A NEW WAY TO BAKE : STICKY TOFFEE DATE PUDDING
This is the epitome of a winter-warming dessert. The natural fibre and sweetness in the dates binds this decadent pudding together and lends a rich moistness. I like to add a generous pinch of salt to my butterscotch sauce to temper the sweetness and give it a totally moreish (rather than sickly sweet) flavour. Serve warm with a dollop of whipped cream or vanilla ice cream.
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
geni.us/ANWTB
INGREDIENTS NEEDED:-
Date Cake
dried dates
water, boiling
bicarbonate of soda (baking soda)
extra virgin olive oil
dark brown or muscovado sugar
plain (all-purpose) flour (gluten-free plain flour will also work)
baking powder
fine salt
Salted Butterscotch Sauce
soy or oat milk
sea salt
cornflour (cornstarch)
dark brown or muscovado sugar
coconut oil (deodorised)
EQUIPMENT
digital scales amzn.to/3Oqs8vF
whisk amzn.to/3QbSxyz
bowls amzn.to/3DrEDke
rectangular baking tin 20x30cm (8x12in)
large heavy based saucepan
skewer (optional)
small bullet blender amzn.to/43CEx42
or
food processor amzn.to/3OoEUea
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Негізгі бет How to make Sticky Toffee Date Pudding, 100% naturally plant-based
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