Norton Bavant Snow Scene
Norton Bavant Snow Scene Norton Bavant Snow Scene Norton Bavant Snow Scene Norton Bavant Snow Scene Norton Bavant Snow Scene
The Gallery - Recipes  

Below is Pat's Recipe for Sticky Toffee Pudding which I can guarantee is absolutely gorgeous having enjoyed it very recently (recipe is taken from the Delicious Food Magazine)...




85g softened unsalted butter, plus extra for greasing
225g soft medjool dates, pitted and coarsely chopped
100ml dark rum, (I used brandy)
175g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
150g dark muscovado sugar
2 large eggs

300ml double cream
200g dark muscovado sugar
60g unsalted butter
50ml dark rum or brand

  1. Put dates, rum and 100ml boiling water into a small pan and bring to boil, then simmer for about 5 minutes, stirring occasionally until dates are soft. Set aside to cool
  2. Beat the softened butter and sugar with an electric hand whisk until creamy, add the eggs, one at a time, mixing well after each addition
  3. Sift flour, baking powder and bicarbonate of soda, mixing well. Add flour mixture and dates alternately, adding a little at a time. Spoon evenly between 7 or 8 buttered ramekin dishes
  4. Bake for 15 - 20 minutes at 180 deg C/fan 160c/gas 4 or until a skewer inserted into the centre of each pudding comes out clean.  Cool for five minutes before turning out onto a wire rack
  5. For the sauce, put the cream, sugar and butter into a pan and bring slowly to the boil. Cook for 3 minutes then stir in brandy or rum until sauce has thickened. Pour over the warm puddings and serve immediately

I cheat with the sauce! There is a very good Sticky Toffee sauce from the Carmel range purchased from White Row Country farm shop, Beckington, just off the A36. I dilute this sauce in a saucepan over a low heat with a tablespoonful of golden syrup and some cream.

Or: Freeze the puddings and sauce separately for up to 3 months.  Defrost completely, then reheat at 180 deg /160 fan/gas4 for 8 to 10 minutes.

Per Pudding 936kcals, 50.6g fat, (31g saturated), 7.9g protein, 108.4g carbs, 81.8g sugar, 0.8g salt (for those of you who might be trying to diet since Christmas)!

Back to all recipes    



WEBSITE DESIGN: Juice Factory Website Design