Stick Toffee Pudding

Stick Toffee Pudding

Ingredients


Dates pitted 80 g
Demerara sugar 160g
Butter 80 g
Wheat flour 80g
Egg chicken pieces ½
Cream 35% -s’ 80 ml
A 30% Sour taste
Olive oil 1 tablespoon
Baking powder 3 g
Soda 3 g
Large pinch of sea salt


Instruction:

1. Put the pan over high heat, to send butter, cream, half demerara sugar and a pinch of sea salt. Wait until the sugar is dissolved, reduce heat and cook the sauce, stirring, for about five minutes.
2. Finely chopped figs sprinkled with baking soda and pour 80 ml of hot boiled water. Mix the olive oil with the remaining sugar, add half a lightly beaten eggs and stir properly.
3. The flour, baking powder and a pinch of salt in a separate mixing bowl, gently add the egg-sugar mass. Then enter into the dough dates.
4. Distribute the dough ready for the molds, pack them in foil and place in oven preheated to 180 degrees for twenty-five minutes. To test the readiness of the pudding, you can stick a knife into him or toothpick – they must leave the test clean.
5. Pudding remove from the molds, pour the hot sauce and serve with a dollop of sour cream is very cold.

Stick Toffee Pudding. Recipe: http://goo.gl/4GikTE

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