Sticky Toffee Pudding (Recipe in description) скачать в хорошем качестве

Sticky Toffee Pudding (Recipe in description)

Recipe: Cake: 8 oz pitted medjool dates, finely chopped 1 cup boiling water 1 tsp baking soda 6 Tbsp Kerrygold unsalted butter softened 2 Tbsp unsulphured molasses 1/3 cup brown sugar 2 eggs, room temperature 2 tsps vanilla extract 1 1/4 cups all purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 tsp pumpkin spice -Preheat oven to 350°F. Place dates in a bowl, add baking soda, and pour in boiling water. Stir and let sit for 20 minutes. -Using a stand mixer with the paddle attachment, beat butter, brown sugar, and molasses until creamy. Beat eggs one at a time, scraping the sides if needed. Mix in the vanilla. -In a separate bowl add baking powder, flour, salt, and pumpkin spice seasoning. Add to the mixer and beat until fully combined. -Using an immersion blender, puree the dates and water. Add to the mixer and beat until fully combined. -Grease a 9x7 baking dish with butter. Add the cake batter to the dish and smooth the top. Bake for 25-35 minutes, until a toothpick comes out clean. Toffee sauce: 1 stick (8 Tbsp) Kerrygold unsalted butter 1/4 tsp pumpkin spice 1 cup heavy cream 3/4 cup brown sugar packed 2 tsp unsulphured molasses pinch of sea salt 1/2 tsp vanilla extract -Melt the butter in a sauce pan. Add brown sugar, cream, molasses, salt, and vanilla. -Bring to a low simmer and whisk occasionally for 5-8 minutes. Set aside and cool slightly to let thicken. -Poke holes in the cake and pour the toffee sauce on top, reserving sauce for serving. -Serve with more toffee sauce, vanilla ice cream, and flakey salt and enjoy!