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Answers: sticky toffee pudding

Ingredients
55g/2oz butter
170g/6oz demerara sugar
2 tbsp black treacle
1 tbsp golden syrup
2 eggs
200g/7oz self-raising flour
200g/7oz pitted dates
290ml/10fl oz boiling water
1 tbsp bicarbonate of soda
? tsp vanilla extract
For the sauce:
110ml/4fl oz double cream
55g/2oz butter, diced
55g/2oz dark muscovado sugar
2 tbsp black treacle
1 tbsp golden syrup
For the moulds:
30g/1oz soft butter
30g/1oz flour

Method
1. Butter the moulds and dust with flour and preheat oven 200C/400F/Gas 6.
2. Using a food processor cream the butter and sugar together.
Slowly add the golden syrup, treacle and eggs. Continue mixing until the mixture looks smooth, then turn down to a slow speed and add the flour. Mix until everything is well combined.
3. Add the boiling water to the dates and tip into a blender. Secure the lid firmly and blend to a purée.
4. Add the bicarbonate of soda and vanilla.
5. Pour this into the batter while it is still hot and stir well.
6. Pour into the moulds and bake for 20-25 minutes until the tops are just firm to the touch.
7. Make the sauce: simply place all the ingredients in a pan, bring to the boil, stirring a few times and then remove from the heat. Put to one side until ready to use.
8. Remove the puddings from the moulds and place on plate. Coat with the warmed sauce and serve with good vanilla ice cream.

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For recipe log on to www.kraftfoods.com

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Sticky Toffee Pudding
Adapted from Five Points restaurant in New York City
From the March, 2005 issue of O, The Oprah Magazine
Makes 8 servings

INGREDIENTS
Pudding:
1 cup boiling water
1 container (10 ounces) pitted dates
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 stick (8 Tablespoons) butter, room temperature
5 Tablespoons sugar
2 large eggs
1 teaspoon vanilla extract

Toffee sauce:
1/2 pint heavy cream
1 cup light brown sugar
1/2 stick (4 Tablespoons) butter
Whipped cream for topping (optional)

To make pudding: Preheat oven to 350°. Butter a high-sided 9-inch round baking pan; line bottom with waxed paper. In a medium bowl, pour water over dates; stir in baking soda, and let stand until dates soften, about 5 minutes. In another medium bowl, combine flour, baking powder, and salt; set aside.

In the bowl of an electric mixer, cream butter and sugar together until fluffy. Beat in eggs, one at a time, until almost smooth. With mixer on low, beat in flour mixture until just combined; add date mixture and vanilla until blended.

Transfer batter to prepared pan. Bake until top feels firm, 30 to 33 minutes.

Meanwhile, to make toffee sauce: In a medium saucepan, bring heavy cream and light brown sugar to a boil, stirring occasionally. Add butter, and boil 3 minutes.

Remove pudding from oven; let stand 5 minutes. Place waxed paper over top of pudding, and unmold by inverting pudding onto a plate; invert again onto a serving plate, top side up. Using a fork, poke holes in surface of pudding so toffee sauce will seep in evenly. Spoon 6 Tablespoons sauce, one at a time, over top. Serve remaining sauce alongside warm pudding, with a bowl of whipped cream, if desired.

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here it is..

STICKY-TOFFEE PUDDING

Servings
Serves 12

Ingredients
Pudding:
1 cup dates
1 teaspoon vanilla extract
1 teaspoon baking soda
5 tablespoons softened butter, plus additional for molds
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 egg, beaten

Toffee Sauce:
7 tablespoons unsalted butter
3/4 cup cream
1and 1/3 cups dark-brown sugar
2 tablespoons Myers’s rum, or to taste

Cooking Instructions
Bring a large pot of water to a boil. Add the dates, and boil for 5 minutes. Strain, and place the dates in a bowl of cold water. Working in the water, remove the skins and pits from the dates. Place the dates in a medium saucepan with 1 cup water, vanilla extract, and baking soda. Bring to a boil and allow to simmer for 2 minutes (watch carefully, as it will foam). Set aside to cool.

Preheat the oven to 350 degrees. Butter an 8-by-12-inch baking dish or 12 6-ounce ramekins very well. Combine the flour, baking powder, salt, and sugar in a bowl. Cream the butter briefly in a mixing bowl. Add the date mixture, dry ingredients, and egg, and stir gently to combine. (Do not overmix.) Spoon the mixture into the molds or baking dish until they are a bit less than half full. Set on a cookie sheet, and bake for 25 to 30 minutes.

Toffee Sauce:
While the pudding bakes, combine the butter, cream, and brown sugar with 3 tablespoons water in a saucepan and bring to a boil. Reduce the heat and simmer for a few minutes, add rum, and set aside, keeping the sauce warm.

Remove the pudding from the oven when a skewer inserted in the center comes out clean. If using a large baking dish, cut the pudding into 12 squares. Pour the sauce over the pudding, allowing it to seep down around the sides and cover the top. (Use a fork to pull the pudding away from the pan, to get the sauce down the sides.) Bake for 2 to 3 more minutes. Remove and cool to room temperature. Serve with vanilla ice cream, if desired.

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From the British Food Trust:
http://www.greatbritishkitchen.co.uk/rec...

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