He did it again! Jaime suprised us with a new book, just one year after he published his last one here we have a new book with 100 recipes more. Of course I didn't want to miss this one on my collection and I order it. So I totally recomend you if you are doubting to buy or not. I did already some of his recipes and today I wanted to share with you this sticky toffee version which appears in this new book I can just say it is absolutly amazing, I ate several versions, I have to say I'm a big fan of sticky toffee. But defently this turned my favorite. Sticky toffee pudding is one of the classics of the british cuisine, which it has a very moist cake made from dates and served with warm toffee sauce.
Sticky Toffee Pudding
Makes 24 cm bundt cake tin
Cake
4 Earl Greay tea bags
450 g fresh dates
1 teaspoon ground cinnamon
1/2 nutmeg for grating
170 unsalted butter at room temperature
340 g self-raising flour
170 g golden caster sugar
170 g dark muscovado sugar
4 large eggs
Maldon salt for dusting
Preheat the oven to 180ยบ
Pit the dates and finley chop them. Place the tea bags in a jug and cover with 300 ml of boiling water for 3 ½ minutes. Remove the bags, add the copped dates and the cinnamon and leave it for 10 minutes. After blend this mixture and set aside.
Cream the butter and the sugars in a large bowl, add the eggs one by one. Add the flour and finally the date mixture. Pour this mixture into the tin, level with a spatula. Bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
Toffee sauce
As soon as de cake is done, allow to coold down in the tin on a wire rack and transfer to a plate and brush it with the caramel sauce. Sprinkle with the Maldon sea and serve with a jug of caramel sauce.
Cake
4 Earl Greay tea bags
450 g fresh dates
1 teaspoon ground cinnamon
1/2 nutmeg for grating
170 unsalted butter at room temperature
340 g self-raising flour
170 g golden caster sugar
170 g dark muscovado sugar
4 large eggs
Maldon salt for dusting
Preheat the oven to 180ยบ
Pit the dates and finley chop them. Place the tea bags in a jug and cover with 300 ml of boiling water for 3 ½ minutes. Remove the bags, add the copped dates and the cinnamon and leave it for 10 minutes. After blend this mixture and set aside.
Cream the butter and the sugars in a large bowl, add the eggs one by one. Add the flour and finally the date mixture. Pour this mixture into the tin, level with a spatula. Bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
Toffee sauce
125 g unsalted butter
60 g dark muscovado sugar
60 g golden caster sugar
150 ml heavy cream
25 ml dark rum (optional) I didn't use it
When your cake is almost ready start doing the caramel sauce. Melt the cubbed butter in a pan in a medium heat. Add the sugars, once disolved add the double cream and if desired the rum. Bring it to boil, and simmer for 5 minutes.60 g dark muscovado sugar
60 g golden caster sugar
150 ml heavy cream
25 ml dark rum (optional) I didn't use it
As soon as de cake is done, allow to coold down in the tin on a wire rack and transfer to a plate and brush it with the caramel sauce. Sprinkle with the Maldon sea and serve with a jug of caramel sauce.
Serve it warm but also possible to keep up to 2 days covered at room temperarute. This cake is normally also served with ice cream or custrad, but you don't really anything else to enjoy this lovely and tasty cake.
Have a nice week.
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