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  1. #1
    PAG
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    PAG's Sticky Toffee Pudding with Pecan Toffee Sauce

    Got a couple of friends coming around for lunch tomorrow, so time to dust of the recipe for desserts. Main will be a cottage pie, which I"ll post up after made tomorrow.

    Anyway, plan was to make the puddings today, freeze them overnight, then defrost, reheat, and make the toffee sauce before serving.

    So, started off with 175g of chopped dates, 150g caster sugar, 175g self raising flour, 75g butter (at room temperature), 1/2 tsp vanilla essence, 2 tsp coffee essence, 3/4 tsp bicarb, and a couple of large beaten eggs.



    Start off with putting the dates in a bowl, then add 175ml boiling water, then add the vanilla, coffee and bicarb, then put to one side.



    Then, in a large bowl, put the sugar and butter together and whisk (electric hand whisk is best) until it's light and fluffy. Gradually add the eggs a little at a time whilst continuing to whisk.



    Then, using a metal spoon, fold in the flour.



    Once mixed, fold in the date mixture, again with a metal spoon.



    Then divide the mix equally between 6 ramekins, having lightly oiled the ramekins first (Use a flavourless oil like groundnut).



    Put in an oven at 180C for around 25 minutes.



    When taken from the oven, leave to cool for about 5 minutes.



    Before removing from the ramekins, slice the tops off so that the base of the puddings will sit level. I've put the puddings into a sealed plastic box for going into the freezer.



    To be continued with the sauce tomorrow.........

  2. #2
    a cookin' an' a bookin' Luigi's Avatar
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    Yum.


    Quote Originally Posted by PAG View Post
    Got a couple of friends coming around for lunch tomorrow,
    I'll bring a half-full box of Mont Clair.

  3. #3
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    Looks good.... nice mise and such a clean oven!!

  4. #4
    Thailand Expat David48atTD's Avatar
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    I wish we had scratch and smell computers

    Looks great.

  5. #5
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  6. #6
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    That looks nice....why cut off the tops?

  7. #7
    hangin' around cyrille's Avatar
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    fuck me those look irresistible.

    pecans are cheap in the gulf.

    i love 'em.

    i don't adulterate them with sugar and sponge and all that shit.

    which leaves me with leeway to adulterate elsewhere.

  8. #8
    PAG
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    Quote Originally Posted by CSFFan View Post
    That looks nice....why cut off the tops?
    Because you turn them upside down (see photo in box) and later you want them to be level when the sauce is spooned over and they're reheated. All will be revealeaded tomorrow.

    Also a good opportunity to taste the cut offs and make sure the puddings are as you want them.

  9. #9
    Thailand Expat Dillinger's Avatar
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    Are you guys boycotting the World Cup by chance?

  10. #10
    PAG
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    OK, to finish off.

    First chop up 25g of Pecan nuts.



    In a saucepan, put the Pecan nuts along with 175g of soft brown sugar, 120g unsalted butter, and 6 tbps of thick cream.



    Then, heat gently until all of the sugar has dissolved, and you have a rich sauce.

    Having defrosted the puddings and put them in a dish (or not if you haven't frozen them before), spoon the sauce over the puddings, knocking from the top any chips of Pecan nuts. They then go under a grill for a few minutes, where the sauce will slightly caramelise the tops. Then serve hot, spooning the sauce from the dish over the individual puddings. Have some whipping cream available to pour over the top, and watch the faces of your guests when they taste them.




  11. #11
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    ^Best. Desert Thread. Ever.

  12. #12
    Thailand Expat Dillinger's Avatar
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    Run away with me Pag

  13. #13
    Thailand Expat David48atTD's Avatar
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    Quote Originally Posted by Dillinger View Post
    Run away with me Pag
    Impossible to travel ... his Man Card was revoked ... apparently.

  14. #14
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    ffs, first the cottage pie

    and then the afters!

  15. #15
    a cookin' an' a bookin' Luigi's Avatar
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