Place the butter in a deep, heavy-bottomed pan and melt ... Place the small pieces of chocolate evenly over the top of the still-warm toffee and leave to melt. Spread out the chocolate with ...
When melting the sugar and butter, use a deep-sided pan because the mixture can more than double in volume during preparation. Spread the toffee mixture onto a silicone baking sheet – these can ...
Sticky toffee pudding Makes: six to eight servings Ingredients: For the cake 100g dark brown muscovado ... One teaspoon vanilla extract 50g unsalted butter (melted) 200g chopped dates For the ...
Stir until the butter melts and the mixture simmers ... Poke the top of the cake and drizzle on another ⅓ of the toffee sauce. Serve the cake with the remaining sauce.
A rich, moist cake dipped in a sticky sauce. It is best served warm with a dollop of vanilla ice cream. Preheat the oven to 190°C and butter a 1 1/2 litre / 6 cups capacity pudding dish. 2. Combine ...
Butter and flour a 9-inch round or a 9-by-13-inch rectangular cake pan. In a food processor, combine dates, ¼ cup boiling water and vanilla. Gradually add remaining boiling water and blend into a ...
After baking, the cake is generously topped with a toffee sauce made from silan (date ... mixer fitted with a paddle attachment, combine the butter and sugar and mix at medium speed until smooth ...