1 bước trong 1 phút
Giới thiệu
Ingredients:
* For the Pudding:
* 175g pitted Medjool dates, roughly chopped
* 1 teaspoon bicarbonate of soda
* 300ml boiling water
* 85g unsalted butter, softened
* 175g soft light brown sugar
* 2 large eggs, at room temperature
* 175g self-raising flour
* 1 teaspoon vanilla extract
* For the Toffee Sauce:
* 100g unsalted butter
* 100g dark muscovado sugar
* 150ml double cream
Instructions:
* Prepare the Dates: Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line a 20cm square baking tin or a 6-hole pudding tin. Place the chopped dates and bicarbonate of soda in a bowl, and pour over the boiling water. Let them sit for about 10 minutes until the dates are soft.
* Make the Pudding Batter: In a separate bowl, cream together the softened butter and soft brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
* Combine Ingredients: Sift the self-raising flour into the butter mixture, and fold it in gently. Once the date mixture has cooled slightly, mash the dates with a fork and then stir the entire mixture (dates and water) into the batter until just combined. Be careful not to overmix.
* Bake: Pour the batter into your prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
* Make the Toffee Sauce: While the pudding is baking, prepare the sauce. Melt the butter and muscovado sugar in a small saucepan over a low heat, stirring occasionally. Once the sugar has dissolved, bring to a simmer and stir for 2 minutes. Take off the heat and whisk in the double cream until you have a smooth, glossy sauce.
* Serve: Once the pudding is out of the oven, poke holes all over the top with a skewer. Pour half of the warm toffee sauce over the hot pudding. Let it soak in for 5-10 minutes. Serve warm with the remaining sauce and a scoop of vanilla ice cream.
Chuẩn bị
More ideas
