Sticky Toffee Pudding with whipped Butterscotch Velvet
CAUTION! This is not your ordinary sticky toffee pudding.
NB: Combine the dates, bicarb and boiling water together in advance so that there is enough time for it to cool off completely.
Preheat the oven to 180°C and grease a 25 cm loose-bottomed cake tin very well (if you don’t want to turn out the pudding – you can bake it in an ovenproof serving dish OR use 8 ramekins for individual puddings).
Place the dates in a bowl, add the bicarbonate of soda and pour over the boiling water. Let it stand until the dates are softened and the mixture has cooled down completely.
Sift together the flour, baking powder and the salt and keep aside.
Cream the First Choice Butter and castor sugar together and add the eggs one at a time. Beat well after every addition until light and fluffy.
Add the cold date mixture to the creamed butter and sugar mixture and mix well.
Add the chopped apple, sifted flour and First Choice Amasi and mix lightly to make the batter.
Spoon the batter into the prepared cake tin/ramekins and bake for about 30 minutes or shorter if making individual ones. If the pudding becomes too dark – turn the heat down to 150°C after about 15 minutes. Insert a skewer to make sure it is cooked.
Prepare the topping while the pudding is in the oven.
Combine all the ingredients in a saucepan on medium heat and simmer for 1 minute.
Once the pudding is baked, remove from the oven and spoon the topping over the surface. Keep a little of the sauce for serving.
Place back into the oven and bake for another few minutes OR until the topping is bubbly and golden brown.
Cool for about 10 minutes and remove from the cake tin/ramekins.
300 ml ice-cold First Choice Butterscotch Velvet – whipped to a mousse (TIP – the First Choice Butterscotch Velvet must be ice-cold and use a fast speed electric beater).
Place the pudding portions on serving plates and add generous dollops of the whipped butterscotch and a drizzle of the salted butterscotch sauce.
Ingredients
Directions
NB: Combine the dates, bicarb and boiling water together in advance so that there is enough time for it to cool off completely.
Preheat the oven to 180°C and grease a 25 cm loose-bottomed cake tin very well (if you don’t want to turn out the pudding – you can bake it in an ovenproof serving dish OR use 8 ramekins for individual puddings).
Place the dates in a bowl, add the bicarbonate of soda and pour over the boiling water. Let it stand until the dates are softened and the mixture has cooled down completely.
Sift together the flour, baking powder and the salt and keep aside.
Cream the First Choice Butter and castor sugar together and add the eggs one at a time. Beat well after every addition until light and fluffy.
Add the cold date mixture to the creamed butter and sugar mixture and mix well.
Add the chopped apple, sifted flour and First Choice Amasi and mix lightly to make the batter.
Spoon the batter into the prepared cake tin/ramekins and bake for about 30 minutes or shorter if making individual ones. If the pudding becomes too dark – turn the heat down to 150°C after about 15 minutes. Insert a skewer to make sure it is cooked.
Prepare the topping while the pudding is in the oven.
Combine all the ingredients in a saucepan on medium heat and simmer for 1 minute.
Once the pudding is baked, remove from the oven and spoon the topping over the surface. Keep a little of the sauce for serving.
Place back into the oven and bake for another few minutes OR until the topping is bubbly and golden brown.
Cool for about 10 minutes and remove from the cake tin/ramekins.
300 ml ice-cold First Choice Butterscotch Velvet – whipped to a mousse (TIP – the First Choice Butterscotch Velvet must be ice-cold and use a fast speed electric beater).
Place the pudding portions on serving plates and add generous dollops of the whipped butterscotch and a drizzle of the salted butterscotch sauce.