a wire rack to cool.
How to prepare the sauce:
1. In a small pan over medium heat, melt the butter. Add the brown sugar and vanilla and cook for 5 minutes while you stir. Stir until bubbling and brown. Add the cream to the mixture, stirring and cook for 2 more minutes. Remove from heat.
2. Serve the pudding warm with a generous amount of sauce poured over the top and a bit of extra on the side.
What you will need for the pudding:
1 ½ cups flour ...
¾ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter
¾ cup brown sugar
2 large eggs
½ teaspoon vanilla extract
1 cup pitted dried dates, cut into pieces
What you will need for the sauce:
6 tablespoons butter
¾ cup brown sugar
½ teaspoon vanilla extract
¼ cup cream
How to prepare the pudding:
1. Preheat the oven to 180˚C and grease 6 ovenproof pudding bowls.
2. In a small bowl, mix the flour, baking soda and salt.
3. Mix together the butter and sugar until fluffy, add one egg at a time beating it well after each and add the vanilla then beat until smooth. Stir in the flour and fold in the dates.
4. Divide the batter into the ovenproof bowls and place on a baking sheet. Bake until moist crumbs stick to a toothpick pricked into the pudding. It will take about 20 to 25 minutes.
5. Let it cool for 5 minutes, and then turn out pudding onto a wire rack to cool.
How to prepare the sauce:
1. In a small pan over medium heat, melt the butter. Add the brown sugar and vanilla and cook for 5 minutes while you stir. Stir until bubbling and brown. Add the cream to the mixture, stirring and cook for 2 more minutes. Remove from heat.
2. Serve the pudding warm with a generous amount of sauce poured over the top and a bit of extra on the side.
