Sunday, March 17, 2013

Sticky Toffee Pudding

225 g dry & pitted dates
1 tsp baking soda
200 ml boiling water

1/2 c butter, softened
3/4 c brown sugar
2 large eggs

1 c flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp pumpkin spice
1/4 tsp cinnamon
2 Tbsp Ovaltine

2 Tbsp buttermilk

Preheat oven to 350 F.

Butter and sugar 10 ramekins

Put dates in a bowl with the baking soda, and cover with 200 ml of boiling water. Leave to stand for a few minutes. Whiz dates, gradually adding water from bowl until you have a puree.

Meanwhile, cream butter and sugar, add the eggs, then dry ingredients. Fold in puree and buttermilk.

Fill ramekins, bake for 30 minutes.

For the Toffee Sauce:

1 c butter
1 c brown sugar
1 c cream

Cook together over low heat for approximately 10 minutes until thickened and darkened in colour.

(adapted from Jamie Oliver)

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