For the sticky toffee pudding:
Preheat the oven
uts in places, with a sticky toffee glaze which is almost crunchy
one.
Serve warm with toffee sauce and vanilla ice-cream
inutes until it is rich toffee colour. Stir it occasionally to
udding is baking, make the toffee sauce; tip the sugar into
he ramekins. Pour a little toffee sauce in the bottom of
For the toffee sauce; whisk sugar and butter
inner plate.
Pour hot toffee sauce (reheat if neccesary) over
atter is baking, make the toffee sauce. Combine the butter and
inner plate.
Pour hot toffee sauce over each square and
pringy to the touch.
TOFFEE SAUCE.
Combine the butter
nd pour half the hot toffee sauce over the pudding. Serve
9x13\" pan if doubling recipe).
Bake at 350 F
eady).
Meanwhile, for the toffee sauce, place granulated sugar and
nd remove the base.
Toffee Sauce; In a medium saucepan
ut clean.
TO MAKE TOFFEE SAUCE:
Melt the butter
ver. Spoon the portion of Toffee-Pear Sauce without pears over
0 minutes.
For the toffee sauce:
In a medium
Combine dates and water in a pan, bring to boil.
Remove from heat and stir in baking soda. let stand 5 minutes.
Sift flour into a bowl, add all other ingredients and stir until just combined.
Spoon into muffin pan, any size, but cooking times based on normal muffin pan.
Bake in a moderately hot oven for about 20 minutes.
Toffee Sauce:
Combine sugar and cream, stir over heat until the sugar dissolves, simmer for 5 minutes.
Serve muffins warm or cold with toffee sauce and thick cream.
1. Bake tart shells until brown.
2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
3. Pour into shells & place a chocolate chip in the center of each tart.
4. Cool.
Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.