Little Sticky Toffee Puddings With Pecan Toffee Sa... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A truly delectable combination of flavours and textures which are light and melt in the mouth. This is as wicked as it sounds. Ingredients:
for the puddings |
3 oz (75g) butter, at room temperature |
5 oz (150g) caster sugar |
2 medium eggs, beaten |
6 oz (175g) self-raising flour, sifted |
6 oz (175g) stoned dates, chopped |
6 fl oz (175ml) boiling water |
1/2 teaspoon vanilla essence |
2 teaspoons coffee essence |
3/4 teaspoon bicarbonate of soda |
for the sauce |
6 oz (175g) soft brown sugar |
4 oz (110g) butter |
6 tablespoons double cream |
1 oz (25g) pecan nuts, chopped |
to serve |
chilled pouring cream |
pre-heat the oven to gas mark 4, 350f (180c) |
Directions:
1. Put the chopped dates in a bowl and pour the boiling water over them.
2. Add the vanilla, coffee essence and bicarbonate of soda, and leave to one side.
3. 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.
4. Now gradually add the beaten eggs, a little at a time, beating well after each addition.
5. 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).
6. The mixture will look very sloppy, but dont worry, the slackness of the mixture is what makes the pudding so light.
7. 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.
8. Place them on a baking tray and bake in the centre of the oven for 25 minutes.
9. When cooked, leave to cool for 5 minutes, then slide a small palette knife around each pudding and turn it out.
10. 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.
11. Now place the puddings on a shallow, swiss roll-type tin.
12. 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.
13. To serve the puddings: pre-heat the grill to its highest setting, and pour the sauce evenly over the puddings.
14. 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.
15. Serve with chilled pouring cream.
16. THE PUDDINGS WILL FREEZE WELL. AFTERR FREEZING, DE-FROST, POUR THE HOT SAUCE OVER AND RE-HEAT AS PER ABOVE DIRECTIONS.
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