Bulma Doujinshi Online

Sticky Toffee Pudding Tapioca Elyse Duguay

Do not like dates? no problem we just do not know if that pudding contains.

I added toasted almonds fleur de sel on top of pudding service.

What a delight this little salty taste with caramel.

This pudding is very soft, it melts in the mouth.

I highly recommend

Sticky Toffee Pudding Elyse Duguay

(recipe leaders of Celine Dion on tour)

Preparation time: 20 min

Cooking time: 25 min ( me 40 minutes)

Servings: 8

toffee sauce:

60 ml (1 / 4 cup) butter

60 ml (1 / 4 cup) dark brown sugar

125 ml (1 / 2 cup) cream 35%

Cake:

175 ml (3 / 4 cup) boiling water

250 ml (1 cup) chopped dates, well packed

5 ml (1 tsp) baking soda

5 ml (1 tsp) vanilla extract

325 ml (1 1 / 3 cup) of prepared baking flour (with baking powder and salt type brodie xxx)

2 eggs

90 ml (6 tbsp) butter

150 ml (2 / 3 cup) dark brown sugar g

30 ml (2 c. tbsp) molasses

125 ml (1 / 2 cup) laitPréparation1.

Almonds roasted sea salt:

1 cup sliced almonds

1 tsp table oil

1 tsp teaspoon sea salt

Toast almonds in oil until they are golden and add lea salt.

Place rack in center of oven. Preheat oven to 200 ° C (400 ° F).

Preparation Toffee sauce:

1.In a saucepan, boil butter, sugar and cream.

Bring to a boil, stirring.

Pour half the caramel into a mold Pyrex square 20 centimeters (8 inches) (or other mold 2 liters (8 cups).

Book.

Cake Preparation:

1.In a saucepan

, boil water.

Remove from heat and add the dates, baking soda and vanilla.

Book.

2.If another bowl, cream butter with brown sugar.

files3.Add eggs, one at a time, until mixture is smooth.

Stir in molasses.

Add flour alternately with milk.

Fold in dates.

Spread in pan.

4.Cuire 25 to 30 minutes or until surface of cake is spongy and illiquid.

5.During the pudding cools, prick the entire surface of cake with a fork. Pour remaining sauce over pudding.

6.Servir with the remaining sauce and a scoop of vanilla ice cream.

preferred double or even triple the sauce recipe.

If you triple, use 1 / 3 to bottom of pan, 1 / 3 for the surface of pudding and keep the third for the service.

Add toasted almonds to serve with the remaining caramel

P / S Note: This pudding overflows easily, I submit my pan on a cookie sheet to avoid disaster in the oven.
Source: Ricardo declination

Bon appetite!

Sakya