Dear flist...
I forget which of you posted the sticky toffee pudding recipe a while ago. AHA. It was innocentsmith. I love you. I totally ganked it, and tried it for the first time yesterday.
I thank you. From the bottom of my stomach.
OM NOM NOM
Love, Meres
ETA:
ETA2: I posted the recipe in comments, but it wasn't quite correct. IDEK.
Sticky Toffee Pudding
Pudding:
1 cup dates, pitted and chopped medium-fine
1 1/4 cup water
1 tsp baking soda
1/4 cup butter, softened
3/4 cup granulated sugar
1 lightly beaten egg
1 teaspoon vanilla
1 cup + 1 tablespoon all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup or so chopped walnuts (optional)
Chop dates with food processor or big knife. Put in medium bowl with boiling water; stir in baking soda. Set aside and let cool for about 20 minutes.
Set oven to 350F. Butter a 8 to 10 inch round or square baking dish.
In a large bowl, cream together softened butter and sugar. Beat until light and fluffy.
Add the beaten egg and the vanilla and mix until blended. In another bowl, combine flour, salt, and baking powder and then add by parts to the wet mixture until dough is moistened throughout.
Add a handful of chopped walnuts to the date mixture (which should be warm, somewhat watery). Fold dates and liquid into the dough until blended into a batter. Pour into baking dish; bake until pudding is set and no longer jiggly on top, about 35 minutes.
Toffee Sauce:
1/2 cup butter
1/2 cup heavy cream
1 cup lightly packed brown sugar
Combine butter, cream, and sugar in small, heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 10 minutes.
Spoon 1/3 of the sauce over the top of the pudding, sprinkle with walnuts and put it under the broiler for 30 seconds till it's bubbly (watch carefully -- it's easy to overdo it!). Serve with drizzled with remaining sauce and vanilla ice cream.
I thank you. From the bottom of my stomach.
OM NOM NOM
Love, Meres
ETA:
ETA2: I posted the recipe in comments, but it wasn't quite correct. IDEK.
Sticky Toffee Pudding
Pudding:
1 cup dates, pitted and chopped medium-fine
1 1/4 cup water
1 tsp baking soda
1/4 cup butter, softened
3/4 cup granulated sugar
1 lightly beaten egg
1 teaspoon vanilla
1 cup + 1 tablespoon all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup or so chopped walnuts (optional)
Chop dates with food processor or big knife. Put in medium bowl with boiling water; stir in baking soda. Set aside and let cool for about 20 minutes.
Set oven to 350F. Butter a 8 to 10 inch round or square baking dish.
In a large bowl, cream together softened butter and sugar. Beat until light and fluffy.
Add the beaten egg and the vanilla and mix until blended. In another bowl, combine flour, salt, and baking powder and then add by parts to the wet mixture until dough is moistened throughout.
Add a handful of chopped walnuts to the date mixture (which should be warm, somewhat watery). Fold dates and liquid into the dough until blended into a batter. Pour into baking dish; bake until pudding is set and no longer jiggly on top, about 35 minutes.
Toffee Sauce:
1/2 cup butter
1/2 cup heavy cream
1 cup lightly packed brown sugar
Combine butter, cream, and sugar in small, heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 10 minutes.
Spoon 1/3 of the sauce over the top of the pudding, sprinkle with walnuts and put it under the broiler for 30 seconds till it's bubbly (watch carefully -- it's easy to overdo it!). Serve with drizzled with remaining sauce and vanilla ice cream.