The Crazy Kitchen: Sticky Toffee Pudding - A Disney World Recipe

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Saturday, 5 October 2013

Sticky Toffee Pudding - A Disney World Recipe

I've never been to Disney World but it's definitely on my wish list for the future. I'm not sure if it's on the cards for 2014 as I currently have my sights set on a new kitchen. However, if I was to book quickly Walt Disney World are currently offering families free dining on 2014 packages booked before November 5th. There are 100's of places to eat in and around the parks to suit all budgets, with various dining plans to choose from.

The lovely people at Disney sent us a fab cooking kit and recipes so that we could rustle up a Disney favourite dish at home. We chose the Sticky Toffee Pudding served in the Rose & Crown Pub at Epcot and I had my little Disney fan to help me.

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Sticky Toffee Pudding with Rum Butter Sauce - serves 6 

Pudding
175g chopped dates, seeds removed
120ml hot water
375g all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons unsalted butter
200g sugar
2 eggs
1 ½ teaspoons vanilla extract

Butter rum toffee sauce
2 tablespoons butter
85g dark brown sugar
120ml heavy whipping cream
2 tablespoons dark rum

For pudding:
1.     Preheat oven to 180°C. Butter 6 (12-ounce) ramekins; set aside.
2.     Combine dates and hot water in a medium bowl; set aside.
3.     Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
4.     Cream butter and sugar on medium-low speed until smooth in a standing mixer fitted with a paddle attachment. With mixer on low speed, add eggs, one at a time, mixing until combined.
5.     Add vanilla and date mixture to the egg mixture and mix until combined.
6.     With mixer on low speed, add half of the flour mixture. Once the first half of the flour is incorporated into the mixture, remove bowl from mixer and fold in the remaining flour with a rubber spatula.
7.     Divide mixture between ramekins and bake 15 to 20 minutes until the tops of the puddings are golden brown and slightly puffed.
8.     Serve warm, topped with butter rum toffee sauce and custard sauce.

For butter rum toffee sauce:
1. Combine butter, sugar, and cream in a small saucepan over medium heat. Heat until mixture begins to boil.

2. Reduce heat to medium and stir in rum. Cook 5 to 7 minutes longer, until mixture has reduced and thickened. It should be the consistency of thick honey.

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I was sent the cooking kit for the purpose of this post - you can win one for yourself on the following sites :

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