MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: English Sticky Toffee Pudding
Categories: Puddings, Beer, Desserts, Fruits, Dairy
Yield: 9 servings
MMMMM--------------------------PUDDING-------------------------------
1 c Guinness Extra Stout beer
1 ts Baking soda
10 lg Pitted dates
2 c Flour
2 ts Ground cinnamon
1 ts Baking powder
1 ts Fresh grated nutmeg
1/2 ts Kosher salt
1 c + 2 tb sugar
6 tb Unsalted butter; softened, +
- more
1 1/2 ts Vanilla extract
3 lg Eggs
MMMMM------------------------TOFFEE SAUCE-----------------------------
1 c Packed light brown sugar
16 tb Unsalted butter
1 Vanilla bean; split
- lengthwise, seeds scraped
- and reserved
1/2 c Heavy cream
1 tb Fresh lemon juice
1/4 ts Kosher salt
MAKE THE PUDDING: Set oven @ 350ºF/175ºC.
Boil beer in a 1 qt. saucepan. Stir in baking soda and
dates; let cool. Transfer to a food processor; purée
until smooth. Whisk flour, cinnamon, baking powder,
nutmeg, and salt in a bowl. Using a stand mixer fitted
with a whisk, beat sugar, butter, and vanilla until
fluffy. Add eggs one at a time, beating well after each
addition. With the motor running, slowly add dry
ingredients, alternating with reserved date mixture,
until a smooth batter forms; pour into a greased 9" x
13" baking dish. Bake until a toothpick inserted into
the pudding comes out clean, about 30 minutes.
MAKE THE SAUCE: Simmer sugar, butter, and vanilla bean
and seeds in a 4 qt. saucepan over medium until sugar is
dissolved, about 5 minutes. Remove from heat; stir in
cream, lemon juice, and salt. Strain sauce; let cool.
Cut pudding into squares; drizzle with sauce.
By: Rose Levy Beranbaum
Yield: serves 8-10
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)