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!!
I just love your baking pans. Now I'll just "have to have" a pudding tin too! Looks especially yummy!
ReplyDeleteGorgeous pan in the bottom picture - where did you get it?
ReplyDeleteI bought it at Sur La Table. It is small so I bought two. One cake recipe fills two pudding tins.
ReplyDeleteLove 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.
ReplyDeleteYum yum yum! This was surprisingly so moist!
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