Steamed Sticky Toffee Pudding Gemmas Bigger Bolder Baking

Steamed Sticky Toffee Pudding  Gemmas Bigger Bolder Baking

Sticky Date Pudding youre my favourite and always will be. Also known as Sticky Toffee Pudding, the simple trick that makes all the difference is to pour some Butterscotch Sauce over the warm cake when it comes out of the oven. It makes it ultra moist and gives it that intense dark colour. Plus, more sauce to serve, of course!

Sticky date pudding a childhood favourite

It is the only store bought dessert my mother ever bought and only on special occasions. And as much as I loved it, my one gripe was always that there was not enough Butterscotch Sauce to go around.

I know this recipe is called Sticky Toffee Pudding by most of the world other than Australia and New Zealand it seems. And given that dates are the key ingredient in the pudding, I would say weve got it right for this one!

One for everyone or a big one to share

Recipe video above. You're my favourite pudding - and always will be.. My favourite part is poking holes in the pudding and pouring over the hot butterscotch sauce so it soaks in, making it so ultra moist. And then of course serving it with even more sauce!

To freeze Individually wrap each pudding cake in saran wrap, then place them in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the microwave until warm to the touch. You can also freeze the toffee sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge as well and reheat in a saucepan or microwave until warm.

Since my oven doesn't support baking, I was very much sad seeing the wonderful recipes in different blogs. Recently in Maria's Menu, I saw the recipe of a steamed cake and it gave me the idea that cakes can be prepared in this way also. Started searching for steamed cake recipes and tried making a Banana steamed cake. To my surprise it turned out super.

Preheat the oven to 325F and adjust the rack to the center of the oven. Butter or spray a baking pan, line the bottom with parchment paper, aluminum foil, or wax paper, then butter or spray it again.

Fill a large saucepan with boiling water, place steamer on top, then place the pudding in the steamer. Cover with a lid or with a couple of layers of aluminum foil tightly wrapped over the pudding and pan to form a tight seal.

Fusion cuisineis one that combines elements of differentculinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. Fusion food is a general term for the combination of various forms of cookery and comes in several forms.

Substitution for self raising flour to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. Butter conversion: Check out here for butter conversion.

Like myother steamed puddings, this sticky toffee pudding is super moist because this type of cake is made by steaming, adding lots of moisture. The oven, which uses dry heat, can dry out other types of cake..

You will need some special equipment, which Ill go over below, to create this steamed pudding, but I do hope you give it a chance! This is also one of my Bold Baking Worldwide recipes, where Im launching a recipe from around the globe each Monday this year! Check out last weeks South AmericanAlfajores.

Steamed sticky toffee pudding isnt what Americans would typically think of when they hear the word pudding. Rather, its a traditional British dessert that is essentially a steamed cake, which means it is super moist, served with a warm sauce.

You can store any leftover steamed sticky toffee pudding in an airtight container at room temperature for up to 4 days. These puddings also freeze really well and will last for up to 4 weeks in the freezer!


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