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Nov 7, 2004 06:54 PM

sticky pudding recipes

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I am looking for a traditional sticky pudding recipe.


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  1. Sticky Toffee Pudding

    This is a Traditional British pudding, usually made with Tate and Lyles Golden Syrup but that may be substituted with honey. Supermarkets and Warehouse stores are beginning to carry Golden Syrup on their shelves, so you may be able to find it in the States.. English recipe...American measurements

    You will need;
    6 Tablespoons of unsalted butter, plus extra for greasing
    6 ounces of dates, stoned and chopped (Large ones if possible)
    1 teaspoon bi-carbonate of soda
    6 ounces of fine white sugar
    11/4 teaspoon vanilla essence...extract
    2 eggs, beaten
    11/2 cups self raising flour
    4 ounces dark coarse brown sugar
    4 1/4 Tablespoons golden syrup or runny honey
    4 Tablespoons double cream
    Vanilla ice cream to serve on the side.

    Preheat the oven to 350 degrees;
    Greased loose-bottomed 7 inch round cake tin that is 3 inches deep. If you do not have one deep enough, line the inside with parchment paper to the required depth.
    Place the dates in a saucepan with 11/2 cups water, bring to a boil and then simmer for 5 minutes until softened..Remove from the heat and stir in the bi-carb of soda until the mixture stops foaming.
    Place 2 tablespoons butter and the granulated sugar in the large bowl of a food processor or mixer and cream together until well combined, then beat in vanilla
    essence. Gradually add the eggs, beating well after each addition. Fold in the flour with a metal spoon and finally fold in the date mixture.
    Pour into the well greased cake tin and place it in a roasting tin half-filled with boiling water. Bake for 25 to 30 minutes until well risen and firm to the touch.

    To make theToffee Sauce;
    Simply place the remaining ingredients, 4 tablespoons butter, dark brown sugar and honey or golden syrup in a saucepan and heat over very low heat, stirring until the sugar has dissolved. bring to a simmer and cook for 2 to 3 minutes until thickened. Stir in the cream and allow to bubble down, then remove from the heat. When the pudding is cooked, remove from the oven and after 5 minutes turn out on to a wire rack to cool completely.
    to serve;
    Place the pudding on a serving platter, pour over some of the toffee sauce, then flash under the grill (broiler) until bubbling if liked.
    Serve with a scoop of ice cream and serve the rest of the remaining toffee sauce from a cream jug separately hot or cold.

    Sadie the Brit