08-25-2002, 02:32 PM
08-30-2002, 04:30 PM
225g (8oz) Treacle or Golden Syrup
110g (4oz) Butter or Margarine
110g (4oz) Brown Sugar
3 Slices Bread, half an inch thick
Milk
Put treacle, butter and sugar into frying pan.
Stir over gentle heat until melted, then bring to the boil.
Remove crusts from the bread and cut into two-inch squares.
Soak these in milk and then fry them in the toffee for about five minutes.
Place in to a warmed dish, pouring over any remaining toffee.
Serve with whipped cream
09-01-2002, 11:38 AM
Doesn't Sticky Toffee Pudding have to have dates in it?
I can recommend Delia's recipe from her Christmas book. I have made these and they are yummy.
3oz butter
5oz sugar
2 eggs, beaten
6oz self-raising flour
6oz stoned dates
6oz boiling water
1/2 tsp vanilla essence
2 tsp coffee essence
3/4 tsp bicarbonate of soda
Put the chopped dates in a bowl and pour over the boiling water. Add the vanilla, coffee essence and bicarbonate of soda and set aside.
Make a sponge mixture by creaming together the sugar and butter, adding in the eggs and folding in the flour. Then fold in the date mixture. Divide the sloppy mixture into 8 containers (eg mini pudding basins) and place on a baking tray. Bake in a 350F oven for 25 minutes. Let them cool for 5 minutes than turn them out onto a shallow tin (eg a swiss roll tin).
Make the sauce by combining 6oz brown sugar, 4oz butter, 6 tbsp double cream and 1oz chopped pecan nuts in a small saucepan and heating gently until the sugar has completely melted.
Pour over the puddings and heat under a hot grill for about 8 minutes. Serve with chilled pouring cream.
I can recommend Delia's recipe from her Christmas book. I have made these and they are yummy.
3oz butter
5oz sugar
2 eggs, beaten
6oz self-raising flour
6oz stoned dates
6oz boiling water
1/2 tsp vanilla essence
2 tsp coffee essence
3/4 tsp bicarbonate of soda
Put the chopped dates in a bowl and pour over the boiling water. Add the vanilla, coffee essence and bicarbonate of soda and set aside.
Make a sponge mixture by creaming together the sugar and butter, adding in the eggs and folding in the flour. Then fold in the date mixture. Divide the sloppy mixture into 8 containers (eg mini pudding basins) and place on a baking tray. Bake in a 350F oven for 25 minutes. Let them cool for 5 minutes than turn them out onto a shallow tin (eg a swiss roll tin).
Make the sauce by combining 6oz brown sugar, 4oz butter, 6 tbsp double cream and 1oz chopped pecan nuts in a small saucepan and heating gently until the sugar has completely melted.
Pour over the puddings and heat under a hot grill for about 8 minutes. Serve with chilled pouring cream.
09-01-2002, 12:10 PM
Thats more like it, the one I found must have been a US one
09-02-2002, 10:38 AM
Thanks very much! smile