Sticky Toffee Pudding Recipe – Try this very easy, classic dessert today! скачать в хорошем качестве

Sticky Toffee Pudding Recipe – Try this very easy, classic dessert today!

This sticky toffee pudding is a timeless dessert and is probably the best pudding ever! This homemade sticky toffee pudding recipe is rich, delicious and very easy to make and is hands down so much better than store-bought versions. It combines the sweetness of dates, muscovado sugar and black treacle for a very rich, moist toffee sponge with a sticky toffee sauce. This is a classic sticky toffee pudding recipe and features on many pub and restaurant menus, served all year round – it is an indulgent sweet treat and can be served with custard in winter or cream/ice-cream in the summer. The bonus here is you can also add as much or as little of the sticky toffee sauce as you want! Dates are used in this sticky toffee pudding and whilst not everyone is a fan, they do add to the rich, sweet taste – if you leave them to soften for 15-20 minutes, they can be easily mashed for texture or for a smoother sponge, blitz them in a blender and you really can’t tell they have been added to the sponge. This sticky toffee pudding will be a family favourite for years to come and you will be asked to make it again and again – trust me. #stickytoffeepudding #homemadepudding #howtocook Recipe is for a 1.5-1.7 litre baking dish (30 x 20 cm), 8-10 servings: For the sticky toffee pudding sponge: 175g dates - pitted (stones removed) and chopped 175ml boiling water 1 Tsp (5g) bicarbonate of soda 100g butter - unsalted 175g light brown muscovado sugar (or light brown sugar but muscovado sugar will have a greater depth of flavour) 3 Tbsp (45ml) black treacle 3 large eggs 200g self-raising flour 1 Tsp (5g) baking powder For the sticky toffee sauce: 100g butter - unsalted 100g light brown muscovado sugar (or light brown sugar but muscovado sugar will have a greater depth of flavour) 3 Tbsp (45ml) black treacle 2 Tsp (10ml) vanilla extract 200ml double cream (heavy cream in US) Serve with warm custard, cream or vanilla ice-cream. Please like and subscribe for new videos and support this channel. From my Little Grey Kitchen to yours 🩶