OLD FASHIONED DATE PUDDING - STICKY DATE PUDDING WITH CARAMEL SAUCE
Old Fashioned Date Pudding features a date cake with a rich, sticky caramel sauce that separates to the bottom while cooking. Serve warm with the sticky sauce poured over top and a dollop of whipped cream. One whiff or bite will take you back to Grandma's kitchen.
Provided by Barbara
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Spray a 9 x 5 inch pan (bread pan) with nonstick cooking spray. Preheat oven to 300 degrees F.
- For the sauce, boil together water, brown sugar and butter for 3 minutes in a small saucepan; add vanilla and take off heat to slightly cool while putting together pudding.
- In a mixing bowl, combine sugar, flour, baking powder, and salt; add milk, chopped dates and vanilla. Mix together until a thick, sticky batter forms.
- Spread pudding cake mixture into prepared bread pan; pour sauce over batter.
- Bake for approximately 1 hour. If the center still looks wet after an hour, continue to cook 5 to 10 minutes until the center is set. The cake will be sticky, and the sauce layer will move to the bottom.
- Serve warm or cold, topped with the sauce from the bottom of the pan. Dollop with whipped cream if desired.
Nutrition Facts : Calories 407 kcal, Carbohydrate 80 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 452 mg, Fiber 3 g, Sugar 64 g, ServingSize 1 serving
STICKY DATE NUT PUDDING DESSERT WITH CARAMEL OR TOFFEE SAUCE
My sister-in-law makes this for my in-laws' Christmas meal and it is delicious. I added this to my extended family's holiday table several years ago and now I would be in trouble if I didn't make it and bring it to our holiday feast! In the past three years, it has become a new tradition for my family (which doesn't happen often!). My mother even requests this for the Thanksgiving meal. If you're searching for something deliciously different for your holiday meals, you will not be disappointed with this. It is a trifle-like dessert with layers of cubed, moist date/nut cake, cool whip, and candy-like caramel or toffee sauce. AMAZING. This recipe makes one dessert bowl. Doubling this will make it fit nicely into a 9x13" pan and into two dessert bowls.
Provided by SReiff
Categories Dessert
Time 35m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 350°F.
- Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
- In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
- Combine the cake batter with date mixture and mix well.
- Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
- Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
- For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
- For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
- Cut the cooled cake into very small square pieces.
- In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!
Nutrition Facts : Calories 850.4, Fat 43, SaturatedFat 22.6, Cholesterol 138.1, Sodium 322, Carbohydrate 116.1, Fiber 3.4, Sugar 92.7, Protein 5.9
STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE
This recipe is one I tasted when a colleague brought it to work. The addition of balsamic vinegar to the caramel sauce, tempers the sweetness and adds a different dimension to the sauce. People always tell me that it is the most delicious sticky date they have ever had and I think it is the sauce that makes the difference, so be sure to at least double the sauce! Decadent and delish served with vanilla ice cream!
Provided by Good Looking Cooking
Categories Dessert
Time 1h5m
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For Pudding:.
- Combine dates in a pan with 300ml water, bring to a boil.
- Remove from heat, stir in bicarb soda and set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well each time.
- Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
- Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
- For Sauce:.
- Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot.
- Note:.
- I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.
DECADENT STICKY DATE PUDDING WITH CARAMEL SAUCE
Steps:
- To make Pudding : 1. Preheat oven to 190 Degree Celsius and grease and line the base of a 8x8 square tin. 2. Coarsely chop pitted dates and simmer in water, uncovered for 5 minutes. Remove pan from heat and add in Bicarbonate Soda (Mixture will foam...it's ok). let mixture stand for 20 minutes. 3. In a mixing bowl, sift together flour, baking powder, spices and salt. 4. In another mixing bowl, cream butter and sugar till light and fluffy. Beat in eggs one at a time, beating well after each addition. Add in flour mixture in 3 batches, beating after each addition until just combined. Add in date mixture and stir well until just combined. 5. Pour cake batter into prepare baking tin. Set baking tin in a larger baking tin. Add enough hot water to larger pan to reach halfway up sides of smaller tin. Bake in the middle of oven for 1hr or till cooked. Remove smaller tin and cool pudding on rack. To make Caramel Sauce : 1. Melt butter in a pot. Add in brown suhar and continue stirring till sugar has liquified. Bring mixture to a boil, stirring occasionally. 2. Stir in cream and vanilla extract. Add in pitted date, if desired. Continue to simmer, stirring accasionally until thickened slightly, about 5 minutes. Cool sauce for storage. Warm up together with pudding and serve with some vanilla ice-cream. 12 Servings
STICKY DATE PUDDING WITH COCONUT CARAMEL
Try this luxurious version of sticky toffee pudding, using coconut milk for the caramel sauce. This is a pudding to share - friends will thank you for it!
Provided by Tom Kerridge
Categories Dessert, Treat
Time 1h
Number Of Ingredients 13
Steps:
- Butter or oil a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.
- Put the dates in a heatproof bowl. In a small pan, bring the rum and 300ml water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 mins. Heat the oven to 190C/170C fan/gas 5.
- Put the suet and sugar in a large bowl and stir to combine. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mixed spice, then sift in the flour and bicarb, folding these into the mixture until nearly combined. Add the dates with their liquor and mix to combine.
- Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 mins, or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.
- Meanwhile, to make the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 mins until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)
- Once the pudding is cooked, remove from the oven and leave to stand for 5 mins. Cut into squares and serve warm, topped with the hot coconut caramel and sprinkled with toasted coconut flakes.
Nutrition Facts : Calories 645 calories, Fat 28 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
STICKY DATE PUDDING WITH CARAMEL SAUCE
I hope you're not counting your calories, because this is going to blow your diet! Very traditional for an Aussie dinner get together, cheap and it makes lots. Serve with ice-cream.
Provided by cookingpompom
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the dates (use kitchen scissors to chop the dates rather than a knife), bicarb and water together. Set aside for 10-12 minutes.
- In a large bowl, cream the butter and sugar. Add the eggs one at a time.
- Beat in the vanilla.
- Fold in the cooled date mix and the flour.
- Pour into a greased 20cm round cake tin.
- Bake at 180oC for 40-45 minutes.
- Cool for 5 minutes, cut and serve from the tin (it keeps it warm).
- Carmel sauce:.
- Place all the ingredients in a medium pot and stir over a medium heat until combined. Simmer gently until thickened (about 5 -8 minutes).
- To serve: pour over the pudding and let it soak a little before eating.
Nutrition Facts : Calories 523.3, Fat 23.8, SaturatedFat 14.5, Cholesterol 116.8, Sodium 592.8, Carbohydrate 75, Fiber 2.1, Sugar 52.6, Protein 5.3
STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE
Make and share this Sticky Date Pudding With Balsamic Caramel Sauce recipe from Food.com.
Provided by RemyGage
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For Pudding.
- Put 300ml water in a saucepan, add dates and bring to the boil. Remove from heat, add bicarb soda, stir and set aside.
- Cream butter and sugar until light and fluffy. Add eggs one by one, beating well each time. Fold in flour, stir in date mixture and vanilla, and pour into a greased 18cm square cake tin.
- Bake at 160C for 50 minutes, or until cooked when tested with a skewer.
- For Sauce
- Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to the boil, remove from heat and serve warm not hot.
Nutrition Facts : Calories 411.1, Fat 14.8, SaturatedFat 8.8, Cholesterol 89.2, Sodium 477.3, Carbohydrate 67.2, Fiber 2.5, Sugar 47, Protein 4.8
STICKY TOFFEE PUDDING WITH CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Date Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Make sauce:
- Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
- Make cake:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
- Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
- Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
- Cut cake into slices; drizzle caramel sauce over each slice.
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- Grease 7 pudding moulds (Note 2) with butter or grease and line a 20 cm / 8" square cake pan with overhang.
- Place dates in a bowl, sprinkle over baking soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher (or fork) until it resembles sloppy porridge (see video for texture / thickness). (Note 3)
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