Sticky Toffee Pudding
De retour d'un petit séjour en Ecosse, j'étais tenté de vous proposer la recette de la panse de brebis farcie, localement appelée Haggis. Finalement, j'opte pour une recette non moins calorique mais plus abordable pour les papilles, le Sticky Toffee Pudding ! La recette en français, avec les conversions, est en bas du post.
Recette pour : 8 personnes Préparation : 20 minutes Cuisson : 30 minutes
INGREDIENTS
Pudding
2 oz butter soft
6 oz granulated sugar
8 oz plain flour
1 teaspoon baking powder
1 egg
6 oz chopped dates
1/2 pint boiling water
1 teaspoon baking soda
1 teaspoon vanilla essence
Toffee Sauce
3 oz soft brown sugar
1 oz butter
2 tablespoons double cream
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PROGRESSION
1 - Chop the dates and flour lightly. Pour the boiling water over the
dates and mix in the bicarbonate of soda and add
the date mixture to the batter and mix well.
2 - Cream together the margarine and sugar. Sift together the flour and
baking powder. Beat the whisked egg into a creamed mixture with a
little of the flour and baking powder and continue beating for about a
minute before adding the rest of the flour/baking powder.
3 - Place in a buttered tin and bake for 30 minutes at 350F.
4 - When the pudding is cooked, heat the brown sugar, butter and cream
and simmer gently for 3 minutes.