Thursday, March 10, 2011

Sticky Toffee Banana Pudding


This recipe is from magazine Bon Appetit! It was so good I didn't get my own picture it was gone.


Sticky Toffee Banana Pudding

Toffee sauce
•1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
•1/2 cup (packed) golden brown sugar
•1/2 cup dark corn syrup
•1/4 cup (1/2 stick) unsalted butter


Read More http://www.bonappetit.com/recipes/2011/03/sticky_toffee_banana_pudding#ixzz1GFkFhtS4Banana cake
•2 cups unbleached all purpose flour
•1 1/2 teaspoons baking powder
•3/4 cup (1 1/2 sticks) unsalted butter, room temperature
•2/3 tablespoons (packed) dark brown sugar
•2 large eggs
•1 cup mashed very ripe bananas (2 to 3)
•1 tablespoon dark rum
•1 1/2 teaspoons vanilla extract
•Sliced bananas (optional)
•special equipment
8x8x2-inch nonstick metal baking pan
Preparation
toffee sauce
•Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 1 1/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool. Whisk in 3 tablespoons or more cream to thin sauce to desired consistency. DO AHEAD Can be made 2 days ahead. Cover and chill. Rewarm slightly before using.
banna cake
•Preheat oven to 350°F. Butter 8x8x2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.
•Whisk flour, baking power, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.
•Bake cake until tester inserted into center comes out clean, 35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.


Read More http://www.bonappetit.com/recipes/2011/03/sticky_toffee_banana_pudding#ixzz1GFk8hfma

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