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Sticky Toffee Pudding with Caramel Sauce
By Boomers & Beyond Magazine Ingredients: Puddings 1 cup Pitted dates, chopped 1/2 tsp. Baking soda 5 tbsp. Unsalted butter, softened 1/4 cup Sugar 1/4 cup Packed light brown sugar 1 Large egg 1 1/2 cups All-purpose flour Caramel Sauce 1 cup Packed light brown sugar 3/4 cup Heavy cream 3 tbsp. Unsalted butter Directions: Preheat your oven to 350°F.
Divide the batter among the muffin cups. Bake for 20 to 24 minutes if using jumbo cups, 15 to 19 minutes if using standard- sized cups, a toothpick inserted comes out clean when ready. While the pudding is baking, prepare the caramel sauce: Combine all the ingredients in a saucepan and bring to a boil, stirring a few times. Pour about a third of the hot caramel over the puddings while still in the tins. When it’s time to serve the puddings, preferably while they’re still warm, plate them and pour the remaining caramel sauce over them. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Lightly grease 6 jumbo muffin cups or 9 standard muffin cups. Bring to a boil 1 cup of water and the chopped dates in a saucepan. Remove from the heat and stir in the baking soda; warning, the mixture will foam. Set aside. With an electric mixer, cream the butter with both sugars in a medium bowl until the mixture is light and creamy. Beat in the egg. Stir in one- third of the date mixture (liquid included). Fold in half of the flour. Stir in another one-third of the date mixture, fold in the rest of the flour, and stir in the rest of the date mixture.
Note: To prepare these cakes ahead of time, bake them as directed, then let them cool to room temperature, where they can remain for several hours, covered. Just before serving, plate the cakes and reheat them briefly in the microwave -just so they’re warm. Then prepare the caramel sauce and pour it over the cakes. Christmas and Palmer’s Maple Syrup Just Go Together Perfect for
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From our home to yours, we wish everyone a Merry Christmas and a Blessed, Happy and Healthy 2024! Brian, Laura, Cole and Christopher Palmer 34308 Lake Line, Port Stanley
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