What is a good recipe for sticky toffee pudding without dates?
I am looking for a recipe that a local restaurant makes. It's a really dark sticky toffee pudding but without dates in it. i was wondering if anyone had one like would like to share as there are absolutely none online. Thanks
- ?Lv 79 years agoBest Answer
225 g pitted prunes, roughly chopped
175 g (180 ml) boiling water
1 tsp vanilla extract
85 g butter, softened, plus extra for greasing
60 g dark muscovado sugar (or soft dark brown sugar)
60 g demerara sugar
100 ml milk
175 g self-raising flour, plus extra for dusting
1 tsp baking soda
100 g dark muscovado sugar
300 g thick cream
Pour boiling water over prunes and soak for 30 minutes till soft. Add vanilla extract and mash with a fork.
Position oven rack in the middle and preheat oven to 180°C (360°F). Butter and flour the sides of 6 small pudding tins, each about 200 ml (7 fl oz). Alternatively, use small ramekins or ceramic rice bowls. Trim 6 pieces of parchment paper and place one at the bottom of each pudding container. Place pudding containers on a baking sheet or pan. Puddings can also be steamed. If steaming, bring a wok or big pot of water to a boil.
Beat butter with demerara sugar and dark muscovado sugar till smooth. Add eggs, then milk and prune mixture in stages and beat well in between each addition.
Sieve flour and baking powder over mixture and fold in evenly.
Divide pudding mixture amongst containers and bake, or steam on medium heat. Check after 20 minutes for metal containers, or after 25 minutes for ceramic containers. Puddings are done when an inserted skewer (or chopstick) comes out clean.
Unmould by running a small knife between the pudding and container and turn it upside down on a serving plate.
To make the sauce, put dark muscovado sugar and cream in a pot and bring to a boil. Simmer on low heat till thick. If you want a richer sauce, add a knob of butter to the sauce.
Drizzle sauce over puddings and serve immediately.
Alternatively, wait a day or two for a more sticky pudding. Unmould puddings, then pour half of the sauce into the containers and swirl it round the bottom and sides. Put puddings back in, and top with the remaining sauce. Swirl containers around and let the sauce trickle down the sides. Leave puddings in the fridge, covered, for a day or two. When ready to eat, zap 'em in the microwave. Or bring puddings back to room temperature, then reheat by steaming or in a preheated oven at 180°C (360°F) for 15 minutes or so till heated through.
- ElaineLv 69 years ago
I hate dates with a passion but found that if you follow a sticky-toffee pudding recipe but spend a bit of time chopping the dates really finely into almost a paste you don't know they're there.
I guess that you could just do a sponge pudding mix and use muscovado sugar instead of caster to give it a bit of darkness and flavour.