Sticky Toffee Pudding–Heaven on a Plate!

Sticky Toffee Pudding–Heaven on a Plate!



1/2 tsp baking powder
1 cup (8 ounces) boiling water
4 large eggs
1/2 cup (4 ounces) unsalted butter, room temperature
2 tablespoons instant coffee granules
1 3/4 cups (8 ounces) flour
1 cup packed (6 ounces) golden brown sugar
8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 teaspoon baking soda
Sticky Toffee Sauce
1/4 cup (2 ounces) unsalted butter
2 cups (16 ounces) whipping cream
optional - 1 tbsp Drambuie liqueur
1 cup, packed (6 ounces) dark brown sugar


Oven temperature is 350°F (175°C) but don't preheat it yet.

1.Mix flour and baking powder and set aside.
2.Place chopped dates in small bowl, then pour 1 cup boiling water over the dates and let cool, about 1 hour.
3.Now preheat the oven. Using electric mixer, beat butter and sugar in large bowl to blend.

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