WARM STICKY TOFFEE PUDDING:
INGREDIENTS:
- Water (3 3/4 cups)
- Chopped Dates (3/4 lbs)
- Baking Soda (1/2 Tbs)
- All Purpose Flour (3 cups)
- Baking Powder (1 Tbsp)
- Butter, room temperature (8 oz)
- White Sugar (1 3/4 cups)
- Eggs (4 each)
- Lightly greased pan
1. Heat oven to 300°F.
2. Set water in a medium pot over high heat and bring to a boil. When water comes to a boil, remove from heat and stir in chopped dates and baking soda. SET ASIDE
3. Let dates soak until water is room temperature and soft textured, about 20-30 minutes
4. In another bowl, whisk together flour and baking powder. SET ASIDE.
5. Cream room temperature butter and sugar together on medium speed until combined and then on high speed until light & fluffy, about 3-4 minutes.
6. Reduce mixer speed to low speed and add 2 eggs. Continue mixing until combined and then add about ¼ of the flour and baking powder mix. Continue mixing until combined.
7. While still mixing on low speed, add 2 more eggs and the second ¼ of flour mixture.
8. Stop mixer and scrape bowl.
9. Add 2 eggs and the third ¼ of the flour mixture; Mix.
10. Add final 2 eggs and the final ¼ of flour; Mix. Ensure that after each addition, let ingredients combine before adding next ingredient.
11. Stop mixer and scrape bowl.
12. Mixing on low speed, add date mixture and mix until well combined.
13. Grease sides of 9 x 13 cake pan then line with parchment paper. Pour batter into pan and distribute evenly.
14. Bake uncovered at 300°F until a toothpick inserted in middle of cake comes out clean, about 60 minutes. Rotate halfway through baking. Cool to room temperature.
MOXIE'S CARAMEL SAUCE
INGREDIENTS:
- Brown Sugar (1 lb)
- Butter, cubed 1" (8 oz)
- Whipping Cream (2 cups)
1. Combine all ingredients in a medium pot, and bring to a boil over medium/high heat, stirring occasionally.
2. When sauce comes to a boil, reduce heat to simmer, whisk well to combine, and simmer gently until mixture is smooth, flowing caramel with NO graininess, about 20-25 minutes. Be careful not to burn.
MOXIE’S BOURBON CRÈME ANGLAISE
INGREDIENTS:
- Milk (1 cup)
- Whipping Cream (1 cup)
- Vanilla Extract (1 tsp)
- Egg Yolks (6 each)
- White Sugar (1/3 cup)
- Bourbon (3 tbs)
1. Combine milk, cream and vanilla in a medium pot. Bring to a simmer over medium heat.
2. Once simmering, remove from heat - hold for next stage.
3. In a metal bowl, whisk egg yolks and sugar until smooth and pale yellow with no lumps.
4. Slowly add the hot milk/cream mix to the egg yolks and sugar, whisking to combine - add very slowly ¼ cup at a time until mixed.
5. Fill medium pot ¼ full with hot water from your kitchen faucet - bring to simmer on stove on medium heat
6. Place hot sugary/egg/cream mix in metal bowl atop pot of simmering water.
7. Gently whisk the sauce over medium heat until the sauce begins to simmer - DO NOT BOIL - When the sauce starts to bubble, immediately remove from heat and strain it through a strainer into a clean bowl.
8. Add bourbon to strained sauce, whisk in together.