Medlar Sticky Toffee Pudding

Discussion in 'Recipes' started by Honey Gee, Oct 21, 2016.

  1. Honey Gee

    Honey Gee Well-Known Member
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    Medlar sticky toffee pudding


    SERVES
    6

    INGREDIENTS
    For the sauce

    • 125g unsalted butter
    • 70g golden caster sugar
    • 50g dark muscovado sugar
    • 150ml double cream
    For the sponge
    • 200g medlar pulp
    • 60g unsalted butter, softened
    • 85g golden caster sugar
    • 70g dark muscovado sugar
    • 2 eggs
    • 1 tsp bicarbonate of soda
    • 180g plain flour
    • 1 tsp baking powder
    • 1 tsp ground cloves
    • ½ tsp salt
    • 85g walnuts, crushed
    METHOD
    1. Preheat the oven to 180°C. Lightly butter a baking dish approximately 24cm x 20cm.
    2. Put the sauce ingredients in a pan, and heat gently until the butter melts. Turn the heat up and boil for 5 minutes, stirring frequently, until the sauce coats the back of a spoon. Pour a little over half of the sauce into the dish, allow to cool and refrigerate to firm up the sauce.
    3. Beat the butter and sugars together, then add in the eggs, one and a time and beat until combined. Stir in the flour, baking powder, bicarbonate of soda, cloves and salt until incorporated. Thoroughly stir in the medlar pulp and the walnuts.
    4. Spoon the mixture into the dish, over the toffee sauce. Bake for 30 minutes.
    5. Turn the grill on to a moderate heat. Make holes in the cake with a knife – just large enough to allow the sauce to soak in to the sponge – and pour over the remaining sauce. Grill for just long enough to bubble the top a little. Serve with a lake of double cream or a skipful of vanilla ice cream.

    stickytoffee-xlarge_trans++eo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg
     
    #1
  2. Patsy Faye

    Patsy Faye Veteran Member
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    My oh my - I'm full up just looking at it :D
    Yep - looks good enough to eat :)
     
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  3. Chrissy Cross

    Chrissy Cross Veteran Member
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    Looks good, Honey! I don't bake and I try not to eat sweets. Lots of ingredients I've never heard of
    in it.

    Mainly the sugar.
     
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  4. Honey Gee

    Honey Gee Well-Known Member
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    If I do recipe full of calories. I invite friends around and we just have a dessert for lunch. My friend has a sweet tooth so I did this for her lunchtime.

    I can remember years ago I could eat a full meal and a dessert. Not anymore. Must be an age thing.
     
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  5. Chrissy Cross

    Chrissy Cross Veteran Member
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    Ive always had to watch what I ate. :(
     
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  6. Honey Gee

    Honey Gee Well-Known Member
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    I was always a skinny but have to watch what I eat now. So just indulge occasionally .x
     
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  7. Chrissy Cross

    Chrissy Cross Veteran Member
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    I've been average most of my life but could never eat like a pig. I'm on the skinnier side now and usually go up or down 3 lbs...depending on how good I'm being.

    Twice in my life I had to lose 30 lbs. First was after my daughter was born and the second time was after I quit smoking about 9 years ago.
     
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    Last edited: Oct 21, 2016
  8. Patsy Faye

    Patsy Faye Veteran Member
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    Same here - the thought of that now ...............:eek:
     
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  9. Honey Gee

    Honey Gee Well-Known Member
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    I think I am a healthy weight. I walk, swim and cycle a lot so any excess calories are used up. Once I dieted as I had, had surgery and they put me on steroids. I ballooned and was so glad to stop the steroids. It soon dropped off.
     
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  10. K E Gordon

    K E Gordon Very Well-Known Member
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    I always wanted to make sticky toffee putdding, but we don't have easy access to those kind of sugars in the US. Also, bicarbonate of soda I would guess is baking soda. I will look sometime
    and see if I can find a recipe for that using American ingredients. I adore toffee and that recipe really looks like it would be awesome. I can just imagine what it would taste like.
     
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  11. Chrissy Cross

    Chrissy Cross Veteran Member
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    What's medlar pulp? I was rereading the recipe because @K E Gordon reply made me look again. I just thought that I didn't know what the ingredients were since I don't bake but guess we don't even have them here.
     
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  12. Chrissy Cross

    Chrissy Cross Veteran Member
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  13. Honey Gee

    Honey Gee Well-Known Member
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    Hi @Chrissy Page. Sorry it's a Spanish recipe. It's a fruit we get here @K E Gordon. I didn't think when I posted so yes I would go with an American recipe x
     
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