Wednesday, March 2, 2011

Sticky Toffee Pudding 2.0



I am a little late posting this (it was supposed to be posted on Monday) but I was bit by the lazy bug and am just recovering.  Monday night I had every intention of heading straight home from work and baking up a storm.  Well, work was CRAZY and I needed a little retail therapy to heal my wounded spirit.  I stopped at Marshall's and bought the cutest little white scalloped dishes for serving who knows what and a strainer.  I really needed it all.  ;)  Anyway, I digress, Tuesday I came home from Pilates and made my cakes.  My biggest change to the recipe was removing the beer and using water in its place.  I have no desire to use beer in anything.  Everything about it makes my stomach churn.  The water worked just fine.  I also decided to split the batter up into two different pans.  First I started with my square cupcake pan (Another HAD to have!)  The results were really cute.  I really liked the perfectly shaped little square cakes.  Then I poured the remaining batter into a pudding tin and baked it rather then steaming it with the lid on.  Again, I was pleased with the result.  I made the toffee sauce - which is oh so very good!  I wanted to end up with a sweet and salty dessert so I sprinkled the toasted pecans with fleur de sel. 


I plated, photo-ed and enjoyed!  Do not be intimidated by this old fashion dessert.  It is definitely worth making and enjoying!!

5 comments:

  1. I just love your baking pans. Now I'll just "have to have" a pudding tin too! Looks especially yummy!

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  2. Gorgeous pan in the bottom picture - where did you get it?

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  3. I bought it at Sur La Table. It is small so I bought two. One cake recipe fills two pudding tins.

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  4. Love the shape of your cake! I too, cannot stand beer. It makes me quite ill to even smell it. Let me say choosing water over Guinness was brilliant. I'll remember that for next time.

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  5. Yum yum yum! This was surprisingly so moist!

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