The Taproom Sticky Toffee Pudding
Source of Recipe
Friends
Recipe Introduction
the Taproom in Downtown St. Louis serves both beer and food...lots of beer.. and not just the run of the mill...there is a specialty beer for anyone's taste...their food is super...
Chef Dan Conniff says " There are so many possibilities when you combine beer and food...we're working everyday to create new varities..."
here is one dessert that is perfect just as it is...adapted from the original recipe of Udny Arms Hotel, Newburgh, Aberdeenshire, Scotland...
Dan Conniff
The Taproom
2100 Locust Street
St. Louis, Missouri
1 lb dates, chopped in food processor
2 3/4 cup hot water
bring to a boil in saucepan..
remove from heat and add
2 1/2 tsp baking soda
set aside to cool
in a mixing bowl cream at high speed for 3 minutes
5 oz unsalted butter[5 Tab]
1 lb sugar
with mixer on low speed add 5 large eggs ,
one at a time,
until fully incorporated..
add 1 lb flour
2 tsp baking powder
pinch of salt
when fully mixed add dates and liquid,
and 2 tsp vanilla.
pour batter in a greased 9x13 pan and
bake in preheated 350 degree
until skewer comes out clean..
about 30 to 45 minutes..
cool in pan on rack before cutting in squares to serve..
Caramel Sauce
1 pound dark brown sugar
1/2 lb butter
1 tsp.vanilla extract
cook in saucepan over low heat until
blended and smooth..
whisk 1 cup heavy whipping cream into mixture..
spoon warm sauce over serving of pudding..
top with fresh whipped cream..
NOTE from Carol..
use butter, not margarine,
preferably unsalted..
if using light brown sugar, taste will be little milder..
don't add any sugar to the whipped cream
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