}); Soak Date Cake Poppers In Brandy And Butter - Propa Eats

Soak Date Cake Poppers In Brandy And Butter

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.

AuthorSimmone EdwinCategory

Yields12 Servings
Total Time55 mins

INGREDIENTS

 3 cups chopped, dates
 2 ½ 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
 4 eggs
 2 tablespoons vanilla essence
For brandy butter sauce
 1 ¼ cups light brown sugar
 ½ cup heavy cream
 ¼ cup unsalted butter
 2 teaspoons brandy

DIRECTIONS

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 ¾ 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.

Ingredients

 3 cups chopped, dates
 2 ½ 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
 4 eggs
 2 tablespoons vanilla essence
For brandy butter sauce
 1 ¼ cups light brown sugar
 ½ cup heavy cream
 ¼ cup unsalted butter
 2 teaspoons brandy

Directions

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 ¾ 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.

Sticky Toffee Pudding Poppers
Simmone Edwin

Simmone Edwin is a Certified Hospitality Educator, who is currently the Head Chef at Adam’s Bagels. She has an Associate’s Degree in Culinary Management from TTHTI and earned a Bachelor’s Degree in Food Service Management and International Hotel Operations from Johnson and Wales University Miami and the Spermalie Hotel School Belgium.

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