ENGLISH STICKY TOFFEE SAUCE
Luxuriously rich with a deep caramelized flavor, drizzle this English toffee sauce over your cakes, ice cream, fresh fruit, add it to your fruit crumbles and crisps, or a dollop to your waffles or anything else your heart desires!
Provided by Kimberly Killebrew
Time 15m
Number Of Ingredients 5
Steps:
- Place the heavy cream, brown sugar, salt and butter in a medium sauce pan over medium heat and let the brown sugar dissolve completely, stirring as little as possible to avoid the sugar granules from splashing up the sides of the pan (this will result in a grainy toffee sauce). Once it's dissolved increase the temperature to medium high. Avoid stirring too much during the initial stages until the sauce begins to turn color. Increase the frequency of stirring as the sauce gets browner to prevent burning. Continue until the sauce is thickened and a dark amber. Remove from heat and stir in the vanilla extract.If the sauce thickens too much or if leftovers are too thick, add a little extra butter and/or heavy cream and reheat.
- Makes about 1 3/4 cups. Store in the refrigerator for up to a month.
ENGLISH STICKY TOFFEE PUDDING
This recipe was given to me by an English coworker, and it is unbelievable! Would make a great dessert for a holiday dinner. It's called a pudding, however, this is a moist cake with a caramel topping (the sticky part). You'll find that the caramel recipe alone is great, and could be used for many different things.
Provided by Mole1338
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Directions for Pudding:.
- Preheat oven to 350 degrees.
- Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).
- Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.
- While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).
- Add the egg and beat until combined and smooth. Add the flour.
- Stir in soaked date mixture and mix until combined.
- Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.
- Directions for sauce:.
- Melt butter in saucepan.
- Add brown sugar and cream, bring to a boil.
- Boil for 2-3 mins until texture is slightly fudgy and velvety.
- Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.
- The more sauce you use, the stickier the wicket!
Nutrition Facts : Calories 434, Fat 19.8, SaturatedFat 12.2, Cholesterol 78, Sodium 255.1, Carbohydrate 63.4, Fiber 1.5, Sugar 48.9, Protein 3.3
ENGLISH STICKY TOFFEE PUDDING
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
- Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.
STICKY TOFFEE PUDDING
Pudding - Cake I've tried a lot of different recipes for this delightful dessert, but this is so far the best.
Provided by Motley Oklahoman
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
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.).
Nutrition Facts : Calories 507.7, Fat 28, SaturatedFat 17, Cholesterol 146.8, Sodium 387.6, Carbohydrate 61.5, Fiber 2, Sugar 43.5, Protein 5.4
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
Make and share this Sticky Toffee Pudding with Toffee Sauce recipe from Food.com.
Provided by Jackie Roe-Lawton
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put everything except the flour and eggs in a bowl, and leave for about two hours.
- Liquidise, adding the flour and the eggs.
- This can be kept for up to two weeks in a covered container in a fridge.
- You will need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly greased.
- Place them on a cookie sheet and divide the batter equally among them.
- The oven should be 350 F or 180 C. Cook at about 180 degrees C for about 25 minutes or until just firm.
- Place all ingredients in a pan and melt gently to make a smooth light coloured sauce.
- To serve, cover with the toffee sauce, and dust with icing sugar.
Nutrition Facts : Calories 387.5, Fat 15.7, SaturatedFat 9.4, Cholesterol 87.2, Sodium 326.4, Carbohydrate 57.6, Fiber 0.8, Sugar 35.6, Protein 4.8
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
Make and share this Sticky Toffee Pudding With Toffee Sauce recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 190°C/gas 5. Line a roasting pan with baking parchment.
- Bring the water to the boil in a saucepan. Remove from the heat, add the dates and leave to soak for about 10 minutes.
- Put the butter and sugar in a large bowl and beat together until smooth.
- Stir in the syrup and treacle, then the flour, mixing well.
- Break the eggs one by one into the bowl, stirring well after each addition.
- Stir the vanilla extract into the date mixture. Blend with a stick blender until thick and soupy.
- Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture. Beat well to blend.
- Pour the mixture into the prepared pan. Put in the oven immediately, and bake for 35-40 minutes until well-risen and springy.
- To make the sauce, put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
- Serve the pudding in bowls with the sauce poured over the top.
Nutrition Facts : Calories 2226.1, Fat 112, SaturatedFat 68.1, Cholesterol 541.1, Sodium 2793.6, Carbohydrate 297.6, Fiber 10.7, Sugar 198, Protein 21.9
STICKY TOFFEE PUDDING
Make and share this Sticky Toffee Pudding recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h35m
Yield 7 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 890.4, Fat 52.2, SaturatedFat 32.3, Cholesterol 195.3, Sodium 187, Carbohydrate 106.6, Fiber 2.5, Sugar 73.6, Protein 5.5
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