本帖最后由 红色天鹅绒咖啡 于 2012-11-30 15:30 编辑
 Sticky toffee Dates Pudding with Raspberries & Fresh Cream:
1 pitted dates, chopped 1/4 cups walnut chopped
1 cup boiling water 1/4 cups Rum or Brandy
1 tsp baking soda
60g butter, chopped
3/4 cup Soft Brown surgar
2 eggs
1 cup self-raising flour
Raspberry Toffee Sauce:
2 cups Soft Brown
200ml Fresh cream 50ml Raspberry juice
50g butter
1 tsp vanilla essence
Method:
Pudding: Preheat oven to 180°C. Grease 6 small round cake tin, line base with baking paper.
Combine dates, boiling water, rum and soda in bowl. Stand for 5 minutes. Blend orprocess date mixture with butter & sugar and until just smooth, add eggs and flour, mixing until just combined. Pourmixture into prepared pan.
Bake 45 – 50 minutes or until cooked through. cool down the pudding for 10minutes before turning out of pan. Serve with the Toffee sauce poured over the top.
Sauce:
Combine all ingredients in medium pan, stir over low heat until sugar is dissolved & butter melted. Cook and stir until thickened. Remove from heat and stir in vanilla. Then pour the sauce onto the cooled pudding, topped with whipped cream or ice cream, Raspberries or whatever you fancy. | 
发表于 2012-11-28 17:42:16
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