14 October 2014

Sticky Toffee Pudding

He did it again! Jaime suprised us with a new book, just one year after he published his last one here we have a new book with 100 recipes more. Of course I didn't want to miss this one on my collection and I order it. So I totally recomend you if you are doubting to buy or not. I did already some of his recipes and today I wanted to share with you this sticky toffee version which appears in this new book I can just say it is absolutly amazing, I ate several versions, I have to say I'm a big fan of sticky toffee. But defently this turned my favorite. Sticky toffee pudding is one of the classics of the british cuisine, which it has a very moist cake made from dates and served with warm toffee sauce.

Sticky Toffee Pudding
Makes 24 cm bundt cake tin
4 Earl Greay tea bags
450 g fresh dates
1 teaspoon ground cinnamon
1/2 nutmeg for grating
170  unsalted butter at room temperature
340 g self-raising flour
170 g golden caster sugar
170 g dark muscovado sugar
4 large eggs
Maldon salt for dusting

Preheat the oven to 180ยบ
Pit the dates and finley chop them. Place the tea bags in a jug and cover with 300 ml of boiling water for 3 ½ minutes. Remove the bags, add the copped dates and the cinnamon and leave it for 10 minutes. After blend this mixture and set aside.

Cream the butter and the sugars in a large bowl, add the eggs one by one. Add the flour and finally the date mixture. Pour this mixture into the tin, level with a spatula. Bake for 45 to 50 minutes, or until an inserted skewer comes out clean.

Toffee sauce
125 g unsalted butter
60 g dark muscovado sugar
60 g golden caster sugar
150 ml heavy cream
25 ml dark rum (optional) I didn't use it

When your cake is almost ready start doing the caramel sauce. Melt the cubbed butter in a pan in a medium heat. Add the sugars, once disolved add the double cream and if desired the rum. Bring it to boil, and simmer for 5 minutes.

As soon as de cake is done, allow to coold down in the tin on a wire rack and transfer to a plate and brush it with the caramel sauce. Sprinkle with the Maldon sea and serve with a jug of caramel sauce.

Serve it warm but also possible to keep up to 2 days covered at room temperarute. This cake is normally also served with ice cream or custrad, but you don't really anything else to enjoy this lovely and tasty cake.

Have a nice week.

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