8. Vintage Recipes
Be sure to check out our vintage recipe archive online at:
http://bit.ly/1vDXn6h. Over 1200 wonderful vintage recipes are listed. Email
recipes@tias.com if you would like to submit a recipe.
Diane C. from Santa Cruz is looking for 'Sticky Toffee Pudding'. Here's one of
the recipes submitted:
Ingredients
* 1 cup plus 1 tablespoon all-purpose flour
* 1 teaspoon baking powder
* 3/4 cup pitted dates
* 1 1/4 cups boiling water
* 1 teaspoon baking soda
* 1/4 cup unsalted butter, softened
* 3/4 cup granulated sugar
* 1 large egg, lightly beaten
* 1 teaspoon vanilla
*Toffee Sauce*
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
1 cup heavy cream, whipped
Directions :
Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish.
Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates
fine. Place in a small bowl and add the boiling water and baking soda; set
aside. In a bowl of electric mixer beat the butter and sugar until light and
fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the
flour mixture. Add the date mixture to the batter and fold until blended with
a rubber spatula. Pour into the prepared baking dish. Bake until pudding is
set and firm on top, about 35 minutes. Remove from oven to a wire rack.
Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy
saucepan; heat to boiling, stirring constantly. Boil gently over medium low
heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon
about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place
pudding under the broiler until the topping is bubbly, about 1 minute. Serve
immediately spooned into dessert bowls. Drizzle with toffee sauce and top with
a spoonful of whipped cream or vanilla ice cream. (Recipe courtesy Marie
Simmons)
Jaci B. - Carrollton, VA
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--- BBBS/Li6 v4.10 Dada-2
* Origin: Prism bbs (1:261/38)
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