Recipes

Sticky Toffee Pudding (R Bistro)

Courtesy of Indianapolis' finest restaurant R Bistro

This dessert is served only at lunch and is not pudding. It is a rich, delicious moist cake served in a toffee sauce and a dallop of whipped cream.

6-8 portions (Ballymaloe)
Cake
8 oz. chopped dates
10 oz. hot tea
4 oz. unsalted butter
6 oz. granulated sugar
3 eggs
8 oz. self-rising flour
1 teaspoon baking soda
1 teaspoon vanilla essence
1 teaspoon strong coffee

Hot Toffee Sauce
4 oz. butter
6 oz. dark brown sugar
4 oz. granulated sugar
10 oz. golden syrup or honey
8 fluid oz. cream
1/5 teaspoon pure vanilla essence

Method of Preparation
Soak the dates in hot tea for 15 minutes. Brush an 8 inch spring form pan with removal base with oil and place an oiled parchmanet papaer circle on base.

Cream together butter and sugar until fluffy. Beat in eggs, one at a time, and then fold in the sifted flour and baking soada. Add vanilla and coffee to dates and fold this into the mixture. Turn into the lined tin an dbake at 350 degree for 48 minutes or until skewer comes out clean.

Tp make sauce: Place butter, sugar and golden syrup into heavy-bottomed saucepan and melt gently on low heat. Simmer for about 5 minutes. remove from heat and gradually stir in the cream and the vanilla. Put back on the heat and stir for 2 to 3 more minutes until teh sacuce is absolutely smooth. cool. can be stored in fridge for weeks.

To Serve: Reheat portion of cake in microwave, pour reheated sauce over cake. Serve with whipped cream.

posted by Unknown at 4:08 PM