I ate Sticky Toffe Pudding during my holidays in GB and it looked dark brown. Was there chocolate in it? I tryed to cook it at home and the colour was like a normal cake – light brown. I used dark brown sugar. I did not find a recipe to make it darker. Can you help me?
Extra tags:
- low fat low sugar sticky toffee pudding,low sugar sticky toffee pudding,pudding dish 11/2litre,self raising flour muscovado sugar dates,sticky toffee pudding cooking light,sticky toffee pudding measured in cups,toffee pudding self raising flour,use light brown or dark brown for sticky toffee pudding
davidc - said
March 25 2011 @ 10:14
treacle helps
Doctor John - said
March 25 2011 @ 10:14
Burn the sugar!
cinderellanjo - said
March 25 2011 @ 10:14
The first recipe is taken from an English cook henceforth the grams and milliliters measurements. The second is an Americanized version.
Easy sticky-toffee pudding
ingredients
•
For the cake:
100 g dark muscovado sugar
175 g self-raising flour
125 ml full-fat milk
1 egg
1 teaspoon vanilla extract
50 g unsalted butter, melted
200 g chopped, rolled dates
For the sauce:
200 g dark muscovado sugar
approx. 25 g unsalted butter in little blobs
500 ml boiling water
Preparation
Preheat the oven to 190°C/gas mark 5 and butter a 1-1/2 litre capacity pudding dish.
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 four, stirring – just with a wooden spoon – to combine. Fold in the dates then scrape into the prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.
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.
Serves 6-8.
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sticky toffee pudding
8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
4 large eggs
1 3/4 cups self-rising flour
2 tablespoons instant coffee granules
1 teaspoon baking soda
Powdered sugar
Whipped cream
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper; butter parchment. Place chopped dates in small bowl. Pour 1 cup boiling water over dates and let cool, about 1 hour.
Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
Cool pudding until just warm. Unmold; sprinkle with powdered sugar. Cut into wedges and serve with whipped cream and Caramel Sauce.
caramel sauce
2 cups whipping cream
1 cup (packed) dark brown sugar
1/4 cup (1/2 stick) unsalted butter
Preparation
Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.)
Colin H - said
March 25 2011 @ 10:14
im sure treacles the way to go but i find that gravy browning works wonders.