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Sticky toffee pudding

2039
VIEWS

Sticky toffee pudding in a Remoska is as delicious as it sounds. It’s the perfect way to end a dinner party or even a relaxed braai at home.

Ingredients                                                        Standard                                              Grand
Water                                                                   575ml                                                   500ml
Dates, dried                                                         200g                                                     400g
Baking powder                                                    1tsp                                                       2tsp
Butter                                                                   100g                                                      200g
Sugar, caster                                                       150g                                                      300g
Eggs, beaten                                                        3                                                              5
Flour, self-raising                                               125g                                                      200g
Mixed spice                                                        1tsp                                                       1tsp
For the sauce:                   
Sugar, light muscovado                                   100g                                                       200g
Butter                                                                  100g                                                       200g
Golden syrup                                                     100g                                                       200g
Cream, double                                                   300ml                                                    575ml
Vanilla essence                                                3 drops                                                 4 drops

Method
Chop the dates and pour boiling water over. Leave to cool. Beat together the butter and sugar until light and fluffy. Gradually beat in the eggs. Fold in the sieved flour, baking powder and mixed spice. Stir in the soaked dates and pour into the Remoska. Cook for approximately 35 – 40 minutes until browned and firm to the touch. For the sauce put all the ingredients in a pan over a low heat and stir until the sugar has dissolved. Add the cream. Simmer and stir until golden brown.

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    Stuart

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