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
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the pudding: Preheat the oven to 350 degrees F.
- Add the dates and 3/4 cup water to a small saucepan and heat over medium-high heat until boiling. Turn the heat down to low and simmer until the water has slightly reduced and the dates are beginning to soften, about 3 minutes. Turn off the heat, then cover the saucepan and let sit for 10 minutes.
- Transfer the dates and liquid to a food processor fitted with the blade attachment. Process until smooth. Pour the date mixture into a bowl and cool to room temperature.
- Add the flour, baking powder and salt to a mixing bowl. Whisk to break up any lumps of flour. Set aside the dry ingredients. Add the brown sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together, scraping down the bowl as needed, until fluffy and lighter in color, 1 to 2 minutes. Add the egg and beat until it is evenly combined. Add the orange zest and vanilla and mix until incorporated. Add half of the flour mixture to the butter mixture. Mix until incorporated, then add the date mixture. Mix until well combined, then add the remaining flour mixture. Mix until just combined.
- Spray 8 of the cups in a 12-cup muffin pan with the cooking spray. Fill the greased cups with 1/3 cup batter each. Bake until puffed and golden brown, about 20 minutes.
- For the whiskey toffee sauce: Meanwhile, add the heavy whipping cream, brown sugar, butter, vanilla and salt to a small saucepan and heat over medium-high heat. Stir the mixture continuously until the butter is melted. Bring the mixture to a boil, then turn the heat down to medium-low and simmer, stirring occasionally, for 2 minutes. Add the whiskey and continue to simmer until the sauce has slightly darkened in color, an additional 2 minutes. Turn the heat off and keep covered until ready to serve.
- Cool the puddings in the pan on a wire rack for 5 minutes. Once the puddings are cool enough to handle, remove them from the muffin pan using an offset spatula. Trim the domed tops from the puddings and set them on serving plates, cut-side down. Pour the warm whiskey toffee sauce over the puddings and serve immediately.
CAROL'S STICKY TOFFEE PUDDING
This recipe is a Christmas tradition in our house. It is comfort food and was given to me by a dear friend of mine who is the most wonderful chef I know. The entire dessert can be made in advance and even frozen--keeping the sauce separate from the cake. Reheat before serving. I hope you enjoy it as much as we have. (Usually, I at least double the sauce)
Provided by Normaone
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350^F.
- Sift Flour and Baking Powder together.
- Put Dates, Soda and Vanilla in boiling water.
- Cream Butter and Sugar; beat in Egg and Flour/Baking powder mixture.
- (Very firm mixture) Blend in the Date mixture.
- Pour into a buttered 9 inch square baking pan.
- Bake until firm, about 40 minutes.
- Meanwhile, place all of the sauce ingredients into a pan and melt slowly.
- Boil for one minute.
- When the pudding is removed from the oven, pour some of the sauce over the top and place under the broiler until it bubbles.
- (I like to poke a few holes in the pudding first to allow some of the sauce to make its way inside) Be careful not to burn.
- Serve the pudding warm with the rest of the sauce.
Nutrition Facts : Calories 775.2, Fat 34.9, SaturatedFat 21.6, Cholesterol 129.4, Sodium 1006.5, Carbohydrate 113.7, Fiber 3.3, Sugar 80.9, Protein 6.3
STICKY CARROT PUDDINGS
Our modern rendition of carrot pudding is moist, dense, and fragrant with cinnamon, cardamom, and vanilla -- and topped with toffee sauce and candied carrot ribbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins.
- Soak raisins in the hot water until plump, about 15 minutes. Drain.
- Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla. Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts, and raisins.
- Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes.
- Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. Turn puddings out onto dishes. Spoon about 1/4 cup toffee sauce over each, and garnish with carrot ribbons.
STICKY TOFFEE PUDDING
This is one of those classic sticky comfort food that never fails to please children and adults alike. From First Meals by Annabel Karmel. This can be made in advance, kept in the refrigerator, and reheated before serving.
Provided by Zee7181
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 429.2, Fat 17.1, SaturatedFat 10.2, Cholesterol 100, Sodium 260.8, Carbohydrate 66.5, Fiber 2.4, Sugar 45.2, Protein 5
CHRISTMAS STICKY TOFFEE PUDDING
Switch up your traditional Christmas pudding with this sticky toffee version. It's a great modern twist on the classic festive dessert
Provided by Good Food team
Categories Dessert
Time 2h55m
Number Of Ingredients 16
Steps:
- Put the dates, raisins, rum and 100ml water in a small saucepan and set over a low heat until steaming, about 5 mins (or do this in the microwave). Leave to cool.
- Meanwhile, make the toffee sauce. Put all the ingredients except the cream in a small pan and bring to a simmer. Cook until the sugar has dissolved and the sauce is glossy, about 5 mins. Pour in the cream and cook for 2 mins more, stirring continuously, then remove from the heat and set aside. The sauce will continue to thicken as it cools.
- Generously butter a 1.5-litre pudding basin. Beat the butter and sugar until well combined in a large bowl using an electric whisk, or in a stand mixer. Add the eggs one at a time, beating well between each addition. Fold in the flour, spices and the soaked fruit until evenly incorporated, then stir in the milk.
- Pour a quarter of the toffee sauce into the base of the prepared basin, then spoon in the sponge batter. Place a sheet of baking parchment over a sheet of foil, then make a pleat in the centre. Use this to cover the pudding, parchment-side down, and tie securely under the lip of the basin using kitchen string.
- Transfer the basin to a steamer. Alternatively, put an upturned plate in the base of a large pan, sit the basin on top, and half-fill the pan with water from the kettle so it goes halfway up the side of the basin. Cover and cook over a low heat for 2 hrs 35 mins, checking the water level every so often and topping up when needed.
- Check the sponge is ready by inserting a skewer into the middle. If it comes out clean, the sponge is cooked. If any uncooked batter clings to the skewer, continue steaming, then check again after about 20 mins.
- To serve, warm the remaining toffee sauce over a low heat, invert the sponge onto a serving plate, and pour over the warmed sauce. Serve with custard or ice cream.
Nutrition Facts : Calories 522 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 35 grams sugar, Protein 6 grams protein, Sodium 0.7 milligram of sodium
THE BEST STICKY TOFFEE PUDDING
This recipe is on Weight Watchers most wanted list - you have been warned! But enjoy it for special occasions, especially holiday feast time!
Provided by Scandigirl
Categories Dessert
Time 45m
Yield 1 9x13 inch baking tray
Number Of Ingredients 11
Steps:
- Place chopped dates in bowl with golden syrup, black treacle, coffee essence and bicarbonate of soda, add boiling water and leave to one side.
- In large mixing bowl, cream together butter and sugar, beat until mixture is light and fluffy.
- Gradually add the eggs a little at a time, beating well after each addition.
- Carefully fold in the self-raising flour using a metal spoon.
- Fold in the date mixture including all the liquid.
- The mixture will be sloppy (this will make the pudding light).
- Place mixture in a greased and lined baking tray and bake in a medium to hot oven for 20-30 minutes.
- Finish pudding should be slightly resilient to touch if not turn down oven and bake for a further 10 minutes.
Nutrition Facts : Calories 2701.2, Fat 81.5, SaturatedFat 47.1, Cholesterol 605.9, Sodium 1634.9, Carbohydrate 467.5, Fiber 18.5, Sugar 264.3, Protein 36.1
ULTIMATE STICKY TOFFEE PUDDING
One of our most requested recipes - puddings don't get any better than this
Provided by Angela Nilsen
Categories Buffet, Dessert, Dinner, Supper, Treat
Time 1h25m
Yield Makes 7 little puddings
Number Of Ingredients 15
Steps:
- Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.
- Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.
- Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
- While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
- Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
- Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
- Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
- Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
- Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.
- Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
- Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the double cream.
- Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
- You can serve them now with the sauce drizzled over, but they'll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
- Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn't smudge (no need to chill).
- When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.
Nutrition Facts : Calories 697 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 71 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
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- Coarsely chop the dates and place them in a bowl. Pour the boiling water over them and stir in the baking soda. Let the dates soak until cooled down. Using an immersion blender or placing them in a regular blender, puree the dates to make a chunky-smooth mixture (don't puree it completely smooth).
- In a large mixing bowl cream the brown sugar and butter until smooth and pale. Beat in the eggs and oil. Add the black treacle and vanilla extract and beat until combined.
- In a small bowl, stir together the flour, baking powder and salt. Gradually beat in the flour mixture into the wet mixture just until combined. Add the chunky date puree and beat just until combined.
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- In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl.
- In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth.
- Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
- Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
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