Dish-Houston

Houston celebrity chef, Clive Berkman was kind enough to give DISH his recipe for Sticky Toffee Pudding!!! and Recession Proof Caramel Sauce! We can all use a break from the recession and more over...a break from our diets!! So here it is, straight from Clive to you...=) ENJOY DISHIES!

Sticky Toffee Pudding

Ingredients

• 2 cups self raising flour
• 1 teaspoon baking powder
• 14 ounces stoned dates
• 1 1/4 cups boiling water
• 1 teaspoon baking soda
• 4 ounces unsalted butter, softened
• 1 ½ cup granulated sugar
• 2 large egg, lightly beaten
• 1 teaspoon vanilla

RECESSION PROOF CARAMEL SAUCE:

• 4 ounces unsalted butter
• 1 cup heavy cream
• 1 cup packed light brown sugar

Directions

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish.

Sift the flour and baking powde.

Chop the dates and place in 2 cups of water cook over medium heat until jammy

In a bowl of electric mixer beat the butter and sugar until fluffy

Add the beaten egg and vanilla; Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula.

Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 30 minutes.

Remove from oven to a wire rack.

Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 5 minutes.

Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute.

Serve immediately spooned into dessert bowls.

Drizzle with toffee sauce and top with a spoonful of whipped cream and chopped strawberries