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STICKY TOFFEE PUDDING

Sticky Toffee Pudding is one of England's favorite puddings.

It is also extremely popular amongst certain segments of the South African population

It was introduced to South Africa by the 1820 Settlers.

Try this recipe, you'll find out why its such a popular dessert

Pudding Ingredients

For the Pudding

8 oz [225g] stoned dates
2 large eggs
¾ cup water
3 oz [85g] butter
1 tsp vanilla extract
6 oz [175g] self rising flour
1 tsp bicarbonate of soda
5 oz [140g] Demarara sugar
2 tbsp black treacle [ black molasses may be substituted ]

[TIP: Lightly coat the surface of the spoon with cooking oil so that the treacle slips off quite easily]

3½ fluid oz [100ml] milk
You will also need a little extra butter for greasing the pan, and a little flour for dusting

Ingredients for the Toffee Pudding Sauce

2 oz [ 55g ] butter
6 oz [175g] soft brown sugar
1 cup double cream 1 tbsp black treacle [ black molasses may be substituted ]


Making the Sticky Toffee Pudding

To make the cake

Chop the dates finely

Beat the eggs lightly

Boil the water and soften the butter

Place the dates into a large bowl and cover with the boiling water to soften. This should take about 20-25 minutes. The dates will also swell during this time

Then add the vanilla extract

Sieve the flour and bicarb into a large bowl

Cream together the butter and sugar until light and creamy. There will still be large grains of the Demarara sugar but these will melt under the oven temperature.

Add the beaten eggs in small additions, beating well after each addition

Add the black treacle and beat very well

Fold in ¼ of the flour and then stir in ¼ of the milk, you need to do these additions rather carefully

Continue adding ¼ of the flour interspersed with ¼ of the milk until all the flour and milk has been added

Add the chopped dates and any liquid which remains in the bowl

Stir gently

By now the pudding mixture should be a thick batter

Use the extra butter to grease a 8 inch square by 2½ inch deep [ 20cm square by 6½cm deep ] baking dish and dust lightly with the extra flour

Place in an oven preheated to 325oF [160oC]

Bake for 45-50 minutes until the toffee pudding is raised and firm to the touch. If this has not happened, bake for a little longer being careful not to burn the pudding

Once you are satisfied remove the pudding from the oven and leave in the baking dish for 15 minutes before removing from the dish

Making the Pudding Sauce

Cut the butter into pieces

Melt the butter with ½ the cream and the sugar over medium heat in a saucepan

Increase the heat and bring the mixture to the boil, stirring all the time until the sugar has dissolved

Add the treacle to the sugar-cream mixture and let bubble for 3 minutes

Remove the pudding sauce from the heat, allow to cool slightly for 1 minute

Stir in the remaining cream

Voila... Your Sticky Toffee Masterpiece

Place individual servings in pudding/dessert dishes and pour liberal amounts of sauce over each serving.

Sticky Toffee Pudding makes a delicious dessert served with custard or vanilla ice cream.

Placing your mouse cursor on the Left Hand Side fly out menu will give you access to many more recipes for delicious puddings.

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