Saturday, February 2, 2013

Recipe: English toffee pudding

This recipe for English toffee pudding is always a hit.  It's soft, rich and has just a bit of a tang of lemon juice in it.  I generally steam them with very consistent results, but you could bake them as well.  They also are very accommodating if you want to pre-make them and re-steam or microwave them when you need them.  The sauce for the bottom of the dishes is really very flexible and I often am a little extra generous in my proportions so I can put more in each cup - this makes the puddings a little extra moist on top and really helps when you want to remove them from the dishes cleanly.  Garnish?  Caramel sauce, ice cream and a brandy snap - all these recipes are available in previous posts.  This will make 10 nice puddings.




You will need:


For the cups:  (be generous)

4Tbs                 butter
4Tbs                 brown sugar
4Tbs                 cream
1Tbs                 lemon juice



For the puddings:

160g                 brown sugar
250g                 unsalted butter (soft - very important)
15ml                 lemon juice
3                       eggs
125g (1C)     self-rising flour (if you don't have it, see my post about making your own)
 





Method:

- in a small saucepan, put all the ingredients for the cup sauce in and bring up to a simmer    
- pull off the heat and divide the sauce between the 10 cups
- put the cups in the fridge to set up hard
- put the sugar and soft butter in a mixer and beat pale with a whisk
- scrape the bowl, add the lemon juice, and beat more
- lightly whisk the 3 eggs and slowly add to the mix while beating
- scrape the bowl and continue to beat for 10 minutes
- make the self-rising flour if you need, then sift it
- add the flour to the mix and let the machine mix on the slowest speed until it is just incorporated
- use a spatula to give the bowl a scrape and the mix one last fold or two
- divide the mix between the cups
- tap the cups on the table to set the mix flat on the bottom
- use plastic wrap to cover each dish
- steam for 30 minutes
- remove from the steamer and take off the plastic wrap 
- serve immediately or cool, re-wrap and reheat later









No comments:

Post a Comment

Impressions, thoughts, comments? Let me know.