"Sticky Toffee Pudding" recipe from Epcot/England?
The "Rose & Crown" in England resturant has a Sticky Toffee Pudding that is "to die for." I'm trying to find a recipe. Help!
- scrappykinsLv 71 decade agoFavorite Answer
Sticky Toffee 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
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.
- jennifer7228Lv 41 decade ago
Sticky Toffee Pudding
1/4 C. unsalted butter
2/3 C. granulated sugar
1 C. flour
1 t. baking powder
1 egg, lightly beaten
6 ounce (2/3 C.) pitted dates
1 C. boiling water
1 t. baking soda
1 t. vanilla extract
1/4 C. butter
1/3 C. brown sugar
2 T. double (heavy) cream
Lightly grease an 11x7 inch cake tin. Preheat the oven to 350 degrees and soften the butter in a large mixing bowl. Add the sugar and cream until smooth, pale and light. Sift the flour and the baking powder onto the plate. Beat the egg with a little flour and then add to the creamed mixture. Continue beating for a few minutes. Then mix in the rest of the flour Flour the dates lightly and chop finely. Put into a bowl and pour the boiling water over them. Mix in the soda and vanilla. Gradually blend this mixture into the batter. Mix well. Transfer to the prepared tin and spread out evenly. bake in preheated oven for 40 minutes. To make the toffee sauce, melt the butter in a small saucepan and add the sugar and then the cream. Simmer gently for three minutes. Cut the hot pudding into squares and cover with the sauce. Place under a hot grill until it bubbles, taking care as this burns easily.
Serve at once.
- pomeranzLv 43 years ago
Tom's Toffee aspects a million/2 lb unsalted butter a million cup granulated sugar a million/2 cup nuts, finely chopped a million/3 cup chocolate chips, bittersweet, darkish, or semi-candy technique combine first 3 aspects and boil, stirring consistently until it thickens and feels like a brown paper bag. Pour on greased cookie sheet. Sprinkle the chocolate chips on suitable. enable soften and unfold comfortable over the aggregate. enable cool and harden. smash into products.