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Pudding 1¼ cups chopped pitted dates 1 cup water 1 teaspoon instant coffee granules ¼ cup hot water 2 cups all-purpose flour 4½ teaspoons baking soda2¾ teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon ground ginger¼ teaspoon nutmeg 1/3 cup unsalted butter, room temperature 1 cup granulated sugar ¼ cup loosely packed brown sugar 3 large eggs
Bourbon Toffee Sauce 1¼ cups unsalted butter 1⅔ cups loosely packed brown sugar 1¼ cups 35% cream 2 tablespoons bourbon 1½ teaspoons pure vanilla extract
- Preheat the oven to 350°F. Grease a 9-inch square baking pan or twelve6-ounce ramekins with butter or non-stick cooking spray. Arrange ramekins on a baking sheet.
- To make the pudding, in a medium saucepan, combine the dates and 1 cup water. Cook over medium heat until the dates have softened and the water has evaporated, about 8 minutes. Mix the instant coffee with 1/4 cup hot water and add it to the dates. Continue cooking until all the liquid is gone. Set aside to cool.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger and nutmeg.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the cooled date mixture.
- With the mixer on medium speed, add the flour mixture to the creamed butter and date mixture in 3 additions, mixing until just combined and stopping to scrape down the sides of the bowl at least once. Pour the batter into the prepared pan or fill individual ramekins two-thirds full.
- Bake the ramekins for 20 minutes or the large pudding for 30 to 40 minutes or until a toothpick inserted in the centre comes out clean. For even baking, rotate the baking sheet front to back halfway through. Allow the pudding to cool slightly.
- To make the bourbon toffee sauce, in a small saucepan, melt the butter over medium heat. Add the brown sugar and cream and continue cooking, stirring occasionally, until the sugar is fully dissolved. Bring to a boil and cook, stirring, until the sauce is slightly thickened. Remove from the heat and stir in the bourbon and vanilla.
- Poke the tops of the baked pudding with a skewer and pour the sauce over the top, reserving some for serving. The pudding can be stored in an airtight container for up to 5 days. Reheat the sauce and pudding in the microwave until hot.
bon appetit
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