Needing a very good sticky pudding recipe?!
preferable with raisins etc!.Www@FoodAQ@Com
Answers:
Pecan & maple syrup sticky pudding :
Ingredients:
100g self-raising flour
? tsp ground cinnamon
? tsp ground nutmeg
50g butter
75g dark muscovado sugar
1 tbsp maple syrup
1 medium egg , beaten
3 tbsp semi-skimmed milk
First make the topping!. Put the butter, double cream and maple syrup together in a small pan and stir over a low heat until well mixed!. Bring to the boil, simmer for 1 min, then pour into the base of a buttered 900ml pudding basin!.
Sift the flour into a bowl with the cinnamon and nutmeg!. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy!. Beat in the egg a little at a time!. Fold the dry ingredients into the creamed butter and egg mixture, adding the milk to give a soft dropping consistency!. Stir in nuts and raisins!.
Spoon the mixture into the basin, then cover with greased greaseproof paper and foil, making a pleat in the centre of both!. Tie securely with string!.
Steam the pudding for 1? hrs, checking regularly to make sure that the pan doesn't boil dry!. Turn out and serve with extra warmed maple syrup and a generous helping of double cream!.
The Undy Arms Hotel Sticky Toffee Pudding Ingredients
PUDDING 1 ts Baking soda
1/2 c Butter 2 c Boiling water
2 c Berry sugar SAUCE
2 Eggs 1 c Butter
3 c Flour 2 3/4 c Brown sugar
8 oz Dates 1 pt Whipping cream
Instructions for The Undy Arms Hotel Sticky Toffee Pudding
Pudding!. Cream butter and sugar until white and fluffy!. Beat in eggs gradually!. Fold in flour!. In a separate bowl pour the boiling water over the dates and soda!. When water is absorbed add other ingredients and cream mixture!. Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes!. Sauce!. Mix all ingredients and bring to a boil!. Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake!. Brown under grill before serving!. Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares!. Top with whipped cream!. Recipe collected by Bernie Jurasek from the Undy Arms Hotel in Scotland and shared with Pat Busst circa 1986
40g pecans nuts, chopped
50g raisins
FOR THE TOPPING25g butter
3 tbsp double cream
2 tbsp maple syrup Www@FoodAQ@Com
Ingredients:
100g self-raising flour
? tsp ground cinnamon
? tsp ground nutmeg
50g butter
75g dark muscovado sugar
1 tbsp maple syrup
1 medium egg , beaten
3 tbsp semi-skimmed milk
First make the topping!. Put the butter, double cream and maple syrup together in a small pan and stir over a low heat until well mixed!. Bring to the boil, simmer for 1 min, then pour into the base of a buttered 900ml pudding basin!.
Sift the flour into a bowl with the cinnamon and nutmeg!. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy!. Beat in the egg a little at a time!. Fold the dry ingredients into the creamed butter and egg mixture, adding the milk to give a soft dropping consistency!. Stir in nuts and raisins!.
Spoon the mixture into the basin, then cover with greased greaseproof paper and foil, making a pleat in the centre of both!. Tie securely with string!.
Steam the pudding for 1? hrs, checking regularly to make sure that the pan doesn't boil dry!. Turn out and serve with extra warmed maple syrup and a generous helping of double cream!.
The Undy Arms Hotel Sticky Toffee Pudding Ingredients
PUDDING 1 ts Baking soda
1/2 c Butter 2 c Boiling water
2 c Berry sugar SAUCE
2 Eggs 1 c Butter
3 c Flour 2 3/4 c Brown sugar
8 oz Dates 1 pt Whipping cream
Instructions for The Undy Arms Hotel Sticky Toffee Pudding
Pudding!. Cream butter and sugar until white and fluffy!. Beat in eggs gradually!. Fold in flour!. In a separate bowl pour the boiling water over the dates and soda!. When water is absorbed add other ingredients and cream mixture!. Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes!. Sauce!. Mix all ingredients and bring to a boil!. Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake!. Brown under grill before serving!. Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares!. Top with whipped cream!. Recipe collected by Bernie Jurasek from the Undy Arms Hotel in Scotland and shared with Pat Busst circa 1986
40g pecans nuts, chopped
50g raisins
FOR THE TOPPING25g butter
3 tbsp double cream
2 tbsp maple syrup Www@FoodAQ@Com
sticky toffee pudding
Takes 25 minutes to make and 15-18 minutes to bake, plus cooling
85g softened unsalted butter, plus extra for greasing
225g soft medjool dates, pitted and coarsely chopped
100ml dark rum
175g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
150g dark muscovado sugar
2 large eggs
For the sauce
300ml double cream
200g dark muscovado sugar
60g unsalted butter
50ml dark rum
1!. Preheat the oven to 180°C/fan160°C/gas 4!. Butter 6 x 200ml individual pudding moulds!.
2!. Put the dates, rum and 100ml boiling water into a small pan and bring to the boil over a medium heat, then simmer for about 5 minutes, stirring occasionally, until the dates are very soft!. Set aside to cool!.
3!. Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a bowl and mix together well!. In another bowl, beat the softened butter and the sugar together with an electric hand whisk for about 2 minutes, until creamy!. Add the eggs, 1 at a time, mixing well after each addition!.
4!. Alternate adding in the flour mixture and dates, a little at a time, mixing in each addition well before adding the next!. Spoon evenly between the moulds, smoothing the tops!. Bake for 15-18 minutes or until a skewer inserted into the centre of each pudding comes out clean!. Cool for 5 minutes before turning out onto a wire rack!.
5!. Meanwhile, make the toffee sauce!. Put the cream, sugar and butter into a pan and bring to the boil!. Cook for 3 minutes, then stir in the rum and cook for a further minute, until the sauce is smooth and thickened!. Pour the sauce over the warm puddings and serve immediately!.
Www@FoodAQ@Com
Takes 25 minutes to make and 15-18 minutes to bake, plus cooling
85g softened unsalted butter, plus extra for greasing
225g soft medjool dates, pitted and coarsely chopped
100ml dark rum
175g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
150g dark muscovado sugar
2 large eggs
For the sauce
300ml double cream
200g dark muscovado sugar
60g unsalted butter
50ml dark rum
1!. Preheat the oven to 180°C/fan160°C/gas 4!. Butter 6 x 200ml individual pudding moulds!.
2!. Put the dates, rum and 100ml boiling water into a small pan and bring to the boil over a medium heat, then simmer for about 5 minutes, stirring occasionally, until the dates are very soft!. Set aside to cool!.
3!. Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a bowl and mix together well!. In another bowl, beat the softened butter and the sugar together with an electric hand whisk for about 2 minutes, until creamy!. Add the eggs, 1 at a time, mixing well after each addition!.
4!. Alternate adding in the flour mixture and dates, a little at a time, mixing in each addition well before adding the next!. Spoon evenly between the moulds, smoothing the tops!. Bake for 15-18 minutes or until a skewer inserted into the centre of each pudding comes out clean!. Cool for 5 minutes before turning out onto a wire rack!.
5!. Meanwhile, make the toffee sauce!. Put the cream, sugar and butter into a pan and bring to the boil!. Cook for 3 minutes, then stir in the rum and cook for a further minute, until the sauce is smooth and thickened!. Pour the sauce over the warm puddings and serve immediately!.
Www@FoodAQ@Com
Ingredients:
4 1/2 cups milk
3/4 c sugar
2 oz rice flour
6 drops Rose Water
1 oz Almonds
1/2 oz pistachio nuts
Preparation Time: 1 hour
Method:
1-Blanch (opt) and shred nuts!.
2-Mix rice flour into the milk and mix till smooth!.
3-Cook over medium heat till of creamy consistency (20-30 minute!.!?!?)
4-Simmer and add sugar and stir for 2-3 minutes more!.
5-Cool (in refrigerator 30 minute) add the rose water, almonds n pistachios (maybe before it cools)!.
6-Pour into individual dishes and serve!.
Www@FoodAQ@Com
4 1/2 cups milk
3/4 c sugar
2 oz rice flour
6 drops Rose Water
1 oz Almonds
1/2 oz pistachio nuts
Preparation Time: 1 hour
Method:
1-Blanch (opt) and shred nuts!.
2-Mix rice flour into the milk and mix till smooth!.
3-Cook over medium heat till of creamy consistency (20-30 minute!.!?!?)
4-Simmer and add sugar and stir for 2-3 minutes more!.
5-Cool (in refrigerator 30 minute) add the rose water, almonds n pistachios (maybe before it cools)!.
6-Pour into individual dishes and serve!.
Www@FoodAQ@Com