Food recipes
Vickys Sticky Toffee Pudding, Gluten, Dairy, Egg & Soy-Free
Vickys Sticky Toffee Pudding, Gluten, Dairy, Egg & Soy-Free Ingredients: dates, deglet noor milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic leavening agents, baking soda butter, with...
Vickys Sticky Toffee Pudding, Gluten, Dairy, Egg & Soy-Free
Ingredients:
dates, deglet noor
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, baking soda
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
sugars, brown
butter, without salt
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat the oven to gas 5 / 190C / 375F and line a 20cm square cake tin with baking paper
Quarter the dates and add to a saucepan with the milk and water.
Let simmer until the dates have softened
Take the pan off the heat, stir in the bicarb of soda (it'll froth up) and set aside to cool
Cream the spread and sugar together until light and creamy then stir in the cooled date mixture
Add the flour and spices and fold in
Spoon into the tin and bake for 30 minutes, the top of the sponge should spring back when gently pressed
In a pan, melt together the syrup, sugar, spread and vanilla and simmer without stirring for 5 minutes
Let cool slightly then stir in the cream
Poke some holes in the top of the cake with a knife and pour half of the toffee sauce over the cake surface when it comes out of the oven.
Serve the other half in a jug so everyone can add extra if they'd like
Cut into squares and serve warm with custard, ice cream or cream
Ingredients:
dates, deglet noor
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, baking soda
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
sugars, brown
butter, without salt
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat the oven to gas 5 / 190C / 375F and line a 20cm square cake tin with baking paper
Quarter the dates and add to a saucepan with the milk and water.
Let simmer until the dates have softened
Take the pan off the heat, stir in the bicarb of soda (it'll froth up) and set aside to cool
Cream the spread and sugar together until light and creamy then stir in the cooled date mixture
Add the flour and spices and fold in
Spoon into the tin and bake for 30 minutes, the top of the sponge should spring back when gently pressed
In a pan, melt together the syrup, sugar, spread and vanilla and simmer without stirring for 5 minutes
Let cool slightly then stir in the cream
Poke some holes in the top of the cake with a knife and pour half of the toffee sauce over the cake surface when it comes out of the oven.
Serve the other half in a jug so everyone can add extra if they'd like
Cut into squares and serve warm with custard, ice cream or cream