Snake Dog Sticky Toffee Gingerbread pudding:
1 bottle of whatever you like (oatmeal stout, Colorado Pale ale, Snake Dog, Flying Dog Classic... OR freshly pressed apple juice if you´d rather not use alcohol, or whatever you like, can get)
pitted, chopped dates and/or dried figs (if using dried figs, remove stems). Or prunes, which also work well
2 eggs
vanilla or almond flavouring
salted butter, 70 g, cubed, chilled
3/4 c darkest molasses brown sugar
----
Flour, unsifted, 1 1/4 c
pinch salt
2 tsp baking soda AND 1 tsp baking powder
spices (GINGER, nutmeg, allspice, cinnamon, cardamom, pinch black pepper)
---
Preheat oven to 162C. Line two Victoria Sandwich tins with butter, parchment, butter. Set aside.
In one bowl, add butter, sugar, vanilla. Set aside to warm.
In a saucepan, meanwhile, add the Snake Dog (or whatever you have chosen), chopped dried fruit, stirring til it simmers. Add the baking soda, once simmering. Stir, whilst simmering, for about 5 minutes. Cool slightly, then puree.
In a second bowl, add flours, spices, rest of dry ingredients. Set aside.
Cream butter, sugar, vanilla til fluffy. Add eggs one at a time.
Scraping down the sides of the bowl as you go, alternatively add the flour mixture with the liquid/fruit mixture into the bowl with the dry flour ingredients. Scraping down the bowl often, add, stir, add, stir, til all is incorporated. Cake batter should be well mixed and smooth.
Pour half into each prepared tin. (Cuts the baking time in half) Bake in preheated oven for 15- 20 minutes or til done, depending upon your oven. (For one cake, bake in one tin, for about half an hour to 45 minutes, til toothpick in middle comes out clean).
Serve warm with vanilla bean ice cream and/or warm with any basic carmel sauce.
I like cream in my coffee, but usually have some leftover to get rid of. An easy carmel recipe, for using up the rest of a pint of cream:
Half a container cream, flavoured with vanilla
Heat sugar in a pan til deepened golden colour. (A bit more than cream, so about a quarter cup for half a pint of cream). DO NOT STIR THE SUGAR at all!! Just let it sit on the heat. Do not wiggle the pan, just let it sit on the heat.
a quarter cup boiling water. Boiling, not boiled. Boiling. When the sugar is the golden colour, pour the boiling water on it. Stir til smooth. Now add the butter and brown sugar, stirring til smooth. Take off the heat, then add the cream, stirring again til smooth.
Will keep in the fridge about as long as a lemon or lime curd (about a 5-7 days). Warm in a butter melting pan (tiny tiny pan here specifically for melting butter for pancakes and waffles or sour cream porridge and such), or in the oven, as you warm the sticky toffee pudding (cake).
Enjoy!
pitted, chopped dates and/or dried figs (if using dried figs, remove stems). Or prunes, which also work well
2 eggs
vanilla or almond flavouring
salted butter, 70 g, cubed, chilled
3/4 c darkest molasses brown sugar
----
Flour, unsifted, 1 1/4 c
pinch salt
2 tsp baking soda AND 1 tsp baking powder
spices (GINGER, nutmeg, allspice, cinnamon, cardamom, pinch black pepper)
---
Preheat oven to 162C. Line two Victoria Sandwich tins with butter, parchment, butter. Set aside.
In one bowl, add butter, sugar, vanilla. Set aside to warm.
In a saucepan, meanwhile, add the Snake Dog (or whatever you have chosen), chopped dried fruit, stirring til it simmers. Add the baking soda, once simmering. Stir, whilst simmering, for about 5 minutes. Cool slightly, then puree.
In a second bowl, add flours, spices, rest of dry ingredients. Set aside.
Cream butter, sugar, vanilla til fluffy. Add eggs one at a time.
Scraping down the sides of the bowl as you go, alternatively add the flour mixture with the liquid/fruit mixture into the bowl with the dry flour ingredients. Scraping down the bowl often, add, stir, add, stir, til all is incorporated. Cake batter should be well mixed and smooth.
Pour half into each prepared tin. (Cuts the baking time in half) Bake in preheated oven for 15- 20 minutes or til done, depending upon your oven. (For one cake, bake in one tin, for about half an hour to 45 minutes, til toothpick in middle comes out clean).
Serve warm with vanilla bean ice cream and/or warm with any basic carmel sauce.
I like cream in my coffee, but usually have some leftover to get rid of. An easy carmel recipe, for using up the rest of a pint of cream:
Half a container cream, flavoured with vanilla
Heat sugar in a pan til deepened golden colour. (A bit more than cream, so about a quarter cup for half a pint of cream). DO NOT STIR THE SUGAR at all!! Just let it sit on the heat. Do not wiggle the pan, just let it sit on the heat.
a quarter cup boiling water. Boiling, not boiled. Boiling. When the sugar is the golden colour, pour the boiling water on it. Stir til smooth. Now add the butter and brown sugar, stirring til smooth. Take off the heat, then add the cream, stirring again til smooth.
Will keep in the fridge about as long as a lemon or lime curd (about a 5-7 days). Warm in a butter melting pan (tiny tiny pan here specifically for melting butter for pancakes and waffles or sour cream porridge and such), or in the oven, as you warm the sticky toffee pudding (cake).
Enjoy!
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.