Toffee pudding is a classic of English cooking. Both ordinary Britons and representatives of the royal family are not indifferent to him (it is reliably known that Duchess Keith calls him her favorite dessert). Traditionally considered the perfect dessert for winter, the classic pudding is served hot. However, our recipe will come in handy at any time of the year, and especially on a cloudy autumn evening.
To make the pudding dough, you will need:
- Butter - 165 gr
- Sugar - 440 gr
- Salt - 5 g
- Vanilla extract - 15 g
- Egg - 3 pieces
- Flour - 500 gr
- Baking powder - 14 gr
- Dates - 325 gr
- Water - 700 ml
- Soda - 14 gr
For Toffee sauce you will need:
- Brown sugar - 750 gr
- Cream 38% - 450 ml
- Salt - 6 g
- Vanilla extract - 25 gr
- Butter - 420 gr
Preparation:
1. Boil sugar and cream for 5 minutes. Add salt and vanilla extract and bring to a boil. Remove from stove. When the mass has cooled slightly, add soft butter. Refrigerate the resulting toffee sauce (you can freeze it).
2. Grind the dates in a blender with the addition of water. Bring the resulting mass to a boil, stirring constantly with a whisk. When the mass is close to boiling, add baking soda, stir for 1-2 minutes, then remove and cool.
3. For the dough, stir in a mixer with a spatula butter, vanilla extract, sugar, salt. Introduce a little egg. Then add flour and baking powder. Gradually add the chilled date mass and mix well. The resulting mixture should resemble a liquid pistachio biscuit.
4. Pour the pudding dough into 90 g foil molds. Bake at 180 degrees for about 15 minutes.
5. Pour toffee sauce over the hot pudding in 2-3 doses and leave to cool overnight. Can be frozen.
Enjoy your meal!
Photo: Getty Images
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