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Old 05-11-2006, 03:08 AM posted to rec.food.recipes
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Default Sticky Toffee Pudding (3) Collection


Sticky Toffee Pudding
Chocolate Sticky Toffee Pudding
Sticky Toffee Pudding


Sticky Toffee Pudding

submitted by sherae

Pudding:
1/2 cup butter
2 cups powdered sugar
2 eggs
3 cups flour
8 oz. dates
1 tsp. baking soda
2 cups boiling water
Sauce:
1 cup butter
2-3/4 cups brown sugar
1 pint whipping cream

Pudding. Cream butter and sugar until white and fluffy. Beat in eggs
gradually. Fold in flour. In a separate bowl pour the boiling water
over the dates and soda. When water is absorbed add other ingredients
and cream mixture. Bake in 9x13" cake pan at 350 for 40 minutes.
Sauce. Mix all ingredients and bring to a boil. Poke holes in top of
cake and pour half of mixture over top, allowing sauce to soak into
cake. Brown under grill before serving. Keep remaining sauce hot and
spoon onto still warm pieces of cake cut into 3" squares. Top with
whipped cream.

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International Recipes OnLine



Chocolate Sticky Toffee Pudding

1/2 cup chopped pitted dates
1 tsp. instant-coffee powder or granules
1/2 tsp. baking soda
1/2 cup flour
1/3 cup unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt
5 Tbsp margarine or butter, softened
1/2 cup sugar
1 egg
1/2 tsp. vanilla extract
1/2 cup brown sugar
2 Tbsp heavy or whipping cream
Whipped cream, optional

Heat oven to 350. Grease 8x8" metal baking pan. In 1-quart
saucepan, heat 3/4 cup water to boiling over high heat. Remove
saucepan from ehat and stir in dates, instant coffee, and baking
soda; let stand 15 minutes. Meanwhile, on waxed paper, mix flour,
cocoa, baking powder, and salt until blended; set aside. In large
bowl, with mixer at medium-high speed, beat 3 Tbsp margarine or
butter with sugar until creamy. Add egg and vanilla, and beat until
blended. With mixer at low speed, alternately add flour mixture and
date mixture, beginning and ending with flour mixture; beat just
until batter is evenly blended, occasionally scraping bowl with
rubber spatula (batter will be thin). Pour batter into pan; spread
evenly. Bake 18-20 minutes, until toothpick inserted in center comes
out clean. Meanwhile, in 1-quart saucepan, combine brown sugar,
cream, and remaining 2 Tbsp margarine or butter; heat to boiling over
medium heat, stirring frequently. Boil 1 minute, stirring. Remove
saucepan from heat and set aside. Remove pudding from oven. Turn
oven control to broil. Pour brown-sugar mixture over hot pudding;
spread evenly. Return pudding to oven; broil at closest position to
heat source 30 seconds or until bubbly. Cool in pan on wire rack 15
minutes. Serve warm, with whipped cream if you like.

-Good Housekeeping



Sticky Toffee Pudding

1 cup toasted walnuts or pecans, chopped
3/4 cup butter
1-1/2 cups brown sugar
4 Tbsp heavy cream
2 Tbsp lemon juice
2 eggs, beaten
1 cup self-rising flour

Grease a 3-3/4 cup ovenproof bowl and add half the nuts. Heat 4 Tbs.
of the butter with 4 Tbsp of the sugar, the cream and 1 Tbsp of the
lemon juice in a small saucepan, stirring until smooth. Pour half
into the bowl, then stir to coat it a little way up the sides. Beat
the remaining butter and sugar until light and fluffy, then gradually
beat in the eggs. Fold in the flour and remaining nuts and lemon
juice and spoon into the bowl. Cover the bowl with baking-parchment
with a pleat folded in the center, then tie securely with string.
Steam the pudding for 1-1/4 hours, or until completely set in the
center. Just before serving, gently warm the remaining sauce.
Unmold the pudding onto a warm plate and pour on the warm sauce.

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