A not-so-original Sticky Toffee Pudding

March 15, 2019
A not-so-original Sticky Toffee Pudding

Author Notes: The recipe just came into my mind when I was doing a test(some important ones, bology, math, etc.), no not really. I forgot about it for some hours. When I was done, man, I couldn't fathom how the test was a bit(umm...) different than what we expected. So I came home, and rather than doing some homework and workout, I opened my kitchen closet and found only a few ingredients for our next meal, and I thought 'To all my sweat and tears from then, BYE FELICIA!'

This cake just like its name, not an original recipe you've known. First, I'd put an unhealthy ratio of sultanas to dates(my apology, I'm not a fan of the taste). Second, my laziness and a toothaching amount of sugar just make my hand grab a yogurt rather than a custard.
Love, the one who writes this.
Putdar

Serves: 9×5 inch loaf pan
Prep time: 20 min
Cook time: 30 min

Ingredients

  • 1 handful Dried fruits
  • 0.75 cups Butter
  • 1 cup Sugar (I used 'Gula Jawa', but anything will do)
  • 1 Egg
  • 1 dash Spices (Cinnamon, Cloves, Nutmeg,etc.)
  • 2 tablespoons Greek Yogurt
  • 1.5 cups All Purpose flour
  • 1 cup Brewed black tea
  • 1 teaspoon Bicarbonate of soda (soften fruit)
  • 1 teaspoon Bicarbonate of soda
  • 1 pinch Salt
  • 0.5 cups Sauce (anything)
In This Recipe

Directions

  1. Preheat an oven at 180°C. Chop and stone dates, raisins, sultanas, apricot, etc (I like to use a combination of sultanas and raisins, and just a tad of dates)
  2. Brew a black tea, strain the leaves. Add dried fruits and bicarbonate of soda. Steep until they're plump. Soften them with a pestle or blend them until becomes a puree(if you're lazy enough like this girl)
  3. Cream butter and sugar for roughly 10 minutes, add an egg amd stir again. Throw in spices, fruit puree, and yogurt.
  4. Add flour, bicarb of soda, and salt. Fold the batter to keep the airiness.
  5. Grease a baking tin, place a parchment paper on top. Pour the batter and bake for 30 min.
  6. Leave the cake to a just a bit warm. Serve with a dollop of yogurt, creme fraiché, lemon curd, and oh marmalade! Enjoy.

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