Post by kickingfrog on Jan 27, 2011 10:51:34 GMT
Sticky Toffee Pudding
Posted by LauraG
on 18/2/2010,
GF board
Followed Nigella's recipe for sticky toffee pudding tonight! Used Juvela mix instead of flour and added a teaspoon of GF baking powder. Was very tasty!!
www.nigella.com/recipe/recipe_detail.aspx?rid=263
INGREDIENTS
FOR THE CAKE:
100g dark muscovado sugar
175g self-raising flour
125ml full-fat milk
1 egg
1 teaspoon vanilla extract
50g unsalted butter, melted
200g chopped, rolled dates
FOR THE SAUCE:
200g dark muscovado sugar
approx. 25g unsalted butter in little blobs
500ml boiling water
Serving Size : Serves 6–8.
INTRODUCTION
This is just what you want for a Sunday lunch, cosy and comforting and indulgent. You might need a brisk walk afterwards!
METHOD
1. Preheat the oven to 190°C/gas mark 5 and butter a 11/2-litre capacity pudding dish.
2. Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine. Fold in the dates then srubbishe into the prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.
3. Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, crème fraîche, double or single cream as you wish.
****************************
Posted by LauraG
on 18/2/2010,
GF board
Followed Nigella's recipe for sticky toffee pudding tonight! Used Juvela mix instead of flour and added a teaspoon of GF baking powder. Was very tasty!!
www.nigella.com/recipe/recipe_detail.aspx?rid=263
INGREDIENTS
FOR THE CAKE:
100g dark muscovado sugar
175g self-raising flour
125ml full-fat milk
1 egg
1 teaspoon vanilla extract
50g unsalted butter, melted
200g chopped, rolled dates
FOR THE SAUCE:
200g dark muscovado sugar
approx. 25g unsalted butter in little blobs
500ml boiling water
Serving Size : Serves 6–8.
INTRODUCTION
This is just what you want for a Sunday lunch, cosy and comforting and indulgent. You might need a brisk walk afterwards!
METHOD
1. Preheat the oven to 190°C/gas mark 5 and butter a 11/2-litre capacity pudding dish.
2. Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine. Fold in the dates then srubbishe into the prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.
3. Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, crème fraîche, double or single cream as you wish.
****************************