After having several pitiful requests from my husband for my Sticky Toffee Pudding (no euphemism intended) last weekend I gave in and made one.
The weather is cold and horrible and what’s more perfect than toffee and a warming Whisky?
Pecan and Whisky Stick Toffee Pudding!
It goes like so:
175g chopped dates (soaked in boiling water to cover them, leave to soften)
1 tsp bicarb of soda
50g salted butter
75g demerara sugar
75g molasses sugar
175 SR flour
1 tsp vanilla extract (essence will do if you can’t afford the expensive stuff)
Throw it all in the food processor and blitz for a minute or so until it is smooth and even in colour.
Grease a large-ish dish (ceramic is fine)
Mix in 50g of pecan pieces into the mix and then pour into greased dish.
Cook it at the usual 180 degrees for about 40 minutes until a skewer comes out clean etc…
250ml double cream
80g molasses sugar
30 – 35ml of Whisky (whatever you have)
Easy this bit – melt them together in a pan till bubbling and milky coffee colour.
Next – pour the sauce over the cooked cake and put under the grill until bubbly and sticky and delicious!
I would serve with a generous pour of double cream.