The look of this dessert is very archival, almost Victorian, but its culinary specialists came up with it only some 30 years ago. Very quickly, toffee pudding became a classic. But the original recipe contains beef tallow.
It is necessary
- - 80 g pitted dates
- - 160 g sugar
- - 80 g butter
- - 80 g flour
- - half an egg
- - 80 ml 35% cream
- - sour cream
- - olive oil
- - soda, baking powder
- - sea salt
Instructions
Step 1
Put the pan on high heat, put butter, half of the sugar, cream and a pinch of sea salt in it. Wait until the sugar is completely dissolved, turn the heat low and, stirring constantly, cook the sauce for five minutes.
Step 2
Finely chop the dates, put in a small bowl, sprinkle with baking soda and pour over half a glass of boiling water. The olive oil is mixed with the remaining sugar, half of a slightly beaten egg is added to it, everything is thoroughly mixed.
Step 3
In a separate bowl, combine flour with added baking powder and a pinch of salt. Gently add all this to the egg-sugar mass, then add chopped dates to the dough.
Step 4
Distribute the finished dough into molds and pack in foil. Preheat the oven to 180 degrees, put the pudding in tins in it for 25 minutes. The readiness of the pudding is checked with a knife or toothpick. They should be stuck into the dough, and if it is baked, then it should not remain on the knife.
Step 5
The pudding is removed from the molds and served with hot sauce and a spoonful of chilled sour cream.
