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  • Sticky Toffee Pud

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    MarnieKanarek
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    This document provides recipes for a 16cm pudding basin including a sponge pudding made from dates, water, bicarbonate of soda, butter, sugar, treacle, egg, flour, ginger, cinnamon, nutmeg and salt. It also includes recipes for a sticky toffee sauce made from muscavado sugar, butter, cream, salt and treacle and a custard made from milk, cream, vanilla, egg yolks and caster sugar. The recipes are to be layered in a pudding basin.

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    recipe!

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    This document provides recipes for a 16cm pudding basin including a sponge pudding made from dates, water, bicarbonate of soda, butter, sugar, treacle, egg, flour, ginger, cinnamon, nutmeg and salt. It also includes recipes for a sticky toffee sauce made from muscavado sugar, butter, cream, salt and treacle and a custard made from milk, cream, vanilla, egg yolks and caster sugar. The recipes are to be layered in a pudding basin.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as rtf, pdf, or txt
    19 views1 page

    Sticky Toffee Pud

    Uploaded by

    MarnieKanarek
    This document provides recipes for a 16cm pudding basin including a sponge pudding made from dates, water, bicarbonate of soda, butter, sugar, treacle, egg, flour, ginger, cinnamon, nutmeg and salt. It also includes recipes for a sticky toffee sauce made from muscavado sugar, butter, cream, salt and treacle and a custard made from milk, cream, vanilla, egg yolks and caster sugar. The recipes are to be layered in a pudding basin.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as rtf, pdf, or txt
    of 1

    16cm Pudding Basin

    For the Sponge Pudding:


    100g Medjool Dates
    200ml Water
    1/2 tsp Bicarbonate of Soda
    50g Soft Unsalted Butter
    75g Muscavado Sugar    (or Dark Brown)
    20g Treacle   
    1 Egg
    85g Self Raising Flour
    1/2 tsp Ginger
    1/4 tsp Cinnamon
    pinch Nutmeg
    pinch Salt
    2 balls of Stem Ginger

    For the Sticky Toffee Sauce:


    120g Muscavado Sugar (or Dark Brown)
    120g Unsalted Butter
    150ml Double Cream
    Pinch Salt
    1 Spoonful of Treacle

    For the Custard! (Creme Anglais)


    200ml Whole Milk
    200ml Double Cream
    1/2 Vanilla Pod (or Vanilla Extract)
    3 Egg Yolks
    30g Caster Sugar

    https://www.youtube.com/watch?v=Yl0rihB2joM&t=12s

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