Sticky Toffee and Chocolate Pudding

Hi Bff...nak share with u guyz how to do Sticky Toffee and Chocolate Pudding...1st time buat sbb kene paksa ngn Along...mmg teringin nak makan..suh Along buat sbb i ni mane la reti masak kan...mula2 ckp nak tlg je last2 kene buat dr A to Z..pandai kakak ku ni mengajar (lecturer la katekan)....mmg terror dh buat...lps tuh yg berani buat tuk mkn2 with gurlfrens...so aritu ade la org tanye recipe kan....sebenarnye i copy recipe Gordon Ramsay...so sesape nak try bole la...all d best BFF...

Serves 8

Pudding:

200g medjool dates, pitted and chopped

175g dark muscovado sugar (brown sugar pun boleh)

250ml water

100g butter

1tsp vanilla extract

1tsp cooled espresso/strong coffee

3 large eggs

150g plain flour

50g cocoa powder

1tsp bicarbonate of soda

1tsp baking powder

Toffee sauce:

100g dark muscovado sugar

75g butter

250ml double cream

Method:

Preheat oven to 190*C. Put dates, brown sugar n water in a saucepan and simmer gently for 10 min until sugar dissolved and dates are soft. Leave to cool, then blend until smooth. Add butter, vanilla, expresso and eggs n blend. Scrape the mixture into large mixing bowl. Then sift the flour, cocoa powder, bicarbonate of soda, baking powder over the bowl and fold into the wet mixture. Then bake for 20-25min. The puddings are ready when a skewer emerges fairly clean when inserted into the centre.

Put all the sauce ingredients into saucepan and simmer, stirring frequently until the butter and sugar have dissolved and the sauce is smooth. It should only take 2-3 min. Keep warm and give it a stir every once in a while to prevent a skin from forming on top.

Pour a generous drizzles of warm toffee sauce over the puddings and serve immediately...Try it and enjoy!