Sticky toffe pudding recipe. This is a pudding with a sticky toffee edge it has nuts in it you do not have to use nuts, you do not have to use raisins traditionally it has dates in it I do not like dates so used raisins mix it up and play with it but it is so moist and tender, you are going to love it if you want to have a go hit pause on the video now write down all of these ingredients super simple you are going to love it. Alright so the first thing you need to do is grab yourself a large mixing bowl and with that mixing bowl you are going to grab all of your wet ingredients do not grab the ingredients as they are wet they will fall out of your hands but you know what I mean put all the wet ingredients into the mixing bowl then you need a whisk and with that whisk you are going to whisk because that is what you do with a whisk, you whisk so whisk please until you get a nice yellow colour and it should be all nice and merged together.
Now we grab the dry ingredients, if you are feeling flash you can sieve the flour in but I find it does not make much of a difference so get them all in there then work all the dry into the wet until it is all combined as one that is basically your entire cake batter done. Sorry about that but a parcel just arrived this is pie face have you heard of this game supposed to be quite funny, only problem is I have it in German. Anyhow what we will do with the batter is pour it into a greased loaf tin ok so get it all in there then we will shove it in our oven for a good 25 minutes to bake or until our top is nice and firm. Whilst it is in the oven I will tell you two things ok, the nuts you are about to see in the sauce are optional as are the raisins ok, I hate dates and they are a lot more expensive than raisins so I used those instead, to make the sauce grab a pan add all the sauce ingredients in there over a low flame keep mixing it until it goes to a lovely brown oozy colour and simmer for 5 minutes on that low flame once happy and it has merged together remove it from the heat and put it to one side. Now as I say once cooled down you can add these nuts in, that is optional but for me it just gives it a boost, I do not know what that means but I like it.
With the pudding done and cooked through, use a bambook skewer for two reasons, one to make sure it is cooked through like any other cake and additionally to make holes in yes we are going to use those holes and put our toffee sauce on top pour that all over it will seep into the holes of the cake so you get a nice gooey bit at the bottom. Return to the oven for 5 minutes to warm it through loving it. Oh yes all you need to do now is be patient and remove from the oven it will be extremely hot let it cool for 5 minutes before slicing and taking wedges out of it and serving it alongside maybe some ice cream some more sauce warmed up drizzled on top. Gorgeous
Yeah so that is the end of british recipe month but lets not worry about it the playlist is always going to be there and the next themed month is cookie month amazing so any recipes let me know down below as always if you try any of my recipes send me a picture on twitter or Instagram @myvirginkitchen I love to see them that is it see you next time you will love this pudding.
Wednesday, May 17, 2017
Pudding