Sticky Toffee Puding Cake #christmas #puding

STICKY TOFFEE PUDING CAKE is the main holiday dessert! Toffee pudding pokes this cake is the perfect dessert recipe to spoil your family this Christmas. Top it off with cream or ice cream for a special treat!


Sticky Toffee Pudding Cake is an amazing one holiday dessert. This cake pokes a delicious pudding topped with the most delicious toffee sauce. This is sure to please everyone who tries this!

INGREDIENTS
FOR TOFFEE PUDING (CAKE):

  • Large pot of boiling water.
  • date 1¼ cup all pitted & Cut transversely into slices ¼ inches (divided)
  • 1¼ cup of wheat flour is bleached
  • ¾ cup of warm water
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ½ teaspoon of salt
  • ¾ cup of dark brown sugar to eat
  • 2 large eggs
  • 1½ teaspoons of vanilla extract
  • 4 tablespoons 1/2 stick of butter, fresh, thawed

FOR TOFFEE SAUCE:

  • 8 tablespoons 1 stick of butter, unsalted
  • 1 cup of dark brown sugar to eat
  • 2/3 Cup heavy cream
  • 1 tablespoon of rum
  • ½ teaspoon of fresh lemon juice
  • Serve with ice cream and drizzle with Toffee sauce

INSTRUCTIONS
FOR TOFFEE PUDING (CAKE):

  1. Preheat the 350F oven and adjust the oven rack to the center position. 8-inch square or round baking pan grease and flour. Line a large pan & in the oven with a clean cloth then place a pan on the towel.
  2. Bring a large pot covered with boiling water while preparing the cake mixture.
  3. Place half the date in a medium bowl and cover with ¾ cup of warm water. Add baking soda, stir, cover dates and soak them for 5 minutes. Drain the date over another bowl (to order water).
  4. In another medium bowl, Mix flour, baking powder and salt.
  5. Using a food processor equipped with a metal knife, date process and sugar until only mixed (10 1-second pulses). Add a reserved soaking liquid, egg and vanilla and process it for 5 seconds or until smooth. While the processor food is running, pour melted butter in and process for 3 seconds. This mixed transfer is softened.
  6. Add dry ingredients to the wet and mix only until the blender mixture.
  7. Pour the mixture into a prepared pan and carefully pour boiling water halfway to the side of the baking sheet. Do not boil one of the water in the mixture. Cover a large pan, which includes baking dish, tightly with aluminum foil.
  8. Bake 40-45 minutes or up to 2 inches outside the cake develop small holes and the center of the company to touch.
  9. ** While baking is baking, make toffee sauce (see below) and keep it warm until the cake is baked.
  10. Immediately (and very carefully) remove the pan from the water bath and located on the wire rack. Poke a few small holes through the top of the toffee pudding (cake). Pour all except 1/3 cup of warm sauce evenly toffee pudding.
  11. Cool for 10 minutes, cut and serve with cream or ice cream and drizzle with extra sauce.
  12. Cakes can be closed and then served. Heat the cake in a 350F oven heated for 10-15 minutes before serving.
  13. Sticky Toffee Pudding will keep, closed, up to 3 days and can be frozen for 6 months.
  14. ENJOY!

TOFEE PUDDING SAFETY DIRECTION:

  1. In a medium saucepan over low-medium heat, melt the butter. Beat in sugar and stir until the butter and sugar fully enter. Cook, stirring occasionally, until the mixture looks swollen and sugar dissolves (3-4 minutes).
  2. Remove from heat and slowly, stirring slowly, quickly adding cream and rum. Continue to shake until the mixture comes together.
  3. Place the pan on a stovetop, over low heat, and simmer until frothy, about 3 minutes. Shake it sometimes.
  4. Remove from heat and stir in lemon juice. Cover the pan with a paper towel and cover (make sure the heat is turned off). Set aside the sauce until it's ready to use.

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