Pudding sticky toffee

Description

Pudding recipe sticky toffee was invented in England about 30 years ago, but has quickly become a classic. A very delicious dessert! I recommend to pay attention to the sauce, which is literally 5 minutes, and has a truly excellent creamy taste. It can be used as a Supplement to pancakes, pancakes, pancakes. For the recipe thank Andrey Zimin.

Ingredients

Cards

80 g
Brown sugar

50 g
Flour

80 g
Chicken egg

0.5 piece
Olive oil

1 Tbsp
Leavening agent

3 g
Soda

3 g
Salt

1 pinch
Butter

80 g
Cream

80 ml
Salt

1 pinch
Brown sugar

80 g

Cooking

For the sauce in a saucepan add butter, cream, cane sugar Demerara and a pinch of sea salt. Put on high heat, bring to a boil, reduce heat and cook sauce, stirring, for five minutes. Remove from the heat.

Sprinkle dates with soda and pour boiling water. Leave for 5 minutes.

Mix olive oil with brown sugar Demerara, add half the lightly beaten eggs and how to mix.

With dates to be drained and finely chopped. Flour, baking powder and a pinch of salt mix in a separate bowl and gently add to egg-sugar mass. Z then add to the batter figs. Mix well. The dough will be quite thick.

Molds for pudding to grease with butter. To be safe I'm on the bottom put the mug on the size of the molds, cut out of parchment. Distribute the dough over the cups.

Cookie cutters Packed in a foil and put in oven preheated to 180 degrees for twenty five minutes until cooked pudding. Readiness check with a toothpick or wooden skewer.

Ready to remove the pudding from the molds, on top of to make a few punctures with a fork and pour hot sauce. Recommended to serve with cold sour cream. But I liked the cooled pudding, poured the cooled sauce. With a Cup of tea - enjoy! Bon appetit!

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