Matt Selby, owner and chef' at Vesta Dipping Grill and Stuebens has a great idea the whole family can make, and Santa is sure to love it.
Sticky Toffee Pudding
1/2 Cup - Dried Figs, Chopped
1/2 Cup - Dark Rum
1/2 teaspoon - Baking Soda
1/2 teaspoon - Vanilla Extract
1 Cup - Flour
2/3 Cup - Sugar
1/2 teaspoon - Baking Powder
Pinch of Salt
2 Tablespoons - Butter
1 Egg, Beaten
8 Tablespoons - Butter
3/4 Cup - Heavy Cream
3/4 Cup - Brown Sugar
1 1/5 Tablespoon - Water
1 Tablespoon - Dark Rum
Pre-Heat oven to 350 degrees.
Combine chopped figs, rum, vanilla and baking soda in a small pan, and place over high heat. Bring liquid to a boil and simmer about 5 minutes.
In a mixing bowl, sift together flour, sugar, baking powder and salt. Set aside.
In a mixer, whisk fig-rum mixture with butter, and whisk until melted.
Add dry ingredients to rum-butter mixture, and whisk. Add egg, and whisk to combine into dough.
Rub with butter the inside and bottoms of five oven-proof individual serving size crocks, and distribute the pudding dough equally into them.
Place crocks onto a cookie sheet and place in oven for about 20-25 minutes, until toothpick comes cleanly out.
While puddings are baking in the oven, prepare the toffee sauce.
Place butter, heavy cream, water and brown sugar in a saucepan and place over high heat.
Remove pudding from the oven, and spoon toffee sauce over each one.
Raise the temperature of the oven to 450 degrees, and place the puddings back in to cook for a final six to eight minutes, until the toffee is bubbling.
Vanilla bean whipped cream:
1/2 Cup Heavy Cream
1 Tablespoon Powdered Sugar
1 one inch piece of Vanilla Bean
Pour cream into a mixer bowl. Beat cream, about two minuets, until it begins to form soft peaks. Add the powdered sugar, being careful not to overbeat.
Split the vanilla bean segment in half, lengthwise and scrape off the beans. Add the beans to the whipped cream, and fold in by hand.
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