British Sticky Toffee Pudding Recipe

Perfect English Sticky Toffee Pudding Rock Recipes

WebMay 29, 2022 · Puree the date mixture in a food processor or blender before mixing in the baking soda. Add this hot mixture immediately to the batter …

1. Add the dates and water to a small saucepan.
2. Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
3. Cream together the butter brown sugar and vanilla.
4. Add the eggs, one at a time, beating well after each addition.

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Lowerfat sticky toffee pudding recipe delicious.

WebFeb 18, 2016 · Put the 60g butter, 100ml maple syrup, eggs, treacle, flour and bicarbonate of soda in a mixing bowl. Beat with an electric hand …

Rating: 5/5(2)
1. Put the dates in a medium heatproof bowl and pour over the boiling water. Soak for 20 minutes until cool, then mash with the soaking water using a fork. Stir through the vanilla and set aside.
2. While the dates are soaking, heat the oven to 170°C/150°C fan/gas 31⁄2 and lightly grease a 1 litre ovenproof dish. Put the 60g butter, 100ml maple syrup, eggs, treacle, flour and bicarbonate of soda in a mixing bowl. Beat with an electric hand mixer or balloon whisk to form a batter. Stir in the date mixture.
3. Pour the batter into the dish. Bake for 30-35 minutes until the sponge has risen and is firm to the touch.
4. Meanwhile, for the toffee sauce, melt the maple syrup, treacle and butter together with a pinch of salt in a small pan over a low heat. Add the cream and yogurt, then immediately take the pan off the heat and stir until smooth using a balloon whisk. Spread over the hot sponge, then serve straightaway with extra yogurt or frozen vanilla yogurt (see tip).

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Fatfree sticky toffee puddings recipe delicious.

WebApr 26, 2017 · Preheat the oven to 160°C/Gas Mark 3. Place the dates and water in a saucepan and bring to a simmer, then cook for 3–4 minutes …

1. Preheat the oven to 160°C/Gas Mark 3.
2. Place the dates and water in a saucepan and bring to a simmer, then cook for 3–4 minutes until softened. Leave to cool slightly, then transfer to a food processor or blender, add the maple syrup and vanilla extract and blitz until almost smooth. Tip into a bowl and stir in the egg yolks. Sift in the flour, add the salt and bicarbonate of soda and stir well.
3. Whisk the egg whites in a clean bowl until stiff peaks form, then fold into the date mixture, ensuring they are fully incorporated.
4. Put 1 tablespoon of the date syrup into each of 4 pudding moulds or ramekins, then divide the mixture between them. Transfer the moulds to a roasting tin and pour hot water into the tin to reach halfway up the moulds.

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