Sticky toffee pudding is the final word consolation dessert and my model with dates and pecans is additional scrumptious. Drenched in a luscious toffee sauce, everybody will love this traditional pudding.
I’ve tailored my fashionable recipe for sticky toffee pudding with figs and walnuts to make this model. I soaked the dates in espresso which provides a beautiful depth of flavour and a contact of bitterness to offset the sweetness.
Kerrygold is an distinctive butter created from three elements and is the proud sponsor of this publish. The cows that produce the milk to make the butter graze on lush inexperienced pastures in Eire and this transfers into the product. It’s so creamy and scrumptious. Butter is such an necessary element of the toffee sauce which for me could be the final word stand-alone toffee sauce with vanilla ice cream.
This sticky toffee pudding with dates with the ultimate for a scrumptious autumn feast menu I created with Kerrygold. The starter was my finest roast candy potato and butternut soup with tacky croutons. The primary course was a pan-seared, butter-basted ribeye steak with cafe de Paris butter (so good). This was served with roast smashed potatoes with crispy sage and brown butter, now my favorite roast potato dish ever.
The way to make sticky toffee pudding with dates
- Preheat the oven to 180C / 350F and grease a 23cm x 15cm or 20cm x 20cm ceramic dish or one other oven-proof dish with Kerrygold butter.
- Make a double espresso and add that to a jug. Add boiling water to make 200ml in complete liquid. Alternatively, make 200ml of sizzling espresso (not too robust).
- Put the chopped dates in a bowl and pour over the new espresso add 1/2 tsp bicarb and put aside to rehydrate for about 10 minutes, stirring it.
- Utilizing an electrical mixer, beat the butter and sugar till gentle and fluffy.
- Add the vanilla extract and every egg separately, guaranteeing you combine properly earlier than the subsequent addition. The combination ought to be pale and fluffy.
- Add the flour and provides it a quick combine, then add the pecans, and dates together with all of the espresso liquid it was soaking in. Combine till this till properly mixed by hand.
- Tip the batter into the buttered dish and bake for 30 – 35 minutes till the pudding is springy to the contact or when a knife is inserted into the center it comes out clear. If essential, cowl the pudding with a bit of foil from about 20 minutes into the baking time to forestall over-browning.
- Whereas the pudding is baking, make the sauce. Add all of the elements to a small pot and produce to a boil over low warmth dissolving the sugar. Enable it to bubble for a minute or 2.
- When the dessert comes out of the oven, stab it with a fork all around the floor to make a couple of holes. Pour half the new sauce over the pudding. Reserve the remaining to serve heat with the pudding.
- Sprinkle over the toasted pecan nuts and serve with vanilla ice cream.
Just a few different desserts you would possibly like:
My recipe for the finest chocolate malva pudding is certainly one of my favorite sizzling puddings.
I just lately made probably the most scrumptious peach crumble recipe (if you’re in summer season), in any other case, my all-time favorite apple and strawberry crumble is a well-liked favorite and traditional baked pudding.
My finest lemon meringue pie is one other deliciously decadent recipe. I made it with Italian meringue to be extremely pillowy.
Pudding:
- 100 grams dates chopped
- 1 double espresso & boiling water use 2 teaspoons on the spot espresso granules or 1 tsp on the spot espresso powder
- 1/2 tsp bicarbonate of soda
- 50 grams Kerrygold salted butter
- 100 grams smooth or gentle brown sugar muscovado or Demerara
- 2 free-range giant eggs
- 1 tsp vanilla extract
- 175 grams self-raising flour
- 50 grams pecan nuts chopped
Toffee sauce:
- 175 grams gentle smooth brown sugar
- 75 grams butter
- 200 ml cream
- 1 tsp vanilla extract
- 50 grams toasted pecan nuts chopped
- 1-2 Tbsp Molasses non-obligatory to darken the sauce
- sprinkle Sea salt flakes non-obligatory
-
Preheat the oven to 180C / 350F and grease a 23cm x 15cm or 20cm x 20cm ceramic dish or. Different oven-proof dish with Kerrygold butter.
-
Make a double espresso and add that to a jug. Add boiling water to make 200ml in complete liquid. Alternatively, make 200ml of sizzling espresso (not too robust).
-
Put the chopped dates in a bowl and pour over the new espresso and add 1/2 tsp bicarb and put aside to rehydrate for about 10 minutes, stirring it.
-
Utilizing an electrical mixer, beat the butter and sugar till gentle and fluffy.
-
Add the vanilla extract after which every egg separately, guaranteeing you combine properly earlier than the subsequent addition. The combination ought to be pale and fluffy.
-
Add the flour and provides it a quick combine, then add the pecans, and dates together with all of the espresso liquid it was soaking in. Combine till properly mixed by hand.
-
Tip the batter into the buttered dish and bake for 30 – 35 minutes till the pudding is springy to the contact or when a knife is inserted into the center it comes out clear. If essential, cowl the pudding with a bit of foil from about 20 minutes into the baking time to forestall over browning.
-
Whereas the pudding is baking, make the sauce. Add all of the elements to a small pot and produce to a boil over low warmth dissolving the sugar. Enable it to bubble for a minute or 2.
-
When the dessert comes out the oven, stab it with a fork all around the floor to make a couple of holes. Pour half the new sauce over the pudding. Reserve the remaining to serve heat with the pudding.
-
Sprinkle over the toasted pecan nuts and serve with vanilla ice cream.
The pecan nuts will be roasted whereas hte oven in preheating to avoid wasting and additional step. Be sure to watch intently so they don’t burn.
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