Whittard Sticky Toffee Pudding White Hot Chocolate 350g

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Prevent over-working the batter once the flour is added. Sift in the dry ingredients then mix in until just combined. Looking for smaller portions? Use smaller ramekins to make single-serving puddings. Your cook time will be closer to 30-40 minutes! Freezing: Separate the pudding into individual servings and wrap each serving tightly with plastic wrap and place in a freezer-safe resealable bag for up to 3 months. Place the dates in a bowl with the bicarb soda and the boiling water. Stir until the soda dissolves and leave to cool. Steps one and two can be done a day ahead.

That's not to say this panini didn't embody the festive spirit as the pork sausages wrapped in bacon reminded me of those oh-so-popular Christmas sides. Cream together the butter and sugars in a bowl until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition, then add the rest of the flour. Some puddings are prepared in Bundt cake pans, while others are in a standard baking dish. In this one, I recommend an 8-½ inch porcelain soufflé dish (this has about a 2-quart capacity); its tall sides keep the pudding crunchy and rich. A similar-sized baking dish would also work, but a porcelain option is the best in terms of the way it conducts heat and produces a crusty exterior and super moist interior.This recipe created an incredibly moist, sweet sponge, with perfect caramelization on the edges that was so satisfying to eat. The toffee sauce was perfect and my dinner guests were scraping every crumb and drip off their plate once they were finished eating. If you are curious to try an English pudding and aren’t sure what to expect, you can make this and just expect a lot of smiles, compliments, and satisfied mouths. Thanks for sharing this recipe it was amazing. Will 100% make this again.

Freezing: This recipe freezes very well. Bake the pudding in a foil container then pour over the syrup. Allow to cool completely before wrapping well with foil. Allow to freeze for up to 3 months. Bake from frozen until warmed through then serve. Raspberry Ripple Flavour White Hot Chocolate: Sugar, Cocoa Butter (15%), Skimmed Milk Powder, Dextrose, Colour: E162 (Beetroot Red), Flavourings, Salt, Whey Powder ( Milk), Emulsifier: E450 (Diphosphates). Preheat the oven to 180C/160C Fan/Gas 4. Butter an ovenproof dish – either a large traditional oval one or a brownie tin of around 20x30cm/8x12in.

On a toffee or pudding kick? Me too! Check these out:

Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix. Pour the mixture into the tin and bake in the oven for 1 hr or until a skewer comes out clean when inserted into the centre. Allow to cool slightly before transferring to a plate. The ingredients within the bread were delicious with the item also being far cleaner and easier to eat. We call dates “nature’s candy” for a reason! They are quite sweet, so for those looking to cut that down, dried apricots are a great swap. Storing: The pudding can be stored, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. PS: have you ever replaced white granular sugar with brown sugar in the cake batter? Or used lesser amount of sugar since the topping is already so sweet..

Begin making the pudding by heating the dates and water in a medium saucepan. Once water is boiling, remove it from the heat and stir in the baking soda. You want to set this aside but keep it on very low heat. Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).

Making ahead and storage tips

Meanwhile, to make the sauce, melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.