Little Sticky Toffee Puddings With Pecan Toffee SauceFrom bismyno1 8 years ago
- FOR THE PUDDINGS shopping list
- 3 oz (75g) butter, at room temperature shopping list
- 5 oz (150g) caster sugar shopping list
- 2 medium eggs, beaten shopping list
- 6 oz (175g) self-raising flour, sifted shopping list
- 6 oz (175g) stoned dates, chopped shopping list
- 6 fl oz (175ml) boiling water shopping list
- 1/2 teaspoon vanilla essence shopping list
- 2 teaspoons coffee essence shopping list
- 3/4 teaspoon bicarbonate of soda shopping list
- FOR THE SAUCE shopping list
- 6 oz (175g) soft brown sugar shopping list
- 4 oz (110g) butter shopping list
- 6 tablespoons double cream shopping list
- 1 oz (25g) pecan nuts, chopped shopping list
- TO SERVE shopping list
- Chilled pouring cream shopping list
- PRE-HEAT THE OVEN TO GAS MARK 4, 350F (180C) shopping list
How to make it
- Put the chopped dates in a bowl and pour the boiling water over them.
- Add the vanilla, coffee essence and bicarbonate of soda, and leave to one side.
- Next in a large mixing bowl, cream the butter and sugar together, beating with an electric hand whisk until the mixture is pale, light and fluffy.
- Now gradually add the beaten eggs, a little at a time, beating well after each addition.
- After that carefully and lightly fold in the sifted flour using a metal spoon, and then you can fold in the date mixture (including the liquid).
- The mixture will look very sloppy, but dont worry, the slackness of the mixture is what makes the pudding so light.
- Now divide the mixture equally between eight 6 oz (175g) metal pudding basins (or eight 3 inch (7.5cm) ramekin dishes) which has been lightly oiled with groundnut or peanut oil.
- Place them on a baking tray and bake in the centre of the oven for 25 minutes.
- When cooked, leave to cool for 5 minutes, then slide a small palette knife around each pudding and turn it out.
- If they have risen too much you may have to slice a little off the tops so that they can sit evenly on the plate.
- Now place the puddings on a shallow, swiss roll-type tin.
- Next make the sauce by combining all the ingredients in a saucepan and heating very gently until the sugar has melted and all the crystals have dissolved.
- To serve the puddings: pre-heat the grill to its highest setting, and pour the sauce evenly over the puddings.
- Place the tin under the grill so the tops of the puddings are about 5 inches (13cm) from the heat (knock off any nuts on the top to prevent them browning) and let them heat through for about 8 minutes.
- Serve with chilled pouring cream.
- THE PUDDINGS WILL FREEZE WELL. AFTERR FREEZING, DE-FROST, POUR THE HOT SAUCE OVER AND RE-HEAT AS PER ABOVE DIRECTIONS.
People Who Like This Dish 9
The Cookbismyno1 IE
The Rating6 people
Oh dear! These sound fantastic! I am sure my mother and my sisters would love these as well. Thanks for sharing! - Nataliefizzle3nat in Waterville loved it
Oh this sounds good, looks very pretty also. You have some nice pictures of your recipes. You have my 5 also. ((hugs)) Le Gra sweetiehenrie in Savannah loved it
Wow!! This sounds scrumptious! This is definitely a must try, just saved the recipe!
5*****gourmetana in London loved it