Simmone Edwin will wow you with her gourmet dishes made simple. In her weekly column, we will feature her fancy-sounding but easy-peasy recipes. You will be able to wow your friends with impressive dishes due to her perfectly explained and thorough techniques.
Sticky Toffee Pudding Poppers
Sticky toffee pudding is a British dessert that comprises of a moist sponge and date cake that’s been smothered in a toffee sauce. Chef Simmone adds extra pizazz with a brandy butter sauce (yup, you heard that right) that takes this dessert to a whole new level.
Yields: 8 to 10 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
3 cups chopped, dates
2 cups water
2 teaspoons baking soda
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
8 ounces butter
2 cups granulated sugar
2 tablespoons vanilla essence
For brandy butter sauce
1 cups light brown sugar
cup heavy cream
cup unsalted butter
2 teaspoons brandy
1 For the sauce, add brown sugar and heavy cream to a heavy bottom sauce pot.
2 Allow to come to a boil and let the sugar dissolve completely. Remove from the stove when a light caramel colour is achieved.
3 Stir in butter and then brandy until smooth.
4 Preheat oven to 350°F. Grease cake pop pans and set aside.
5 Place chopped dates in a sauce pot and add the water and baking soda. Place on a low heat and allow to cook until the water is absorbed and the dates are softened. Remove from the stove and allow to cool.
6 In a separate bowl, sift together the flour, baking powder, and salt; set aside.
7 Cream together the butter and sugar until light and fluffy. Gradually add the eggs until absorbed into the butter and sugar. Be careful to not overmix. Add vanilla essence.
8 To the creamed mixture, alternately add the date mixture and sifted dry ingredients until a creamy cake batter is formed.
9 Fill the cake pop pans with the batter about of the way and bake for 15 minutes or until a skewer comes out clean when tested for doneness.
10 Soak cake pop balls in the sauce and serve warm.