Wednesday, January 13, 2016

Sticky Toffee Pudding

Sometimes your food and your movie just have to coordinate. And I believed that Sherlock's Abominable Bride needed Sticky Toffee Pudding. I was right...

1 cup dates, cut up
1 1/2 cup water

Cover dates with the water in small saucepan. Bring to a rolling boil. Lower heat and simmer for 2 minutes. Remove from heat. And let sit.

1/3 cup butter, softened
1 cup packed brown sugar
2 teaspoons vanilla

Cream together.

2 eggs

Add 1 egg at a time, mixing well after each egg.

3 Tablespoons molasses
2 Tablespoons dark corn syrup

Beat well.

1 2/3 cup flour
1 1/2 teaspoon baking powder

Mix together. Add to butter and eggs in 3 equal portions, mixing after each one.

Take the date and water and puree them together in a blender or food processor. Stir in 1 teaspoon baking soda.

Mix into the batter until smooth.

Pour into greased and sugared muffin tin. This will make about 18, depending on the size.

Bake at 350 for 15-20 minutes, or until center is firm.


1 cup whipping cream
1/2 cup butter
1/2 cup packed brown sugar
2 Tablespoons molasses
4 Tablespoons dark corn syrup
4 teaspoons vanilla

Bring to a slow rolling boil over medium heat. Boil for 2 minutes.

Let cool a couple of minutes.

Serve puddings warm with sauce poured over the top.

Store leftovers in fridge and rewarm before serving.

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