Sticky Toffee Pudding
Baking and Desserts | British cuisine
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
In the original recipe for sticky toffee pudding, beef kidney fat is used — a nod to Victorian tradition.
Ingredients
- Pitted olives - 5.6 oz
- Demerara Sugar - 11.3 oz
- Butter - 5.6 oz
- Wheat Flour - 5.6 oz
- Chicken Egg - 1 piece
- 10% cream - 5 fl oz
- 20% Sour Cream - to taste
- Olive Oil - 1 tablespoon
- Baking Powder - 0.2 oz
- Activated Baking Soda - 0.2 oz
- Flaky sea salt - a pinch
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Place a skillet over high heat, add the butter, cream, half of the demerara sugar, and a pinch of sea salt.
Step 3
Wait for the sugar to dissolve, reduce the heat, and cook the sauce, stirring, for about five minutes.
Step 4
Finely chopped dates should be sprinkled with baking soda and poured with 80 ml of hot boiled water.
Step 5
Combine the olive oil with the remaining sugar, add the lightly beaten egg, and mix well.
Step 6
In a separate bowl, combine the flour, baking powder, and a pinch of salt, then gently fold this mixture into the egg and sugar mixture.
Step 7
Then fold the dates into the dough.
Step 8
Distribute the prepared dough into the molds.
Step 9
Wrap them in foil and place in an oven preheated to 356°F for twenty-five minutes. To check the pudding's readiness, you can insert a knife or toothpick into it; they should come out clean.
Step 10
Remove the pudding from the molds and drizzle with hot sauce.
Step 11
Serve with a spoonful of very cold sour cream.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.