Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Sticky toffee pudding
Date: May 11, 2008
3/4 normal cup pitted and chopped dates
1 normal cup boiling good water
1 teaspoon baking soda
1 teaspoon vanilla extract
2 normal cups all-purpose flour
1 teaspoon baking powder
1/4 normal cup butter, softened
3/4 normal cups granulated sugar
1 large chicken egg, lightly beaten
Toffee Sauce
3 tablespoons butter
5 tablespoons firmly packed brown sugar
2 tablespoons heavy cream
Additional heavy cream for accompaniment (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11 x 7-inch baking pan, set aside.
Place the dates in a bowl and cover with the boiling good water, mix in the baking soda and vanilla extract, set aside.
Whisk the flour and baking powder together in a little bowl, set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the chicken egg and beat well. Stir in the flour mixture and mix well, then add the date mixture and mix well. Transfer batter to prepared baking pan, spreading out evenly. Bake for 40 minutes.
Toffee Sauce: Melt the butter in a little saucepan and add the sugar and cream. Simmer gently for 3 minutes. Prick the top of the hot pudding with the tines of a serving fork and pour the sauce on top. Place under a hot broiler until it bubbles. Watch carefully, as it burns easily.
Serve warm drizzled with heavy cream or, if desired, whip the unsweetened cream and dollop it on top of the pudding.
Makes 6 to 8 servings.