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STICKY TOFFEE PUDDING Recipe

   
 

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     STICKY TOFFEE PUDDING

Category   Desserts - Breads
Sub Category   None
Servings   4 to 6
Ingredients
7 oz Dates (stones removed)
1/2 tsp Baking soda
6 ea Egg yolks
6 ea Brioche bread (or Brioche rolls)
1 tsp Vanilla extract
3 oz Powdered sugar
8.5 oz Heavy cream
8.5 oz Milk
4 oz Caramel sauce (recipe follows)
 
2 oz Mascarpone cheese
2 oz Heath bar crumbles
Caramel Sauce
3.5 oz Butter
3.5 oz Light corn syrup
3.5 oz Dark brown sugar
3.5 oz Heavy cream
1.5 Tbsp Drambuie
Instructions
Toffee Pudding Preheat oven to 325F. In a shallow pan, combine dates and baking soda with just enough water to cover, and simmer until you get a thick mush. Dice the brioche, drizzle and toss with the date mixture to coat. Beat egg yolks, vanilla and sugar in a bowl.
In a separate pan, heat the cream until scalding. Add very slowly to the egg mixture, stirring to combine. Pour over the brioche and soak for 15 to 20 minutes.
Spray a muffin pan with non-stick spray and add mixture to fill cups halfway. Bake for 12 to 15 minutes until almost set and golden brown. Top with caramel sauce and crumbled Heath bar. Serve with Mascarpone cheese.
Caramel Sauce Combine the butter, syrup and sugar in a large pan and bring to a boil. Stir until smooth. Remove from the heat and add cream and Drambuie. Stir and return to the heat briefly. Keep warm until served over pudding.


Originally Submitted 8/29/2011





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