Toffee Pudding Recipe: 59 Photos
Sticky Toffee Pudding photos
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FAQ
Sticky toffee pudding, known as sticky date pudding in Australia and New Zealand, is a British dessert consisting of a moist sponge cake made with finely chopped dates (optional), covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.
Individual Sticky Toffee Puddings
- 5 ounces dates, pits removed, roughly chopped (about ¾ cup)
- ½ teaspoon baking soda.
- ¼ cup boiling water.
- 3 tablespoons (42g) unsalted butter, room temperature.
- 6 tablespoons (84g) light brown sugar.
- 1 egg.
- ½ cup + 2 tablespoons (78g) all purpose flour.
- ½ teaspoon baking powder.
Sticky Toffee Pudding with Caramel Sauce & Ice Cream » Gordon Ramsay Restaurants.
To store sticky toffee pudding, first, let it cool completely. Then, cover each dessert (without whipped cream) and store them in the refrigerator for up to 3-4 days. Store the extra toffee sauce in an airtight container in the refrigerator as well.
Toffee didn't appear in dictionaries until after 1825, making it something of a newcomer to the world of candy. Most food historians agree that the sweet treat likely originated in Wales and then rose to prominence across Britain and Europe where supplies of butter and eventually imported sugar were plentiful.
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Nigellas sticky toffee pudding photo frames
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
