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For joanie: Sticky Toffee Pudding from the Snooty Fox Inn, somewhere near Cheddar, Great Britain

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Joined: Dec 12, 2005


Posted to Thread #9706 at 6:07 pm on Feb 8, 2008

To your question, "is a pud a cake"? I have no idea, but this version is baked in a water bath and served cut into squares. I think there's enough flour and a firm enough state to call it a cake.

[edited: "is a pud a cake" was AngAK's question and joanie replied that this IS considered a pudding.]

12 oz (350 grams) chopped dates
2 C boiling water
1 TBL baking SODA
1 TBL vanilla extract

12 oz (350 grams) flour
1 TBL baking POWDER

12 oz (350 grams) caster sugar (is that "extra fine" sugar?)
1 pound butter
6 eggs

Boiling water for water bath (bain marie).

1 pound butter
2 pounds brown or demerara sugar
2 C (1 pint) double cream (I think DC has more butter fat than our "heavy cream", but HC can be used.)

1. Preheat oven to 350F (175C). Lightly butter TWO 11x7" baking pans.
2. Place the dates in a bowl and cover with boiling water. Mix in the baking SODA and vanilla. Puree, then set aside.
3. Whisk the flour and baking POWDER together and set aside.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs and beat well. Stir in the flour mixture and mix well, then add the date mixture last.
5. Transfer batter to prepared pans, spreading evenly. Bake in a WATER BATH for 1 hour.
6. To make the toffee sauce, melt the butter in a saucepan. Then add the sugar and cream. Simmer gently for 3 minutes.
7. Take the baked hot cake and poke holes all over it with a fork. Pour toffee sauce over cake.
8. Place under a broiler until it bubbles. Take care, as it will burn easily.
9. Serve warm drizzled with even more heavy cream--or if desired, whip the cream and dollop it on top.

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