Ingredients with Measurements:
- 1 cup pitted dates, chopped
- 1 1/4 cups boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- 9-inch square baking dish
- Electric mixer
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 15 minutes.
c. In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
d. Add the eggs and vanilla extract to the butter mixture and mix until well combined.
e. In another bowl, whisk together the flour, baking powder, and salt.
f. Gradually add the flour mixture to the butter mixture, mixing until just combined.
g. Fold in the date mixture until evenly distributed.
h. Pour the batter into the greased baking dish.
i. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
j. Let the pudding cool for 5 minutes before removing it from the baking dish.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Fat: 16g
Carbohydrates: 68g
Protein: 5g
Sodium: 370mg
Sugar: 46g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- You can use gluten-free flour instead of all-purpose flour for a gluten-free version.
Variations:
- You can add chopped nuts, such as walnuts or pecans, to the batter for added texture.
- You can serve the pudding with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure to chop the dates finely to ensure they are evenly distributed in the batter.
- Don't overmix the batter as it can result in a tough pudding.
- To make the pudding extra sticky, you can drizzle caramel sauce over the top before serving.
Storage instructions:
- Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pudding in individual ramekins for an elegant presentation.
- Dust the top of the pudding with powdered sugar for a simple yet beautiful finish.
Garnishes:
- You can garnish the pudding with fresh berries or mint leaves for a pop of color.
Pairings:
- Pair the pudding with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
- Serve the pudding with a side of fresh fruit or a small salad to balance out the sweetness.
Troubleshooting advice:
- If the pudding is too dry, try adding a tablespoon of milk to the batter before baking.
- If the pudding is too wet, try reducing the amount of water in the date mixture.
Food safety advice:
- Make sure to properly store the leftover pudding in the refrigerator to prevent spoilage.
Food history:
- Sticky toffee pudding is a classic British dessert that originated in the 1970s.
Flavor profiles:
- The pudding has a rich, caramel-like flavor with a moist and sticky texture.
Serving suggestions:
- Serve the pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Taste: Rich, Sweet, Caramelized, Buttery, Moist, Comforting