sanaa's recipe note book
sanaa's recipe note book

Sticky Toffee Pudding
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Sticky Toffee Pudding - sanaa's recipe
  1. 1 Cup = 200ml
For the cake
  1. Dates – 125 gram (deseeded)
  2. Water – ½ cup
  3. Coffee powder – ½ tsp
  4. All purpose flour – ¾ cup
  5. Baking powder – ½ tsp
  6. Baking soda – ½ tsp
  7. Salt – ¼ tsp
  8. Unsalted butter – 50 gram
  9. Brown sugar – 6 tbsp
  10. Egg – 1 (large)
  11. Vanilla essence – ½ tsp
  12. Walnut – ¼ cup, chopped (optional)
  1. Soak the pitted dates and coffee powder in ½ cup of water. Let it sit for about 20 minutes. Keep it ready.v
  2. Preheat the oven to 180 degree Celsius. Grease an 8 inch cake tin with butter and dust it with flour.
  3. In a bowl combine together all purpose flour, baking powder, baking soda and salt.
  4. In another bowl, blend together butter and brown sugar till creamy. To this add egg and vanilla essence and beat well with a beater. Add the soaked dates with water to the egg mixture and blend well.
  5. Add the flour mixture to this little by little and fold well. Add the chopped walnut to this and fold. Pour this cake batter to the greases cake tin and bake for about 30 – 35 minutes. Check by inserting a tooth pick, if it comes out clean, the cake is done. Remove the cake from the oven and poke it all over with a tooth pick.
  6. Pour ¾ th of the prepared hot toffee sauce all over and let it sit for some time. Serve this warm with a scoop of vanilla ice cream topped with reserved toffee sauce and nuts.
For the toffee sauce
  1. Unsalted butter – 100 gram
  2. Brown sugar – ¾ cup
  3. Fresh cream – ½ cup
  4. Salt – ½ tsp
  5. Vanilla essence – ½ tsp
  1. In a sauce pan, combine together butter, brown sugar and cream together and cook over medium flame stirring continuously.
  2. When it starts to boil, reduce the flame and cook for about 4 – 5 minutes till thick. Add salt and vanilla essence, combine well and remove from flame.

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