Little Sticky Toffee Puddings
Ingredients:
6 ounces (168g) dates, pitted, chopped
1 teaspoon (5mL) vanilla
3/4 teaspoon (3mL) baking soda
1/3 cup (90mL) butter at room temperature
2/3 cup (160mL) sugar
2 large eggs, beaten
1 cup (250mL) self-rising flour, sifted
Sauce:
6 Bigelow Vanilla Caramel tea
bags
1/2 cup (125mL) whipping cream
1 cup (250mL) brown sugar
1/2 cup (125mL) butter
Yield: Serves: 8 - Prep Time: 15 minutes - Cook Time: 25
minutes
Instructions:
Preheat oven to 350*F (180*C).
Prepare 8 6-ounce ramekins or custard cups by spraying with cooking
spray.
Place dates in a bowl, cover with 6 ounces (180mL) boiling water.
Add vanilla and baking soda and set aside.
In a large mixing bowl or food processor, cream butter and sugar
together, beating until the mixture is pale light and fluffy.
Gradually add beaten eggs; beat after each addition.
Fold in sifted flour, then add date mixture. The mixture will be
quite wet, but that is perfectly correct and gives the puddings
their lightness.
Divide the mixture evenly among the custard cups; place them on a
baking tray and bake for 25 minutes.
Remove from oven and allow them to cool for 5 minutes before
unmolding. If they have risen too much slice a little off the top
so that they can sit evenly on the plates.
Make the sauce by heating cream in a saucepan. Add tea bags and
simmer for 5 minutes. Remove tea bags, squeezing well. Combine
remaining ingredients in the same saucepan and heat very gently
until the sugar has melted and all the crystals have dissolved and
sauce is thickened.
The puddings can be made ahead and frozen if desired. Defrost and
heat for 30 seconds in microwave, pour hot sauce over and serve
with whipping cream or ice cream.
This sauce would be wonderful over ice cream pound cake, angel food
cake or any dessert that calls for a toffee sauce.
Nutritional Information:
Nutritional Information Per Serving: 1 pudding
Calories: 513
Total Fat: 24.3g
Saturated Fat: 16.7g
Umsaturated Fat: 7.2g
Trans Fat: 0g
Cholesterol: 120.1mg
Carbohydrates: 71.5g
Protein: 3.9g
Dietary Fiber: 1.9g
Sodium: 152.3mg
Potassium: 265.1mg