Friday, September 26, 2008

From Teatime Magazine

I love Teatime!
This month's issue is fantastic. If you haven't gotten yours yet, run out and pick one up today.Their website offers some delightful items for us to peruse while you wait!
Cozy Comforts
Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eaves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core . . .
— John Keats, “Ode to Autumn”
One of the main reasons I am enthralled with this issue is because it
"tours the tearooms of Scotland and as we discover the history and tealore of this charming Celtic country." The website offer this beautiful British recipe to be taken with TEA!!

A favored sweet in Great Britain, Sticky Toffee Pudding is fantastically rich but relatively easy to prepare. A buttery drizzle of toffee sauce and a sprinkle of toasted pecans adds an over-the-top note of flavor to an already decadent dessert that is perfect for teatime or anytime at all.

Sticky Toffee Pudding
Makes 6 servings

1 cup boiling water
1 cup finely chopped dates
1 cup butter, softened and divided
1 cup firmly packed light brown sugar, divided
1 egg
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt, divided
1 teaspoon vanilla extract
1/4 cup heavy cream
Garnish: whipped cream, chopped toasted pecans

1. Preheat oven to 350°. Grease an 8x8-inch baking dish; set aside.

2. In a small bowl, pour the boiling water over the dates; set aside. In a large bowl and using an electric mixer at medium speed, cream 1/2 cup butter and 1/4 cup brown sugar for 4 minutes, until pale in color. Beat in the egg, then scrape down the sides.

3. Gradually add the flour, baking powder, and 1/8 teaspoon salt, and mix until well combined. Add the vanilla extract and the dates with the water, and stir until well combined.

4. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, or until firm.

5. In a small saucepan over medium heat, cook the remaining 1/2 cup butter, remaining 3/4 cup brown sugar, cream, and remaining 1/8 teaspoon salt for 6 minutes.

6. Using a 2 1/4 -inch round cutter, cut 12 rounds. On each serving plate, stack two rounds, and top with toffee sauce. Garnish with whipped cream and pecans, if desired. Serve immediately.

1 comment:

  1. Yup, a wonderful mag indeed.
    I received one last year from a Mitford friend, and read it still, as it is my only copy, lol.
    It is not here, so will read it again, just to "taste" it.

    Hugs from Marian


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