Little Sticky Toffee Puddings with Pecan Toffee
Try this Little Sticky Toffee Puddings with Pecan Toffee recipe
Try this Little Sticky Toffee Puddings with Pecan Toffee recipe
- Carbohydrate 39.49205938618 g
- Cholesterol 332.968505915 mg
- Fat 33.8212559082938 g
- Fiber 0.340194290718106 g
- Protein 8.56813641738375 g
- Saturated Fat 18.0032380919555 g
- Serving Size 1 1 Serving (171g)
- Sodium 376.806565556 mg
- Sugar 39.1518650954619 g
- Trans Fat 2.87768559719612 g
- Calories 485 calories
Step-by-step
- Preheat oven to 350~ F. You will need eight 6 oz metal pudding basins or eight 3 inch ramekin dishes, lightly oiled with vegetable oil. A swiss roll tin and a baking sheet.
- Begin by putting the chopped dates in a bowl and pouring boiling water over them. Then add vanilla, coffee essence and baking soda. Put to one side.
- Next in a large mixing bowl cream butter and sugar together, beating (preferrably with an electric hand whisk) until mixture is pale, light and fluffy.
- Now gradually add beaten eggs a little at a time, beating well after each addition.
- After that, carefully and lightly fold in the sifted flour using a metal spoon, then fold in date mixture including liquid. The mixture will look sloppy, but dont worry. That is perfectly correct and the slackness of the mixture is what makes the pudding so light.
- Now divide the mixture equally between the eight containers. Place them on a baking tray and bake in the centre of the oven for 25 minutes.
- Using a palette knife, slide it around each pudding and turn it out. If they have risen too high, you may have to cut a slice of the top so that they can sit evenly on the plate. Now place the puddings on a shallow, swiss roll type pan.
- Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until sugar has melted and all the crystals dissolved.
- To serve puddings: Pre-heat broiler to its highest setting, and pour the sauce evenly over the puddings. Place the pan under the broiler so the tops are about 5 inches from the heat. Knock off any nuts on top to prevent them browning. Let the puddings heat through for 8 minutes. The tops will become brown and slightly crunchy and the sauce will be hot and bubbling. Serve with chilled pouring cream.
- Note: After freezing, defrost, pour hot sauce over and reheat.
Dividing dense batter across eight individual three-inch ramekins requires patience, yet this portioning method controls the final baking time much better than a single large mold. When soaking the chopped fruit, ensure the water is genuinely boiling to soften the fibrous skins adequately before mixing. Electric beaters are mandatory when creaming the butter and caster sugar; doing this by hand will rarely trap enough air to keep the small cakes from turning dense. Folding the wet date mixture into the fluffed batter produces a visually alarming slackness, but resist the urge to add more flour. That high moisture content generates the desired steam-driven rise during the twenty-five minutes in a 350-degree oven. ### The Mechanics of Make-Ahead Freezing Sticky toffee sponge freezes exceptionally well if handled correctly after baking. Cool the individual cakes completely on wire racks before wrapping them tightly in plastic wrap to prevent freezer burn. Defrost the portions thoroughly at room temperature before pouring the sugar, butter, and cream sauce over the top. Since the recipe calls for broiling the coated puddings for eight minutes to bubble the caramel, keeping the components separate until serving day prevents the sponge from turning waterlogged. ### Adapting for Dietary Needs Modifications are straightforward for households managing specific dietary exclusions. Swapping standard flour for a certified gluten-free all-purpose blend requires adding one-quarter teaspoon of xanthan gum if the flour mix lacks it, ensuring the crumb retains enough structure to support the heavy sauce. Dairy-free alternatives demand solid plant-based butter sticks rather than tub spreads, as water content in softer margaritas breaks emulsions during the stovetop sauce melting phase.
