Australian Sticky Toffee Pudding Food

THE ULTIMATE STICKY TOFFEE PUDDING

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F /160 C / Gas 3.
• Butter and lightly dust an 8 x 8 x 2 1/2-inch square baking tin with flour.
• Put the chopped dates into a large glass bowl, cover with boiling water, leave for 20 minutes to swell and soften. Once soft, add the vanilla extract.
• Sieve the flour and bicarbonate of soda into a large baking bowl.
• In another baking bowl, cream the butter and sugar together until light and creamy, don't worry about grains of sugar, they will melt during cooking.
• Little by little, add the beaten eggs, mixing really well between additions. Add the treacle and beat well.
• Using a large metal spoon carefully fold in one-third of the flour, then carefully stir in one-third of the milk. Repeat until all the flour and milk is used up.
• Add the chopped dates (including any liquid in the bowl) and stir gently. The pudding mixture will resemble a thick batter.
• Pour the mixture into the baking tin and bake in the center of the oven for 45 to 50 minutes until the sponge is raised and firm to the touch. Remove from the oven and leave to cool in the tin for 10 minutes before turning out.
• Over medium heat, melt the butter, sugar, and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved.
• Add the treacle and allow the sauce to bubble for 2 minutes. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
• Place a portion of the cake onto warm individual serving dishes, and drizzle generous amounts of sauce over.
• Serve with custard or ice cream.

AUSTRALIAN STICKY TOFFEE PUDDING

Steps:

• Mix dates and baking soda in a heat-proof bowl.
• Pour boiling water on top and leave to stand.
• Cream butter and sugar until pale, then add eggs one at a time, beating well after each addition.
• Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin.
• Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.
• Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
• Set aside until ready to serve, then quickly reheat when needed.
• Cut pudding into squares and place each square in the centre of a warm dinner plate.
• Pour hot toffee sauce over each square and serve with fresh cream.

STICKY TOFFEE PUDDING

Steps:

• For Pudding:.
• Preheat oven to 350°F Butter 9-inch-diameter springform or bundt pan.
• Place chopped dates and baking soda in small bowl. Pour 1 cup boiling water over dates, stir and let cool, about 1 hour.
• Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Add instant coffee granules to date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
• Cool pudding until just warm. Unmold; poke holes in pudding with a skewer, pour ½ of sauce over cake. Cut into wedges and serve with whipped cream and more Caramel Sauce.
• For Sauce:.
• Bring cream, brown sugar, butter and molasses to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. Stir in vanilla after sauce is taken off of heat. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.).

CRANBERRY STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350°F.
• In a medium bowl, beat butter & sugar for a minute, until the mixture is light and fluffy, then add the eggs and extract and beat the batter well.
• In a small bowl, stir together the flour, baking powder, and salt.
• Add half the flour mix to the butter mixture and stir by hand until blended, then stir in the orange juice and the remaining flour mix. Fold in the cranberries.
• Spread the batter into an 8x8 pan that has been sprayed with nonstick cooking spray and bake for 35 to 40 minutes, until the pudding is golden and the top is springy to the touch.
• TOFFEE SAUCE.
• Combine the butter, sugar and cream in a small saucepan and bring it to a simmer over med heat, cook, stirring often for about 10 minutes or until the mixture is thick.
• Serve the pudding warm with the sauce!

STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350°F.
• Butter 9-inch-diameter springform pan.
• Line bottom of pan with parchment paper; butter parchment.
• Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.
• Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition.
• Add half of flour and beat to blend.
• Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
• Add remaining flour and beat until blended.
• Combine instant coffee and baking soda in small bowl.
• Pour into date mixture, stirring to dissolve coffee granules.
• Add date mixture to batter and beat to blend.
• Pour batter into prepared pan.
• Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
• Cool pudding until just warm; unmold; sprinkle with powdered sugar.
• Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.

STICKY TOFFEE PUDDING

Steps:

• For the sauce:
• In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
• For the cake:
• Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
• Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
• In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes -- cover with more sauce. Serve with whipped cream.

STICKY TOFFEE PUDDING

Steps:

• Lightly butter a 12-cup muffin tin or spray with non-stick cooking spray. Position a rack in the middle of the oven and preheat the oven to 350°F.
• Combine the dates and water in a heavy-bottomed saucepan and bring to a gentle boil.
• Reduce the heat to a simmer and cook, uncovered, until the dates are softened and have absorbed the water.
• Remove from heat and stir 1 tsp of the baking soda. Let stand for about 20 minutes.
• While the dates are soaking, sift together the flour, salt, 1/4 tsp baking soda, and the baking powder into a bowl then set aside.
• In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition, and then beat in the vanilla.
• Stir in the dates and any soaking liquid into the batter.
• Gently fold the dry ingredients into the wet batter until just combined.
• Fill the muffin cups 2/3 full. Bake until a toothpick comes out clean, 22-28 minutes.
• While the batter is baking, make the toffee sauce. Combine the butter and brown sugar in a saucepan over medium heat.
• Cook until the butter and sugar melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil.
• Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6-8 minutes.
• Remove the cakes from the oven and poke the tops of each a few times with a toothpick. Drizzle 1 tbsp of the sauce over each cake and allow it to sink in completely.
• To serve, spoon a little sauce on each dessert plate and place a cake, top-side down, in the sauce. Spoon more warm sauce over the top of the cake and serve immediately with cream or vanilla ice cream.

STICKY TOFFEE PUDDING

Steps:

• Cream together the butter and sugar. Beat the eggs into the mixture, then fold in the flour and baking powder.
• Pour the boiling water over the dates and add the baking soda and vanilla extract. Add this mixture to the batter and blend well.
• Butter a 11 x 7 ovenproof dish. Pour the batter into the dish and bake in 375 degree preheated oven for 40 minutes.
• To make the sauce, put the brown sugar, butter, and cream in a pan and heat gently for about 5 minutes. Remove the pudding from the oven, add half the sauce, and place under a hot broiler until it bubbles. Serve the remaining sauce separately.

DATE PUDDING WITH TOFFEE SAUCE (STICKY TOFFEE PUDDING)

Steps:

• For the pudding: Preheat oven to 350 degrees and grease a squate 9 inch baking pan. In a small saucepan mix together dates and water, bring to a boil. Add baking soda and stir until the dates begin to break down and mixture thickens slightly, 1 to 2 minutes, set aside.
• In a medium mixing bowl stir together flour, baking powder, allspice, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs and vanilla.
• On low speed gradually add flour mixture alternating with date mixture and beat until combined. Pour batter into prepared pan and bake until toothpick comes out with a few moist crumbs attached, about 40 minutes. Let pudding cool in pan on a cooling rack for 10 minutes. Meanwhile make toffee sauce.
• For the sauce: In a small saucepan mix together butter, sugar, and cream. Cook over medium heat stirring constantly, until sugar dissolves and mixture boils. Reduce heat to low and cook without stirring for 2 minutes. Remove from heat and stir in alchohol.
• Cut pudding into squares and serve warm with sauce.