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English caramel pudding

This pudding to eat it should be hot, and best of all with a scoop of ice cream. Cooking is not difficult and in England it is perceived as a daily dessert. For example, it can be made in the school canteen or served in small portioned shirts somewhere in a coffee shop. In general, this is an ordinary, basic pudding. It seems to the English himself that he was always, he is so familiar and classic, but in fact the recipe was invented in the 70s by Francis Coolson, a cook and co-owner of the Sharrow Bay hotel. Cowlson’s original recipe is not known to anyone except the staff of Sharrow Bay, but every English family has its own interpretation of this pudding. The recipe that we give below is shared with us by the famous English brand Walmer, for which many thanks to him. Walmer is a manufacturer of dishes that is of high quality and very popular with European hostesses. Walmer bakeware, in particular for puddings – hit Walmer.
The original English name for pudding is Sticky Toffee Pudding, which can literally be translated as “Gummy Toffee Pudding” and is called that because every piece of it should sink in a thick and sticky, toffee-like sauce.
For the test:
4 tablespoons of softened butter
3/4 cup sugar
1.5 cups flour
1 teaspoon baking powder
1 large egg, lightly beaten
250 g dates
1 teaspoon baking soda
a pinch of vanilla
oil for lubrication
For the sauce:
3 tablespoons butter
1/3 cup cane sugar
2 tablespoons of cream 10-20%
For topping:
vanilla ice cream
As in any recipe, where the dates appear, it is necessary to begin with them. Send them to lie in boiling water for about 10 minutes so that they soften. This  because every piece and remove the skin from them, if it was rough.
Next dough. Whip sugar with butter (preferably not manually, but with a blender). Break one egg into this mixture. Mix flour with baking powder and gradually pour into the sugar mixture. Knead the dough properly – as a result, it should turn out crumbly. Now here it is necessary to add dates, cut them in small pieces. Lastly, add soda and vanilla.
The English often add molasses to the text – it changes the color of the dough, it turns dark. But this is not an obligatory ingredient, except for changing the color of molasses gives almost nothing, slightly adds the malt flavor to the pudding. Black molasses is not so easy to get, but in specialized stores for confectioners, it is found.
Oil a baking dish. The specified number of ingredients is enough to fill the form 22-23 cm in diameter, such forms with a hole inside are traditionally used here
or here in such small portions
Pour in the dough and run it into the oven, heated to 180 degrees. It usually takes 35-40 minutes to bake this pudding. However, do not rely only on time: be sure to check with a wooden stick whether the center was baked.
While the pudding is baked, prepare the sauce. Melt the butter and add sugar to it. Heat over low heat until the mass turns golden brown. When removing the caramel from the heat, add the cream and stir. The sauce should remain warm, so let it wait until the pudding is ready in the lid.
Slice ready-made pudding into portions, and pour each of them over a warm sauce and garnish with a scoop of ice cream.