English Sticky Toffee Pudding
250 g (8 oz) chopped pitted dates
375 ml (1 1/2 cups) water
75 ml (1/3 cup) butter
250 ml (1 cup) firmly packed brown sugar
10 ml (2 tsp) vanilla extract
2 extra-large eggs
45 ml (3 tbsp) molasses
30 ml (2 tbsp) golden syrup
400 ml (1 2/3 cups) flour
7 ml (1 1/2 tsp) baking powder
5 ml (1 tsp) baking soda
Divine Rum Sauce (recipe follows)
Whipped cream and cookie, for garnish
In a small saucepan, place dates and water. Bring to a boil and simmer over low heat for a couple of minutes. Set aside.
In a bowl, cream together butter, sugar and vanilla. Beat in eggs, one at a time, beating well after each addition. Add in molasses and syrup and beat well.
In a separate bowl, sift together flour and baking powder.
Add dry ingredients to creamed mixture in 3 equal portions, mixing until smooth after each addition.
In a food processor, puree date mixture, then add baking soda. Add to batter and mix until smooth.
Pour batter into well-greased muffin tins. Do not overfill; you want to avoid a "muffin top." Bake in a 180 C (350 F) oven for 18 to 20 minutes. When making this dessert it's better to err on the side of slightly under-baked rather than over-baked. They should be removed from the oven as soon as the centres are firm.
Top each serving with rum sauce and whipped cream. Garnish with a festive cookie.
Makes 12 servings.
Divine Rum Sauce
500 ml (2 cups) brown sugar
250 ml (1 cup) butter
250 ml (1 cup) heavy cream
60 ml (2 oz) rum (preferably dark)
In a large pot, melt brown sugar and butter together over medium heat. Allow to come to a rolling boil and cook for 2 minutes. Add cream in a slow steady stream (this will cause a bit of sputtering). Once cream is incorporated, stir in rum and return to a boil; cook for another 5 minutes, watching carefully to ensure sauce does not boil over. Serve warm and refrigerate any leftovers.
Source: Taste of Nova Scotia, www.TasteofNovaScotia.com.Suggest a correction