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Sticky Date Pudding 枣泥布丁蛋糕

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sticky date pudding

This Sticky Date Pudding (a classic British dessert ~sticky toffee pudding) is delicious with toffee sauce poured over the warm cake. The cake itself is moist and soft but the plus point is the toffee sauce (or butterscotch sauce) with deep caramel flavour. They complement well with each other especially when served warm. So perfect to serve for any occasions. 

sticky date pudding
This is is the first time that I’ve tried to make sticky date pudding and it was actually inspired by Helena’s recipe that she shared on her blog 3 months ago. Lazy me, I adapted an easier method from Donna Hay, where everything is done in a food processor. In just a couple of minutes of mixing, then place the batter in the muffin pan, pop into the oven and bake for 20 minutes. Making toffee sauce is also an easy job which also only takes a few minutes to boil the sauce to slightly thicken. Great to serve with a dollop of vanilla ice cream)
sticky date pudding
sticky date pudding
Sticky Date Pudding with Toffee Sauce ~  complement well with each other especially when served warm

Print Recipe


Sticky Date Pudding
This Sticky Date Pudding (a classic British dessert ~sticky toffee pudding) is delicious with toffee sauce poured over the warm cake. So perfect to serve for any occasions!
Course Dessert
Cuisine British
Allergen Peanut Free
Difficulty Easy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Author Ann Low
Ingredients
  • 110 g fresh dates I used processed dates
  • 90 ml boiling water
  • 1/2 tsp baking soda
  • 40 g butter
  • 40 g brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 60 g self-raising flour or plain flour + 1/4 tsp baking powder
Toffee Sauce
  • 30 g butter
  • 35 g brown sugar
  • 90 ml dairy whipping cream
  • 1/2 tbsp rum liqueur optional
Instructions
  • Preheat oven to 160°C. Place the dates, boiling water and bicarbonate of soda in a bowl, mix well and set aside for 10 minutes. **slightly drain away some liquid for less sweet (optional)
  • Place the date mixture, butter and sugar in a food processor and process until well combined. Scrape down the sides of the bowl, add the eggs, vanilla extract and flour and process until just combined(about 30 seconds).
  • Pour date mixture into greased muffin pan and bake for 20–22 minutes or until cooked when tested with a skewer.
  • Toffee sauce – place the butter, cream and sugar in a small pot over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for about 2 minutes or until thickened slightly.
  • llow toffee sauce to cool slightly and pour over the warm cake to serve. (Great to serve with a dollop of vanilla ice cream)
Nutrition
Calories: 79kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 100mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 42IU | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @ann_journal or tag #ann_journal!

枣泥布丁蛋糕 

枣泥布丁蛋糕(或焦糖布丁蛋糕)是英国常见的一款午后甜点,蛋糕体非常濕潤及松软,再淋上焦糖奶油酱,温热的时候享用,特别的香~~
 
材料
  • 110克 去核椰棗 (切碎)
  • 90毫升 热开
  • 1/2茶匙 小蘇打
  • 40克 牛油
  • 40克 黄糖
  • 1个 大鸡蛋
  • 1茶匙 香草香精
  • 60克 自发面粉
焦糖奶油醬
  • 40克 牛油
  • 40克 黄糖
  • 90毫升 动物性鲜奶油
  • 1/2汤匙 兰姆酒 (可不放)
做法:
  1. 预热烤箱至摄氏160度。将棗,热开水及苏打粉放入碗中拌匀浸泡10分钟。**怕太甜的话可以稍微沥干一点水分。
  2. 将枣混合物,牛油和黄糖放入料理机搅打至均匀。把傍边的混合物刮净,加入鸡蛋,香精和面粉,继续搅打均匀即可(约30秒)。
  3. 将枣混合物分配玛芬盘里(内部要抹油)**可做8个**,放进烤箱烤约20-22分钟或竹签扎入蛋糕内部不沾糊就可以了。
  4. 焦糖奶油醬 ~ 酱所有材料放入小锅中,中火煮至糖融化。用小火煮约2分钟至焦糖有一点浓稠,倒入兰姆酒搅匀即可。
  5. 蛋糕脱模(还带有一点温热), 倒上适量焦糖奶油酱(稍凉)即可享用。**配上香草冰淇淋也是绝配**



Source: https://www.anncoojournal.com/sticky-date-pudding/



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