Sticky Toffee Pudding (without dates)
Sticky Toffee Pudding (STP) is a rich, dense, gooey dessert originating from the United Kingdom that can now be found across the world. Often found on a pub's menu, or in British or Commonwealth schools meals, this is a classic dessert that became popular in the 1970s. This recipe makes for a great STP, but without the dates! It was published by Tam and Laura under a Creative Commons Attribution-ShareAlike 2.5 License, retrieved 2008-11-29 from http://tamandlaura.blogspot.com/2007/03/how-english-can-you-get.html. Laura has given permission for it to be reprinted here under the wikibooks licens
Source and licence
"Sticky Toffee Pudding (without dates)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sticky_Toffee_Pudding_(without_dates), revision 4587460), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sticky_Toffee_Pudding_(without_dates)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587460
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United Kingdom. Associated with United Kingdom by curated dish list: sticky toffee pudding (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cloves
- ¼ teaspoon freshly ground nutmeg
- 1 cup packed dark brown sugar
- ¼ cup (½ stick) unsalted butter, room temperature
- 2 standard eggs
- 1 cup chopped toasted walnuts
- 1 cup whipping cream
- ⅔ cups white granulated sugar
- ¼ cup (½ stick) unsalted butter
Method
- Preheat oven to 350 °F.
- Sift dry ingredients together.
- Cream butter, sugar, and eggs together.
- Combine wet and dry ingredients, mixing just until blended. Mix in walnuts.
- Pour batter into 8x8 buttered pan and bake until skewer comes out clean, about 25 minutes.
- Meanwhile, make the toffee sauce:
- * Combine half the cream with sugar and butter in heavy large saucepan.
- * Boil over medium-high heat until mixture thickens slightly and is deep golden, stirring constantly, about 10 minutes.
- * Remove from heat; cool 5 minutes.
- * Gradually whisk in remainder of cream (mixture will bubble vigorously). Stir over low heat until mixture is smooth.
- Poke warm cake all over with a chopstick or the handle of a wooden spoon. Pour half of toffee sauce over, making sure it soaks into all parts of the cake. Let sit for at least 30 minutes.
- Serve warm, topped with remaining toffee sauce and creme fraiche or unsweetened whipped cream.