Toffee Sticks
6 servings
40 minutes
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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.
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Pitted dates160 g
Demerara sugar320 g
Butter160 g
Wheat flour160 g
Chicken egg1 piece
Cream 35%160 ml
Sour cream 30% to taste
Olive oil1 tablespoon
Baking powder6 g
Soda6 g
Coarse sea salt pinch
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
- Cream 35%: 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
- 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: 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