Toffee pudding
8 servings
60 minutes
Toffee pudding is a true embodiment of tenderness and rich flavor. Its roots go deep into traditional cuisine, and the combination of dates and caramel sauce makes it a special treat. The velvety texture of the pudding soaked in aromatic sauce resembles toffee and provides incredible pleasure. Sweet but not cloying, it is perfect as a dessert after dinner. Each serving is a warm, soft piece with a light caramel note that pairs perfectly with a cup of strong tea. Dates give it a subtle fruity hint, while cane sugar and butter create that depth of flavor. This pudding is easy to make, and its rich taste makes it a favorite dessert for holidays and cozy family evenings.
1
Brew tea and finely chop the dates. Strain the tea and boil the dates in it for 3 minutes, add baking soda, remove from heat and cool.
- Black tea: 4 g
- Dates: 260 g
- Water: 300 ml
- Soda: 3 g
2
Knead a liquid dough from oil, brown sugar, eggs, flour, and baking powder. Mix everything thoroughly with a mixer to avoid lumps. Add dates soaked in tea to the dough.
- Butter: 100 g
- Cane sugar: 200 g
- Chicken egg: 3 pieces
- Wheat flour: 210 g
- Baking powder: 16 g
- Dates: 260 g
3
Place baking paper in a square form to prevent the pudding from burning, and pour in the batter. Bake at 180 degrees for 25-30 minutes.
4
Now let's prepare the sauce, it tastes like caramel. In a saucepan, melt the butter and add brown sugar; when the sugar and butter start to separate and smoke a bit, add cream in a thin stream while continuously stirring. In the end, our sauce should have the color of boiled condensed milk, not light but dark.
- Butter: 100 g
- Cane sugar: 200 g
- Cream: 400 ml
5
When our pudding is ready and has cooled slightly, flip it onto a flat plate, poke several holes with a fork, and pour the sauce over it. All of this should be done simultaneously for the sauce to absorb faster.
- Cream: 400 ml
6
That's it, your toffee pudding is ready! Enjoy your meal!