Saturday, 8 November 2014

STICKY TOFFEE PUDDINGS

75g pitted dried dates
1/4 tsp bicarbonate soda
75g unsalted butter,softened
115g caster sugar
few drops vanilla bean extract
1 large egg
75g self-raising flour,sifted
1tsp instant coffee,dissolved in 1tbsp boiling water
75g dark soft brown sugar
90ml evaporated milk

Preaheat oven to 180c/160c fan/gas 4.Grease the inside  of a 6 hole muffin tin and line the bases with rounds of baking paper to cover.Cut the dates into raisin-sized pieces and put in a pan with 100ml cold water.Heat until boiling.Stir once,then bring to the boil again.Remove from the heat and stir in the bicarbonate of soda (it will foam up).Set aside for 30 mins.Beat 50g butter together with the caster sugar and vanilla until the mixture is light and creamy.Add the egg and 1 heaped tsp flour.Beat again.Add the rest of the four and the coffee and cooled dates.Mix well.Devide the mixture between the muffin holes and level the tops.Bake for 15-20 mins or until the tops spring back when lightly pressed.Put remaining 25g butter in a pan and melt.Add the brown sugar and stir over a low heat for 2 mins.Add the evaporated milk,simmer for 1 min,then pour over the cooked puddings and serve.


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