Wednesday, January 13, 2016
Sticky Toffee Pudding
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
Add 1 egg at a time, mixing well after each egg.
3 Tablespoons molasses
2 Tablespoons dark corn syrup
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.