Text 13790, 86 rader
Skriven 2007-04-07 10:24:40 av Ian Hoare
     Kommentar till en text av JIM WELLER
Ärende: Re: found art 285
=========================
Salut/Hi JIM WELLER, 

 le/on Mon, 02 Apr 2007 15:30:00 -0400, tu disais/you said:-

>Even the common hot dog can be quite lascivious when eaten by a pretty
>girl in a suggestive manner.

ABSOLUTELY no comment.

>Another one that's more Irish than New England in origin:

Actually it's neither, the dish was invented by a restaurant in the Lake
district. I discovered that relatively recently, I'll see if I can find the
reference to it. 

Well, Wikepedia is slightly hesistant but they cite what I heard.

http://en.wikipedia.org/wiki/Sticky_toffee_pudding

In any case this is the recipe we use - very successfully, with either
pecans or walnuts.

MMMMM----- Now You're Cooking! v5.77 [Meal-Master Export Format]

      Title: Little Sticky Toffee Puddings With Pecan Sauce
 Categories: british, desserts, nuts, puddings
      Yield: 8 servings

     85 g  butter; room temperature
    140 g  castor sugar
      2 md eggs; beaten
    170 g  sr flour; sifted
    170 g  stoned dates; chopped
    180 ml boiling water
    1/2 ts vanilla essence
      2 ts coffee essence (strong coff)
    3/4 ts bicarbonate of soda

------------------------------------SAUCE-----------------------------------
    170 g  soft brown sugar
    110 g  butter
     90 ml double cream
     30 g  pecan nuts; chopped

----------------------------------TO SERVE----------------------------------
      1    pouring cream; chilled

You will need 8 six oz pudding basins, lightly oiled with groundnut oil, a
swiss roll tin & a baking sheet. Preheat oven to Mk 4 350F. Put chopped
dates in a bowl, pour boiling water over them. Then add the vanilla, coffee
essence and bicarbonade of soda & leave on one side.

In a large mixing bowl, cream butter & sugar together, beating with an
electric hand whisk until the mixture is pale, light & fluffy. Gradually
add the beaten eggs, a little at a time, beating well after each addition.
Carefully & lightly fold in the sifted flour using a metal spoon. Then you
can fold in the date mixture - including the liquid. You will probably
think at this stage that you have done something wrong because the mixture
will look very sloppy but don't worry, that is perfectly correct and the
slackness of the mixture is what makes the puddings so light.

Divide the mixture equally between the 8 containers, place them on a baking
tray and bake in the centre of the oven for 25 mins. When they are cooked,
leave to cool 5 mins, then using a cloth to protect your hands, slide a
small palette knife round each pudding and turn it out. If they've risen
too much, cut their tops off so that they sit evenly on the plate. The
puddings may be cooked in advance and frozen at this stage.

Place the puddings on a shallow swiss roll type tin. Make the sauce by
combining all the ingredients in a saucepan and heating very gently until
the sugar has melted and all the crystals have dissolved. To serve -
Preheat the grill to its highest setting, and pour the sauce evenly over
the puddings. Place the tin under the grill so that the tops of the
puddings are about 5" from the heat. Knock off any nuts on the top to
prevent them burning. Let them heat through for about 8 mins. The tops will
become brown and slightly crunchy and the sauce will be hot & bubbling.
Serve with the chilled pouring cream. If using from frozen, defrost, pour
the hot sauce over and heat as above.

Recipe from "Delia Smith's Christmas" by Delia Smith 
MM Format IMH


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