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STICKY TOFFEE
PUDDING
Instructor: Richard Feroze
416.710.8126

Richard.Feroze@Outlook.Com

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ingredients list

  • 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups sifted all-purpose flour plus more for pan
  • 1 1/2 cups chopped pitted dates (about 6 ounces)
  • 1 teaspoon (5mL) baking soda
  • 1 teaspoon (5mL) baking powder
  • 1/2 teaspoon (2mL) sea salt, or just a pinch
  • 1 cup (250mL) sugar
  • 1 teaspoon (5mL) vanilla extract
  • 2 large eggs

Step 1
Preheat oven to 350°F. Butter and flour Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda.
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Step 2
Set aside; let cool. Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl.


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Step 3
Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy).

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Step 4
Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
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Step 5
Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack.
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Sticky Toffee Pudding

A Sweet Toffee Sauce and Cold Whipped Cream are a classic pairing.


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Feroze Kitchens Co. | Chef & Owner:  Richard Feroze, R.S.E.
[Toronto] 416.710.8126 | [Vancouver] 778.990.7660
Richard.Feroze@Outlook.com
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