My pudcast today is brilliant sticky toffee pudding. It’s a very easy recipe that I didn’t cook for a long time but it is absolutely delicious now that anybody he doesn’t want to eat all the pudding. All right, let’s get to the ingredients. Well first of all, I’ve got here some dates, bicarbonate soda, boiling water, butter, sugar, eggs, flour, vanilla extract, eggs, and carnation caramel to go on top.
First of all, we need to chop up the dates and these are stone dates which should make it easier. I’d like to chop into small pieces like that. Put them to a bowl, the bicarbonate soda and the boiling water and just leave them, just wait for a couple of minutes when you may rest the bits of pieces. This is the funniest part, so butter, a cup of sugar, and out electric beater to cream it up nice and fluffy. Then we add one egg. We’ll tip here with the egg and butter at the same temperature. It doesn’t harder when we’re making sponge cakes. It foams out the fridge and what happens is the pot set sort of quickly, here we go. Perfect! Look at that.
Alright, so it’s nice and light and fluffy. Add the flour. Now this is sift flour. If you don’t sift the flour sometimes it will pack as flour in the cake sponge so this is the few recipes where you need to sift the flour before you start. Like that and just mix it and be very careful over beating this. Now as you have it with a heavy sponge. Do some works in the flour and it will turn it tough. I’ll add with touch of vanilla, two cups of that, vanilla extracts, and then this is the weird part, you have to pour liquid into it. It goes and goes all the rules of making sponges but it does work trust me. I just want it to make it batter.
Then put them into a lined baking tin and I put it into the oven, 180 degrees just full. Now you can also make go that, mix some smooth individual ramekins between six and nine depending on how much you need to. I'm not cooking 25 minutes as opposed to 45 to 50 minutes for this pudding.
Once the pudding is cooking this is the sauce with carnation caramel here. And all it needs to is just warm that through a very gently in sauce in our microwave. It’s up to you, just be careful and just warm in a gentle heat and then mix here you will lose enough considerably. You know as you’re cooking it we’re just going to roll the whole thing through and you’re ready in it sticky topping pudding sauce.
Now to serve, so now it’s warm and ready. Let’s take a big spoon and take out a big chunk of the pudding after let’s see the grapes somewhere right there and spoon over. I’ll taste the pudding. So there it is probably the most famous pudding in the UK at the moment to heat up a pudding with a fabulous sauce.
To know about delicious recipes go to Carnation.co.uk.
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