{"id":9852,"date":"2016-03-14T00:07:48","date_gmt":"2016-03-14T00:07:48","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=9852"},"modified":"2021-02-16T12:46:57","modified_gmt":"2021-02-16T19:46:57","slug":"sticky-date-and-toffee-pudding","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/sticky-date-and-toffee-pudding\/","title":{"rendered":"Sticky Date and Toffee Pudding"},"content":{"rendered":"<p><b>Sticky Date and Toffee Pudding<\/b><\/p>\n<ul>\n<li>For 60 people<\/li>\n<\/ul>\n<h2>CAKE<\/h2>\n<ul>\n<li>Chopped dates 1.4 kg<\/li>\n<li>Water 1.7 l<\/li>\n<li>Bicarbonate of Soda 2 tablespoons<\/li>\n<li>Margarine or Butter 700 g<\/li>\n<li>Caster Sugar 750 g<\/li>\n<li>Eggs 12<\/li>\n<li>Vanilla Essence 2 tablespoons<\/li>\n<li>Self-raising flour 1.5 kg<\/li>\n<\/ul>\n<h2>SAUCE<\/h2>\n<ul>\n<li>Soft brown sugar 900 g<\/li>\n<li>Cream 750 ml<\/li>\n<li>Butter (<u>NOT<\/u> margarine) 700 g<\/li>\n<\/ul>\n<h2>PREPARATION<\/h2>\n<ul>\n<li>Pre-heat oven to 190 C. Oil lightly and line 2 medium sized aluminium tins.<\/li>\n<li>Put dates and water in a pan, bring to boil. Remove from heat and stir in the soda. Leave to cool in a sink filled with cold water.<\/li>\n<li>Beat softened butter and sugar together with balloon whisk on high speed, until pale and creamy. Add eggs, one by one, and vanilla essence.<\/li>\n<li>Take mixing bowl off the mixer, add the cooled dates and mix in, sieve the flour into the bowl and now fold it into the butter mix with a spatula with large movements, trying not to over beat it.<\/li>\n<li>Fill into the prepared tins. Bake in the oven for 50 min to one hour or until a skewer, inserted into the centre of the cake, comes out clean.<\/li>\n<li>To make the sauce, put all ingredients into a pan and bring slowly to the boil . Simmer on low heat for 1 minute.<\/li>\n<li>To serve: Serve once cake has cooled a bit, or if pre-prepared: Reheat cakes covered with aluminium foil for 20 minutes at gas 4, and heat up sauce on low heat.<\/li>\n<\/ul>\n<h2>From TV &#8211; Alton Brown<\/h2>\n<ul>\n<li>Preheat oven to 350\u00ba<\/li>\n<li>Use popover pan<\/li>\n<li>butter<\/li>\n<li>cream<\/li>\n<li>treacle &#8211; molasses and brown sugar and espresso powder<\/li>\n<\/ul>\n<ol>\n<li>Melt 150 gm butter in&nbsp; a pan (11 TBL) over low heat<\/li>\n<li>300 gm brown sugar<\/li>\n<li>90 gm molasses<\/li>\n<li>1 TBL instant coffee powder (preferably espresso)<\/li>\n<li>1\/2 tsp salt\n<ul>\n<li>Whisk over heat till starts to bubble<\/li>\n<\/ul>\n<\/li>\n<li>Add 3\/4 C heavy cream<\/li>\n<li>simmer for 2-3 minutes, then set aside\n<ul>\n<li>Combine to make cake<\/li>\n<\/ul>\n<\/li>\n<li>105 gm AP flour<\/li>\n<li>3\/4 tsp baking soda<\/li>\n<li>1\/2 tsp baking powder<\/li>\n<li>1\/2 tsp kosher salt\n<ul>\n<li>In food processor<\/li>\n<\/ul>\n<\/li>\n<li>150 gm pitted Medjool Dates<\/li>\n<li>3\/4 C boiling water\n<ul>\n<li>Pulse to break apart<\/li>\n<\/ul>\n<\/li>\n<li>Add 1 egg, plus 1 egg yolk<\/li>\n<li>85 gm melted butter<\/li>\n<li>65 gm dark brown sugar<\/li>\n<li>50 gm granulated sugar<\/li>\n<li>1\/2 tsp vanilla<\/li>\n<li>1\/2 tsp instant espresso powder\n<ol>\n<li>Pulse to combine<\/li>\n<\/ol>\n<\/li>\n<li>Add flour mixture plus<\/li>\n<li>70 gm more pitted dates\n<ol>\n<li>Pulse to combine<\/li>\n<\/ol>\n<\/li>\n<li>Spoon in 2 tsp topping mix into popover pan<\/li>\n<li>#10 (2.5 oz) batter into cups &#8211; about 2\/3 of the way up<\/li>\n<li>Bake 11 minutes<\/li>\n<li>Rotate pan, then tap on counter to collapse<\/li>\n<li>Bake 11 more minutes or 211 degrees<\/li>\n<li>Remove, let cool a bit, then use a chopstick to break them free of the pan<\/li>\n<li>Poke about 5 holes using the stick<\/li>\n<li>Top with 1-2 TBL more toffee<\/li>\n<li>Broil for 1-2 minutes when ready to serve<\/li>\n<li>Invert pan and tap on counter<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sticky Date and Toffee Pudding For 60 people CAKE Chopped dates 1.4 kg Water 1.7 l Bicarbonate of Soda 2 tablespoons Margarine or Butter 700 g Caster Sugar 750 g Eggs 12 Vanilla Essence 2 tablespoons Self-raising flour 1.5 kg SAUCE Soft brown sugar 900 g Cream 750 ml Butter (NOT margarine) 700 g PREPARATION &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/sticky-date-and-toffee-pudding\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sticky Date and Toffee Pudding&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[],"class_list":["post-9852","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=9852"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9852\/revisions"}],"predecessor-version":[{"id":21282,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9852\/revisions\/21282"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=9852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=9852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=9852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}