We posted an article on October 4th about the St. Francis and Chef/Owner Aaron Chamberlin and his recipe for chicken. Today, we are going to share the Sticky Toffee Pudding that was served for our IFWTWA luncheon sponsored by the Greater Phoenix Convention and Visitors Bureau in August.
From surveying 20 dishes, most everyone cleaned their plates, even though we had experienced many other great selections.
STICKY TOFFEE PUDDING & Toffee Sauce
4 ounces unsalted butter, melted
2 ½ cups flour
1 pound dates, pitted, slivered
1 ½ cups warm water
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups brown sugar
4 eggs, large
1 tablespoon vanilla
- Combine half of dates with water and baking soda, soak 5 minutes.
- Whisk flour, baking powder, salt together
- Process remaining dates with brown sugar until you get a coarse sand texture.
- Drain soaked dates, add liquid to food processor with eggs, vanilla, melted butter. Process until smooth.
- Fold date mixture into flour mixture. Fold in soaked dates.
- Fill ramekins with batter about 2/3 full
- Put in hotel pan. Fill ¼ way up with boiling water, cover tightly with foil and bake.
1 pound butter
8 cups brown sugar
1 teaspoon salt
2 quarts heavy cream
4 ounces rum
1 whole lemon (for lemon juice)
- Melt butter and whisk in brown sugar and salt.
- Cook until sugar is dissolved and it turns slightly browner, 3-4 minutes.
- Slowly add cream and rum, whisking constantly. Reduce and let simmer until frothy.
- Remove from heat and add lemon juice.
- Heat oven to 350 degrees.
- Spray and flour ramekins.
- Bake approximately 40 minutes
Discover more about the St. Francis at www.stfrancisaz.com.
111 E Camelback Road, Phoenix, AZ 85012
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