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Sticky Toffee Pudding The Historic Hotel Colorado Glenwood Springs, Colorado

Sticky Toffee Pudding - - The Historic Hotel Colorado Glenwood Springs, Colorado

Pudding

Ingredients:

8 oz. dates finely chopped (about 1 ¼ C. packed)

1 C. boiling water

½ C. (one stick) unsalted butter at room temperature

1 C. golden brown sugar

4 large eggs

1 ¾ C. self-rising flour

2 T. instant coffee granules

1 tsp. baking soda

Powdered sugar

Whipped cream

Directions:

Preheat oven to 350°F. Butter a 9 inch spring form pan. Line bottom of pan with parchment paper, then butter the parchment. Place chopped dates in small bowl. Pour 1 cup boiling water over dates and let cool, about 1 hour.

Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, one at a time, beating well after each addition. Add half of flour and beat until blended. Combine instant coffee and baking soda in a small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.

Cool pudding until just warm. Unmold; sprinkle with powdered sugar. Cut into wedges and serve with whipped cream and Caramel Sauce.

 

Caramel Sauce

Ingredients:

2 C. whipping cream

1 C. (packed) dark brown sugar

¼ C. (1/2 stick) unsalted butter

Directions:

Bring cream, brown sugar and butter to a boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer until reduced to 1 ¾ cups, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, warm over medium-low heat, stirring frequently.)

Sticky Toffee Pudding  The Historic Hotel Colorado  Glenwood Springs, Colorado

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