John Tovey's Sticky Toffee Pudding |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Sticky toffee pudding that is still made to John Tovey's original recipe. Some even say it's the best in the world. Most desserts are worthy of applause, but rare is the one that warrants a standing ovation, as does this authentic toffee pudding. Ingredients:
4 ounces butter, softened |
6 ounces brown sugar (or turbinado sugar) |
3 eggs, beaten |
8 ounces self rising flour |
8 ounces boiling water |
6 ounces dates |
1 teaspoon baking soda |
1 teaspoon vanilla |
1 tablespoon camp coffee or 1 tablespoon strong espresso |
3 ounces brown sugar |
2 ounces butter |
3 tablespoons heavy cream |
Directions:
1. Cream butter and sugar, add beaten eggs.
2. Fold in flour.
3. Pour boiling water over dates, add vanilla, add vanilla, coffee and baking soda.
4. Mix the 2 batters together.
5. Pour into buttered 9-inch pan and bake for 1 1/2 hours at 375ºF.
6. Topping:.
7. Boil the butter, brown sugar and cream until melted. Pour over baked pudding and run under the broiler until it bubbles.
8. Note: Check it after 1 1/4 hour to make sure it doesn't get over done. Some like to make double sauce to have extra to serve at the table. Don't make it too far in advance of serving as it should be warm!
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