Toffee Sticks
6 servings
40 minutes
This dessert has a very archival, almost Victorian look, but was actually invented in the 70s - so just over forty years ago - and quickly became a classic.
1
Prepare the necessary ingredients.
2
Place the pan on high heat, add butter, cream, half of the demerara sugar, and a pinch of sea salt.
- Butter: 160 g
- Heavy cream 35% fat: 160 ml
- Demerara sugar: 320 g
- Coarse sea salt: pinch
3
Wait for the sugar to dissolve, reduce the heat, and cook the sauce while stirring for about five minutes.
4
Sprinkle chopped dates with soda and pour 80 ml of hot boiled water.
- Pitted dates: 160 g
- Baking soda: 6 g
5
Mix olive oil with the remaining sugar, add a lightly beaten egg, and stir well.
- Olive oil: 1 tablespoon
- Demerara sugar: 320 g
- Chicken egg: 1 piece
6
Mix flour, baking powder, and a pinch of salt in a separate bowl, then gently add to the egg-sugar mixture.
- Wheat flour: 160 g
- Baking powder (raising agent): 6 g
- Coarse sea salt: pinch
7
Then add dates to the dough.
- Pitted dates: 160 g
8
Distribute the prepared dough into the molds.
9
Wrap them in foil and place in an oven preheated to 180 degrees for twenty-five minutes. To check the pudding's readiness, you can insert a knife or toothpick - they should come out clean from the batter.
10
Remove the pudding from the molds and pour hot sauce over it.
11
Serve with a very cold spoonful of sour cream.
- Sour cream (30%): to taste
