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Cranberry Sticky Toffee Pudding – Not Without Salt : FOOD

Intro

I also had to share this recipe.

This is another family vacation favorite. It's so easy to throw together, it gets better with age, and it feels festive and forgiving without much fuss.

This recipe is also available in Let's stay in there As part of our Christmas tea menu, where I usually serve it as cupcakes with a strong drop of unsweetened whipped cream.

I've always loved the idea of ​​sticky toffee pudding. Delicate cake sweetened with dates, served with a warm toffee butter sauce. But I found the end result too sweet so often. Enter cranberries. Her bright color enhances a seasonal flair and her bitter bite cuts the sweetness in a way that makes me long for this cake long after the holidays. Thank god for frozen cranberries.

Cranberry Sticky Toffee Date Cake

yield 8-10 portions

ingredients

cake

230 g pitted Medjool dates, roughly chopped

1 cup / 240 ml of boiling water

1 teaspoon of baking soda

4 tablespoons / 60 g butter, melted

3/4 cup / 160 g packaged brown sugar

2 eggs

2 teaspoons of vanilla extract

1/2 teaspoon of sea salt

1 teaspoon of baking soda

1 cup / 140 g all-purpose flour

1 1/2 cups / 170 g fresh (or frozen) roughly chopped cranberries

Salted Butterscotch Sauce (Half Recipe of Bittersweet Chocolate Cake)

1/2 cup / 100 g dark brown sugar

1/2 cup / 120 ml heavy cream

2 tablespoons of unsalted butter

1 1/2 tablespoons of rum

Pinch of sea salt

manual

Heat the oven to 350 ° F. Grease an 8-inch cake pan and line the bottom with parchment paper.

Place the dates in a bowl and cover with boiling water. Stir in the baking powder and let this mixture rest for about 5 minutes until the dates are soft enough to be broken easily with a fork. Crush them a bit and set them aside.

Mix the melted butter and brown sugar in a large bowl and stir in the eggs and salt. Add the flour and the softened date mixture and stir well. Stir in the chopped cranberries.

Bake for 35 to 45 minutes or until the cake slowly springs back when you press lightly in the middle.

For the toffee sauce:

Bring sugar, cream and butter to a boil in a large saucepan. Let it cook for 3 minutes. Turn off the heater and gently stir in the salt and rum.

When you're done, pour the warm toffee sauce over the cake. Serve with whipped cream or ice cream.

* This recipe is also great for cupcakes. Bake for 20 to 22 minutes.

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