{"id":347,"date":"2011-01-31T21:04:10","date_gmt":"2011-01-31T21:04:10","guid":{"rendered":"http:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=347"},"modified":"2011-01-31T21:04:10","modified_gmt":"2011-01-31T21:04:10","slug":"sticky-toffee-pud","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2011\/01\/31\/sticky-toffee-pud\/","title":{"rendered":"Sticky toffee pud."},"content":{"rendered":"

First ever, quite well executed, I have to say. Greg Wallace’s recipe, that I have actually followed step by step, as I have never made it before, hoping for an honest opinion from Florek, who loves everything that’s toffee.<\/p>\n

For 2 portions I chopped about 40g of dates and simmered them in a little water until nice and mushy. About 40g of butter, 25g of brown sugar, one egg, 80g self raising flour and a touch of baking powder all made a nice, thick mixture, plus the dates. It was all baked in a bain marie for about 35 minutes in 180 Celsius. Mine had a slightly crispy bottom- wrong, apparently, will cover them with foil next time. While they’re baking, I made a nice and simple toffee sauce. 150 ml double cream, 75 g of brown sugar, 25 g of butter went into it. I heated up half of the cream and all the butter and sugar, stirring often, let it bubble for about 5 minutes until glossy and thick, then added the remaining cream. Very nice sauce and bloody simple.<\/p>\n

The taste of the\u00a0 pud itself, I thought can be improved by a bit of cinnamon, maybe even a few chopped hazelnuts, to be done next time.<\/p>\n

The photo does it justice today, does it not?<\/p>\n

\"\"<\/a><\/p>","protected":false},"excerpt":{"rendered":"

First ever, quite well executed, I have to say. Greg Wallace’s recipe, that I have actually followed step by step, as I have never made it before, hoping for an honest opinion from Florek, who loves everything that’s toffee. For 2 portions I chopped about 40g of dates and simmered them in a little water … Continue reading Sticky toffee pud.<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,9],"tags":[],"class_list":["post-347","post","type-post","status-publish","format-standard","hentry","category-dessert","category-room-for-improvement"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=347"}],"version-history":[{"count":1,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/347\/revisions"}],"predecessor-version":[{"id":349,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/347\/revisions\/349"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}