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Sticky Toffee Pudding
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Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 8
Dessert » Pudding » EnglishVisual Recipe By: Nathan Rawlinson | Website: http://www.blandish.net Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge
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Ingredients: - Butter |
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Step 1: Chop up the dates, make sure you take all the pits are out of the middle (this part is important!!). |
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Step 2: Add them to the pint of water in a pan on the stove, turn on the heat (obviously) and bring to the boil, let them simmer very very gently as you don't want a lot of the water to boil off. The idea is to soften up the dates. |
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Step 3: While that is doing its thing, add 120grams of butter and 320g of caster sugar to a bowl. |
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Step 4: Cream together the butter and sugar until nicely blended. |
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Step 5: Add 4 eggs (always crack the eggs into a bowl before adding in case you get shells in your eggs) and 320g of self raising flour (sifted). |
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Step 6: Mix this well with a hand mixer or something like that, it'll be very thick and sticky. |
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Step 7: Go back to your dates, they should be nice and soft now so take them off the heat. |
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Step 8: Here's the fun bit, add two teaspoons of baking powder to the hot water and watch it foam up like mad as you stir it in. |
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Step 9: Pour all of this into the bowl of yummy pudding mix. |
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Step 10: Hand mix this all together well so it's evenly mixed up. |
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Step 11: Pour into a baking pan (I used a springform pan for this, easy to get the thing out after cooking). |
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Step 12: Cook at 374F for 25-30 mins, if you stick it with a skewer it should come out sticky but not wet. |
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Step 13: Now that the pudding is done, we want some Toffee Sauce!! For this you need: |
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Step 14: Add the sugar and butter to a pan. |
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Step 15: Heat and melt it thoroughly, don't let it stick so keep stiring it all the time. |
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Step 16: Add the cream and bring to the boil and let it simmer for a while, again keep stiring so it doesn't stick. |
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Step 17: Pour over slices of pudding, add a teaspoon of thick cream on the top, serve immediately |
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