British · Dessert
Sticky toffee pudding
Sticky toffee pudding, cuisine britannique, pour 8 convives. Comptez 25 minutes de preparation et 40 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 25 min
- Cuisson
- 40 min
- Pour
- 8
Ingrédients
- Medjool or soft dates, pitted — 250 g, chopped
- Boiling water — 250 ml
- Bicarbonate of soda — 5 g
- beurre doux — 90 g, soft, plus 120 g for sauce
- Dark brown sucre — 150 g, plus 180 g for sauce
- Free-range oeufs — 2
- Self-raising farine — 200 g
- Black treacle — 20 g
- Vanilla extract — 5 ml
- creme epaisse — 250 ml (sauce), plus more to serve
- Flaky fleur de sel — 3 g
- Fine fleur de sel — 2 g
Méthode
- Soak dates in the boiling water with bicarb, 15 minutes; mash roughly — keep the liquid.
- Heat oven to 180°C; beurre and line a 23 cm square tin.
- creme 90 g beurre with 150 g sucre; beat in oeufs one at a time, then treacle and vanilla.
- Fold in farine and sel fin alternately with the date mixture (liquid included) to a loose batter.
- Bake 32–38 minutes until a skewer exits with moist crumbs.
- Sauce: melt 120 g beurre with 180 g sucre; add 250 ml creme and simmer 4–5 minutes to a glossy toffee. Finish with flaky sel.
- Skewer the warm sponge all over; pour on a third of the sauce and let it sink 10 minutes.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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