Sticky toffee puddings with pecan toffee sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PUDDING | ||
| 3 | ounces | Butter |
| 5 | ounces | Caster sugar |
| 2 | Eggs | |
| 6 | ounces | Self Rising flour |
| 6 | ounces | Dates |
| 6 | ounces | Boiling water |
| 2 | teaspoons | Coffee essence |
| ½ | teaspoon | Vanilla essence |
| ¾ | teaspoon | Bicarb of soda |
| Sauce | ||
| 6 | ounces | Soft brown sugar |
| 4 | ounces | Butter |
| 6 | tablespoons | Double cream |
| 1 | ounce | Chopped pecan nuts |
Directions
to serve chilled cream
8- 6oz pudding basins oiled placed on swissroll tin gas 4 ,350f, 180c.
chop dates into a bowl pour on the boiling water add vanilla, coffee essence, and bicarb, put to one side. in a large bowl cream butter,sugar, until light and fluffy add the eggs slowly lightly fold in the flour next fold in the date mix including the liquid be warned it will look very sloppy divide the mixture between the pudding basins cook for 25 mins remove from oven leave for 5 mins remove from the tins make the sauce combine all sauce ingredients in a saucepan heat until sugar has dissolved pour sauce over puddings place under grill for about 8 mins tops will be slightly crunchy and the sauce will be hot and bubbling serve the single cream gosh I am now ready to eat them, make a big batch and freeze some of another day
I recommend delia's christmas book I have made some very yummy desserts from her books:} Cheryl English Email>> cheryl@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini