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Sticky_candy_pudding_cnn-live.com

Sticky candy pudding

Sticky_candy_pudding_cnn-live.com

Ingredients

2 1/2 cups cream

1 cup sugar

1/2 cup light syrup

1 stick sweet unsalted butter

1/2 stick sweet unsalted butter, and a lot of for greasing

6 ounces dates, pitted

1 cup and 2 tablespoons all-purpose flour

1 teaspoon leavening

1/4 teaspoon baking soda

Pinch salt

3/4 cup brown sugar

1 teaspoon pure flavoring

1 big egg

1/4 teaspoon orange zest

Whipped cream, for serving

Instructions

1

For the sauce: in a heavy pan over medium heat, mix one 1/4 cups of the cream, the sugar, syrup and butter. Cook, stirring typically, till a dark amber color, about forty minutes. Carefully add the remaining 1 1/4 cups cream. It’ll bubble up AND it’s HOT!

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2

For the cake: heat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and put aside.

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3

Mix the dates and 3/4 cup water in a little pan and cook till the dates are softened, about 15 minutes. Puree in a blender and cool. Mix the flour, baking powder, baking soda and salt in a little bowl and put aside.

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4

In the bowl of an electrical mixer, cream the sugar and butter till light and fluffy.

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5

Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the ready ramekins and bake regarding twenty minutes.

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6

Cool slightly and take away the cakes from the ramekins. Slice the cakes in half horizontally.

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7

Rinse out the ramekins. Pour a bit candy sauce in the bottom of the ramekins and high with all-time low layer of the cake.

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8

Add a lot of candy sauce, place the top cake layer on top and cover with a lot of sauce.

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9

Heat slightly before serving invert onto plate and yes cover with a lot of sauce.

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10

Serve with topping.

Sticky_candy_pudding_cnn-live.com

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