Culinary Caravan's December Recipe of the Month
Sticky Toffee Pudding
| 1 pound | pitted dates (ensure all dates are pitted) |
| 1 tsp | baking soda |
| 600 ml | hot water |
| 6 tbsp | butter |
| 1 cup | white sugar |
| 1 | large egg |
| 1 tsp | vanilla extract |
| 2 cups | all-purpose flour |
| 1 tsp | baking powder |
Glaze | |
| 250 ml | heavy 35% cream |
| 1/4 pound | EACH butter and brown sugar |
| In a sauce pan heat butter, sugar and cream to boiling over medium heat. Boil for 1 minute and set aside. | |
Preheat oven to 350F degrees.
Grease 9x13 baking dish or 12 individual ramekins.
Place dates, baking soda, and hot water into mixing bowl and let stand for 20 minutes.
Blend date mixture with hand emersion blender or food processor until smooth.
In separate bowl, with mixer at medium speed, cream butter and sugar until light and fluffy. Add egg and vanilla, beating until blended.
Sift flour and baking powder into butter/sugar mixture and mix at high speed until dry ingredients are incorporated. Add date mixture. Blend to combine.
Pour batter into baking dishes and bake for 20-30 minutes.
Glaze the puddings once they come out of the oven.
Grease 9x13 baking dish or 12 individual ramekins.
Place dates, baking soda, and hot water into mixing bowl and let stand for 20 minutes.
Blend date mixture with hand emersion blender or food processor until smooth.
In separate bowl, with mixer at medium speed, cream butter and sugar until light and fluffy. Add egg and vanilla, beating until blended.
Sift flour and baking powder into butter/sugar mixture and mix at high speed until dry ingredients are incorporated. Add date mixture. Blend to combine.
Pour batter into baking dishes and bake for 20-30 minutes.
Glaze the puddings once they come out of the oven.
Missed a recipe? Contact Chef Deb for the recipe of the month you missed.
