Sticky Toffee Pudding PPCXL

I love sticky toffee pudding but I've never made it before.  I decided that for Easter not only would I make Sticky Toffee Pudding but I would use my PPCXL to do it.  Here is what I came up with and just so you know it got thumbs up and 10's all around.  (Even from my fussiest eater!)

Sticky Toffee Pudding PPCXL Style

Ingredients List

1/2 Cup Soften Butter

3/4 Cups Brown Sugar

1Tbsp Molasses

2 Eggs

1 Cup Plus 2 Tbsp All Purpose Flour

1/2 Tsp Baking Soda

1/2 Tsp Baking Powder

1Cup Boiling Water

1 1/4 Cups Pitted Dates

1 Tsp Vanilla

SAUCE

3/4 Cups Brown Sugar

1/2 Cup Butter

1/2 Cup Cream

Chop your dates as finely as you prefer I prefer finely chopped but if you prefer chunks use chunks.  I use my pro chef chopper from Tupperware it works amazing and you get an arm workout!

Next boil the water and pour it over the dates either in a bowl or I do it right in the pro chef container

Also add the baking soda, baking powder and vanilla.  Let this soak for at least 5 minutes while you prepare the rest.

While the dates are soaking, cream the soften butter, and sugar with a mixer using the paddle attachment.

Add the eggs and beat until combined & smooth add molasses mix  Add the flour & mix well.

Add in the date mixture & mix until combined.

Grease your pudding pan and add the batter place the lid on.  Set the PPCXL on STEW/SOUP for 50 minutes with 2 cups of water.  Put the bottom rack in and place the pudding pan on top of it.  Put on the PPCXL Lid and make sure the valve is closed.

When the timer goes off do a quick release and remove pudding pan to a rack and allow to cool 15 minutes before removing it from the pan.

Once the pudding is out of the pan make the sauce by melting the butter in a sauce pan add brown sugar & cream.  Bring to a boil and continue to boil for 2-3 minutes until texture is slightly fudge & velvety.

Serve a wedge of the pudding drizzled with sauce & a dollop of whipping cream.  This is going to be a staple in our house it is that good.  I'd love to hear from you about the recipe or if you have any ideas of recipes you'd like me to try.  

Rhubarb Chipotle BBQ Sauce

 

Rhubarb to me is the ultimate symbol of summer in the prairies. As far back as I can remember rhubarb has been a part of my life.  As a child I would pluck it out of my mom's garden and dunk it enthusiastically into a bowl of sugar.  The tart flavour of the rhubarb complimented by the generous dusting of sugar was heaven. These days I find myself enjoying rhubarb in ways I never could have imagined as child.  It's not just crisps or crumbles.  It's not just jams and pies.  It's more, much more.

I love to come up with recipes I can read a hundred of them and not one of them is exactly what I want so I find myself constructing my own creations.  This recipe is one of those creations.

Rhubarb Chipotle BQQ Sauce

8 Cups Chopped Rhubarb 

1 Medium Onion

2tbsps Minced Garlic (I used Rig Hand Vodka infused)

1/2 Cup Apple Cider Vinegar

3 1/2 Cups Raw Sugar

1/2 Cup Molasses

2 tsps Chipotle 

1 tsp Ginger

1 tsp Cinnamon 

1 tbsp. Garlic Salt

This recipe is simple but so tasty!  Assemble everything in a large pot stir and bring to a boil.  Reduce heat and simmer 30.  Prepare cans and lids for processing which will take approximately 15 minutes more.  With a handheld food processor purée the mixture in the pot.  Ladle Sauce into sterilized jars leaving 1/8" head space.  Process, I use my power pressure cooker XL to do this for 10 minutes.

This thick and sticky Sauce is amazing on chicken and ribs!

Rhubarb Mojitos & Homemade Simple Syrup

For me nothing says summer like fresh crisp red stalks of rhubarb.  It grows abundantly in the prairies where I live and I have a million different ways I like to prepare it.  One of my favourite ways to enjoy rhubarb is in cocktails and my cocktail of choice this summer is Rhubarb Mojitos!
 I love Mojitos and the marriage between Mint and rhubarb is the perfect coupling for the ultimate summer refreshment.

To make this tastebud tingler you will first need to make a Rhubarb Simple Syrup.  I made a double batch as this Syrup is diverse and can be used in cocktails, teas and juices. (OK the truth is I like the mojitos big time & need a ton of Syrup!)

RHUBARB SIMPLY SYRUP

4 Cups Chopped Rhubarb 

1 Cup Sugar

1 Cup Water

Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.

Pour the rhubarb through a strainer until most of the liquid is in a bowl. Press the solids a little with the back of a spoon to extract more syrup.  Keep the stewed rhubarb for any dessert that requires it.  I made a Rhubarb bar with a shortbread base.

Carefully pour the syrup into clean sterilized jars and process for 10 minutes to seal.  You can also store Syrup in a decorative bottle for immediate use be sure to refrigerate it.  It should keep for quite some time in the fridge several weeks up to a month.

Now the fun begins COCKTAILS!! Mojitos are traditionally made with rum, mint, lime and soda.  This combination is tasty and refreshing but now you add Rhubarb and it jumps to a whole nother level!

RHUBARB MOJITOS 

1Stalk of a Rhubarb chopped

1 bunch of Mint

limes

White Rum

Soda or water

Rhubarb Simple Syrup 

Muddler & Ice

In a Collins glass add 2Tbsp of Rhubarb, 1-2 sprigs of Mint.  Squeeze in the juice of half of a lime and proceed to muddle.  Once the mixture has been muddled add 1-2oz of rum.  Fill glass with ice add 1-1 1/2oz of Rhubarb Simple Syrup and top up with soda or water.  (I prefer water as I am not a huge carbonation fame) You can service with a rhubarb stalk garnish and a bubble tea straw for easier drinking. (I find the bubble straw doesn't get clogged like a regular straw with all the Mint and rhubarb)

Once you make this Mojitos you are going to be happy that you canned that extra syrup.  I must add that this cocktail is best when serviced on a hot day to a deck full of friends!  Cheers here's to a perfect summer!