Sticky toffee puddings with whisky sauce
Ingredients:
1/2 cup coarsely chopped dried apples
1/4 cup coarsely chopped pitted dates
1/4 cup coarsely chopped dried figs
1 cup water
1 tsp baking soda
1/4 cup unsweetened applesauce, strained
3/4 cup all-purpose flour
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp ground allspice
Pinch each nutmeg and salt
1/3 cup unsalted butter, softened
1/2 cup brown sugar
2 large eggs, room temperature
1/2 tsp almond extract
1 tsp lemon zest
Sauce:
2 tbsp unsalted butter
1/2 cup brown sugar
1/4 cup whisky
2/3 cup whipping cream
1 oz coarsely chopped toasted almonds
Cooking Instructions:
Preheat oven to 350°. Combine dried apples, dates, figs and water in a small saucepan set over medium-high heat. Bring to a boil and simmer until liquid evaporates, about 10 to 15 minutes. Remove pan from heat, stir in baking soda and cool.
Mix strained applesauce into dried fruit mixture. Set aside. Sift flour, cinnamon, baking powder, allspice, nutmeg and salt into a bowl and reserve.
Using a hand mixer set at high speed, beat butter and sugar together in a large mixing bowl until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in extract and zest. Add dried fruit and flour mixtures alternately, beating on low speed until just combined. Spoon batter into eight lightly greased 1/2-cup volume ramekins. Bake on centre rack of preheated oven for 15 to 20 minutes, or until a tester comes out clean.
Meanwhile, prepare sauce. Combine butter, sugar and whisky in a small saucepan set over medium heat, stirring until sugar dissolves. Add cream, increase heat to medium-high and bring mixture to a boil. Simmer until sauce thickens and takes on a rich brown colour, about 5 to 10 minutes. Stir in toasted almonds.
Turn puddings out onto dessert plates, spoon on sauce and serve.
Read more in Recipes and From Scratch
0 Comment