Gary Rhodes Sticky Toffee Pudding Recipes

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GARY RHODES - STICKY TOFFEE PUDDING



Gary Rhodes - Sticky Toffee Pudding image

Gary Rhodes Recipe: "This is a good old English pudding which is made all over the country. I think this recipe originated with Francis Coulson of Sharrow Bay in Ullswater, and it works better than any of the other recipes I have tried. The best dates to use are Medjool, which come from India. They are plump and meaty with almost a molasses taste".

Provided by - Carla -

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup dates, stoned and chopped
1 1/4 cups water
1 teaspoon baking soda
4 tablespoons unsalted butter
3/4 cup sugar
2 eggs, beaten
1 1/3 cups self-raising flour
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream
1/3 cup brown sugar
2 teaspoons molasses or 2 teaspoons dark corn syrup

Steps:

  • Preheat the oven to 350°F and grease an 11x7 inch baking dish.
  • Boil the dates in the water for about 5 minutes until soft, then add the baking soda.
  • Cream the butter and sugar together until light and fluffy, then add the eggs and beat well.
  • Mix in the dates, flour and vanilla, then pour into the greased baking pan and cook in the preheated oven for about 30-40 minutes, or until just firm to the touch.
  • To make the sauce, simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil.
  • Some of this can be poured over the pudding and finished under the broiler, or it can be kept totally separate and ladled over the pudding when served.

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