Sticky Toffee Pudding a la Glennys
Fiesta winning recipe!
We did a house-swap with Australian Ken and Glennys, and their stay coincided with the El Hoyo village fiesta. Glennys baked a sticky toffee pudding and entered it in the contest. This is part of her email to us, telling us all about it.
From Chickens, Mules and Two Old Fools
“Fiesta ends today and I’ll be glad to have an end to all the rocket blasts that I’m sure are undermining the foundations of the house! The noise has frightened off the cats and dogs and put the chooks off their laying…apart from deafening me and Ken!!!
Pudding contest went well and I managed to pull off first prize!!! I think the fact that the mayor was being kind to visitors (and I think he likes blonde ladies) may have had a lot to do with it. Very nice of them all though. You said that they liked sweet and sticky and that’s what they got. Had lots of nice comments about it from the women…not that I could understand them except for their gestures.
Everyone’s been very helpful and kind to us. Last night we went and joined in a bit of the dancing…not as much as we we would have liked, but we had to be careful not to overtax Ken’s knees. The band was very good and the singer excellent.
For my prize they gave me a very nice 24 piece crockery set, which is lovely, but weighs a ton and there’s no way that we can pack it in our suitcase.”
And here’s the winning recipe:
- 1 ¼ cups chopped dates
- 1 ¼ cups water
- 1 teaspoon bicarbonate of soda
- 60g (2oz) butter
- ¼ cup castor sugar
- 2 eggs
- 1 cup SR Flour
- 200g (8oz) brown sugar, firmly packed
- 1 cup fresh cream
- 20g (1oz) butter
Grease a deep round cake tin. Line the base with paper. Grease both the pan and the paper.
Combine dates and water in a saucepan and bring to the boil. Remove from heat, add soda and stand 5 mins. Blend or process until smooth.
Cream butter and sugar in a small bowl with a mixer until combined. Beat in eggs one at a time. Fold in the flour, then date mixture.
Bake in moderate oven for about 50 mins or until cooked through.
Allow to cool slightly and then turn onto a rack over an oven tray. Pour ¼ cup of sauce over the pudding and return to the oven. Bake uncovered for 5 mins more.
Serve with sauce and whipped cream.
Combine sugar, cream and butter in a saucepan and stir over heat without boiling until sugar is dissolved. Simmer for 3 mins stirring all the time.
This is the recipe that I used……however I had to improvise in Spain as the ingredients seemed a little different and we needed a larger amount. I added some chocolate powder to the cake mix, and I baked it in a large dish, not a tin, without turning out and over. I just poured some extra sauce over the top and then cooked it for a few extra minutes and served direct from the large dish.