The "I-wish-I-had-married-Gabor" sticky toffee pudding. The "I-wish-I-had-married-Gabor" sticky toffee pudding Gabor, apart from the Country Head of Cookpad Hungary, is a famous pastry chef. He was kind enough to make this heavenly pudding for us this week that we were all gathered in the wonderful Cookpad UK kitchen. Warm sticky toffee sauce drizzling over a freshly baked sponge with ice cream slowly melting beside it - divine.
See great recipes for Sticky Toffee Pudding, Toffee Vermicelli Kheer too! He was kind enough to make this heavenly pudding for us this week that we were all gathered in the wonderful Cookpad UK kitchen. Everyone who tasted it had this amazed expression on their. You can have The "I-wish-I-had-married-Gabor" sticky toffee pudding using 15 ingredients and 14 steps. Here is how you achieve that.
Ingredients of The "I-wish-I-had-married-Gabor" sticky toffee pudding
- It's 90 g of dried dates without pits.
- Prepare 150 ml of water.
- It's 75 g of flour.
- You need 2 g of baking soda.
- Prepare 25 g of butter.
- You need 75 g of sugar.
- You need 1 of egg.
- Prepare of For the ramekins.
- You need of butter.
- It's of sugar.
- It's of For the sauce.
- It's 100 g of sugar.
- You need 80 ml of full fat cream.
- Prepare 10 g of butter.
- Prepare 50 ml of Jameson whiskey.
The "I-wish-I-had-married-Gabor" sticky toffee pudding instructions
- Boil water in a pot. Add the dates and then pulse them until they become a nice smooth paste..
- Preheat the oven (160C).
- Prepare 3 ramekins (or 3 cups if you know they can go in the oven, like we did here). First coat with butter and then with sugar. Just make sure that they are coated everywhere and to the top..
- Beat the sugar with the butter. Add the egg and continue to beat..
- Add the date paste and beat..
- Mix the flour with the baking soda and add it to the above bowl. Mix it well with a spoon, until you get a very nice, smooth and fluffy dough..
- Put the dough in your cups/ramekins. Be careful because they will double in volume..
- Put in the oven for 35 minutes..
- Now go for the sauce. This is all the magic! Put the sugar in a small pot and turn the heat on, to low/medium. Mix until the sugar is dissolved.
- Take it off the heat and add the cream. Do it slowly and carefully because it can splatter and the caramel is extra hot! Don't stop mixing..
- Add the whiskey and put it back on the heat. Add the butter and continue to mix. Let it boil for 5 minutes and then turn off the heat and put the pot in the fridge until the cakes are done..
- After 35 minutes check that the cakes are done (if a toothpick comes out clean you are good to go) and take them out. Find a way to hold the ramekin so that you don't get burned, and turn the cake out on a plate..
- Add LOTS of sauce on top and serve hot..
- I am sure that you would wish you had married Gabor too after this!.
