I think sticky toffee/date pudding is the same thing. It's not one of my fav, in fact I think I don't like it. But it is my DH's fav. I remember when we lived in the UK, he will buy the ready made one everytime we went grocery shopping.
We had 2 kilos (yes, TWO kilos) of dates that somebody had kindly brought to our house when we have our 'open house'
So I should try and make the pudding one day to use up the dates.
Original recipe by Simon Holst, got the recipe from here
For 6 individual (or one 23cm square) pudding/s:
1 cup (about 175g) pitted dates, chopped
1 cup hot water
50g butter
1 cup self-raising flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp mixed spice
3/4 cup lightly packed brown sugar
2 large (size 7) eggs
Place the roughly chopped dates in a medium-sized microwave bowl. Cover with the water then microwave on high power (100%) for 5 minutes, stirring occasionally. Stir in the butter, then set aside to cool.
Sift the flour, baking soda and spices into another medium bowl, then stir in the brown sugar. Add the eggs to the date mixture, stir until well combined, then fold this into the dry ingredients.
Divide the mixture between 6 large non-stick sprayed or oiled muffin pans, or pour it into a prepared 23cm square cake tin. Cover muffin tins with foil, then place in a roasting pan containing 2cm of boiling water. Bake at 180°C (or 170°C fan-bake) for 25-30 minutes, until puddings are firm when pressed in the centres. Leave to stand for 5 minutes before removing from pans. (Bake the large pudding uncovered for 30 minutes or until centre is firm when pressed.)
Serve warm topped with the sauce below.
Butterscotch Sauce
3/4 cup sour cream
3/4 cup brown sugar
2 tablespoon orange liqueur or grated rind of 1/2 an orange
Combine all ingredients and heat until sugar dissolves. (For a thicker sauce, simmer, stirring frequently, for 5-10 minutes.)
Note: Each large muffin tin holds about 1 cup of mixture. Use other containers, like ramekins, if preferred.
We had 2 kilos (yes, TWO kilos) of dates that somebody had kindly brought to our house when we have our 'open house'
So I should try and make the pudding one day to use up the dates.
Original recipe by Simon Holst, got the recipe from here
For 6 individual (or one 23cm square) pudding/s:
1 cup (about 175g) pitted dates, chopped
1 cup hot water
50g butter
1 cup self-raising flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp mixed spice
3/4 cup lightly packed brown sugar
2 large (size 7) eggs
Place the roughly chopped dates in a medium-sized microwave bowl. Cover with the water then microwave on high power (100%) for 5 minutes, stirring occasionally. Stir in the butter, then set aside to cool.
Sift the flour, baking soda and spices into another medium bowl, then stir in the brown sugar. Add the eggs to the date mixture, stir until well combined, then fold this into the dry ingredients.
Divide the mixture between 6 large non-stick sprayed or oiled muffin pans, or pour it into a prepared 23cm square cake tin. Cover muffin tins with foil, then place in a roasting pan containing 2cm of boiling water. Bake at 180°C (or 170°C fan-bake) for 25-30 minutes, until puddings are firm when pressed in the centres. Leave to stand for 5 minutes before removing from pans. (Bake the large pudding uncovered for 30 minutes or until centre is firm when pressed.)
Serve warm topped with the sauce below.
Butterscotch Sauce
3/4 cup sour cream
3/4 cup brown sugar
2 tablespoon orange liqueur or grated rind of 1/2 an orange
Combine all ingredients and heat until sugar dissolves. (For a thicker sauce, simmer, stirring frequently, for 5-10 minutes.)
Note: Each large muffin tin holds about 1 cup of mixture. Use other containers, like ramekins, if preferred.
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