The best dessert of all-sinful and sticky toffee pudding

A lovely dessert…with a warm, sweet richness of dates that for some reason, tastes like caramelized chocolate- ummm … i post this recipe in the hope of being recognized as the one to give you the best (and only the best) recipes. Pardon the pictures…for some reason they never turn out that great for this recipe, I post them nonetheless!

If you do try this recipe after reading it here…then please do have the sweet heart to post a little note, a thank you or a vote…
For 8 servings here’s what you’ll need :A nice set of kitchen scales (a must have for any kitchen).For the pudding 200g mejdool or any other sticky dates (stoned and chopped), 250ml black tea (not too strong), 1/2 teaspoon baking powder, 85 g unsalted softened butter, 175g self raising flour, 1 teaspoon garam masala (yes!), 175g castor sugar, 2 eggs beaten. For the toffee sauce 100g light muscovado sugar, 100g unsalted butter, 142 ml double cream! (It is sinful!)

Get all your ingredients together and here’s what you do – Put the chopped dates in the black tea water in a saucepan and bring to a boil. Cook for 3-4 minutes, use the back of a large spoon to soften and crush the dates, do not blend them, a little lumpy tastes nicer. Stir in the baking powder and turn off the heat

For best results the pudding batter must also be made the same time as the oven is heating up.To make the pudding batter, separately in a bowl, beat the butter with the castor sugar with an electric beater till its pale and creamy

Now beat in the eggs, flour and garam masala.

Beat and then fold in the date and tea mixture.

If you have not yet served the mains, then half an hour before you need to serve heat the oven 160 gas or 180 fan. Pour the batter into a buttered oven proof dish.Once the oven is heated, bake the pudding for 20-25 minutes or till the top is just firm to touch (the inside is still soft).

To make the Toffee Sauce:

Pile up all the ingredients of the sauce in a sauce and simmer till the sugar is dissolved and the sauce has a rich toffee color.

Keep it hot and pour it hot over the hot pudding just before serving.

Cut the pudding into squares scatter, green pistachio shavings and serve with a dollop of cold vanilla ice cream…divine! (Wait a minute, why do i get a feeling you will forget all about who told you all this…once you sink your teeth into this?)

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