| Titre | STICKY TOFFEE PUDDING |
|---|---|
| Type de plat | DESSERT/GÂTEAUX |
| Difficulté | 0 |
| Ingrédients | PUDDING AU CARAMEL FONDANT Pour 4 petits moules : 75g dates*, chopped* • 100g butter, plus a little extra • 125g brown* sugar • 2 eggs • 1 teaspoon* vanilla extract • 140g self-raising* flour • 1 teaspoon baking* powder • 150ml double* cream |
| Description | Put the chopped dates in a saucepan* with 75ml of water. Cook* for 4 minutes until* the dates have absorbed the water. Stir* to make a purée. Heat* the oven to 180°C. Grease* 4 small pudding moulds* (150ml) with the extra butter. Put 75g of butter and 50g of brown sugar in a big bowl. Beat well. Add* the eggs and the vanilla essence. Fold* in the flour and the baking powder. Add the dates. Stir. Put the mixture* in the pudding moulds, then place the moulds on a roasting* tray. Pour* boiling* water into the tray* until halfway* up the moulds. Cover* with foil* and cook* in the oven for 25 minutes. Put 75ml of double cream into a saucepan with 75g of brown sugar and 25g of butter. Heat to dissolve* the sugar. Turn* up the heat until the sauce bubbles. Stir well. Stir in the rest of the double cream. When the puddings are cooked, take* them out of the moulds and pour* the sauce on top. |
| Origine | USA/Enfant/ILoveEnglish++ |
| Création | Le 1/2/25 à 15:19 |
| Modification | Le 1/2/25 à 17:20 |