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Served warm with a buttery caramel sauce and a dollop of whipped cream or vanilla ice cream, sticky toffee pudding is like receiving a hug in cake form that you just can’t get enough of. The dates make this classic British dessert wonderfully rich and nutty. So much so that it literally melts in the mouth.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
12-hole muffin tin (each hole approx. 7 cm in diameter), greased
How it's done
Soak the dates in hot water for approx. 20 mins., mash with a fork, mix with the soaking water.
Place the butter in a bowl, mix in the sugar. Add the date mixture, eggs and vanilla paste, mix in. Combine the flour, baking powder, bicarbonate of soda, cinnamon and salt, mix into the mixture. Dust the greased holes of the baking tin with a little sugar. Transfer the mixture to the prepared tin.
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, place on a cooling rack.
Melt the sugar in a wide pan and bring to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Pour in the cream, simmer for approx. 2 mins., stirring constantly with a whisk. Stir in the butter, season with salt. Pour the warm sauce over the warm puddings.
|Serve with:||Vanilla ice cream or whipped cream and chopped hazelnuts.|
|Tip:||The pudding can be given an extra touch of spice by adding ginger, cardamom, nutmeg or allspice.|
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