INDIVIDUAL STICKY TOFFEE PUDDINGS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter ten 4-ounce ramekins; set aside. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
- In a small saucepan, combine dates, and 1 cup warm water. Simmer until most of the water is evaporated, about 5 minutes. Transfer to a small food processor, and process until smooth; keep warm.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Slowly add the eggs, and beat to combine. Scrape down sides of bowl. Add the flour mixture, and beat until fully combined.
- With machine running, add date purée, a little at a time, beating to combine after each addition. Divide evenly between prepared ramekins, filling each about three-quarters full. Bake until a cake tester inserted into the center comes out clean, 20 to 30 minutes.
- Cool to room temperature, slice off top, and discard. Cut in half horizontally, and layer with sauce. Serve immediately with ice cream, if desired.
STICKY TOFFEE PUDDING CAKE
Provided by Nancy Fuller
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
- Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
- In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
- Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
- For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
- Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.
STICKY TOFFEE PUDDING CAKES
This recipe came from the R.S.V.P section of a Bon Appetit magazine. It is a recipe from the "Sweet Basil" restaurant in Vail and is to die for! Plan ahead as it is best started the day before you need them.
Provided by MarieRynr
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted.
- (mixture will be grainy).
- Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes.
- Cool slightly.
- Whisk in rum.
- (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving) For cakes; combine dates and 1 cup water in a medium saucepan; boil until dates are soft, about 2 minutes.
- Transfer mixture to a large bowl; cool to room temperature, stirring occasionally, about 30 minutes.
- Stir in vanilla and baking soda.
- Preheat oven to 350*F.
- Butter and flour 10 muffin cups from 1 standard 12 cup muffin pan.
- Whisk flour, baking powder and salt in a medium bowl to blend.
- using electric mixer, beat sugar and butter in large bowl to blend.
- Beat in egg.
- Add dry ingredients in 3 additions, alternating with date mixture in 2 additions, beating to blend after each addition.
- Divide batter among prepared muffin cups.
- Bake cakes until brown and tester comes out clean, about 25 minutes.
- Cool cakes in pan on rack 10 minutes.
- Turn out onto a baking sheet.
- Spoon 2 TBS of warm toffee sauce over each warm cake.
- Let cool completely.
- (Can be made 1 day ahead. cover with foil and refrigerate).
- Preheat oven to 350*F.
- Reheat cakes on sheet until warm, about 10 minutes.
- Put on serving plates.
- Drizzle with remaining warm toffee sauce.
- Serve with whipped cream.
INDIVIDUAL STICKY TOFFEE PUDDING CAKES FOR TWO OR FOUR
This recipe makes four individual puddings. You can make the puddings ahead of time and freeze all of them, or serve two immediately and freeze the other two for later. To freeze, wrap individual puddings after baking in plastic wrap and then in foil (or put in large ziplock bag) and place in freezer so they lay flat. Freeze sauce in a separate small ziplog bag. To serve, remove both puddings and sauce from freezer and let sit at room temperature while oven preheats to 300 degrees. Bake puddings for 20 to 25 minutes or until knife inserted in the center feels warm to the touch. When the cakes are almost reheated, open one corner of the ziplock bag containing sauce and microwave on high for 25-40 seconds or until hot. Pour over each cake.
Provided by Cucina Casalingo
Categories Dessert
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- For the pudding cakes:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.
- Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.
- Bring kettle or large saucepan of water to boil over high heat.
- Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes.
- Drain dates, reserving liquid, and transfer to medium bowl.
- Whisk flour, baking powder, and salt together in another medium bowl.
- Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses.
- Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds.
- With food processor running, pour melted butter through feed tube in steady stream.
- Transfer this mixture to bowl with softened dates.
- Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.
- Distribute batter evenly among prepared ramekins.
- Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins.
- Cover pan tightly with aluminum foil, crimping edges to seal.
- Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.
Nutrition Facts : Calories 1156.3, Fat 52.3, SaturatedFat 31.9, Cholesterol 251.6, Sodium 586.7, Carbohydrate 167.2, Fiber 5.9, Sugar 126.3, Protein 10.1
STICKY TOFFEE PUDDING CUPCAKES
Make and share this Sticky Toffee Pudding Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 55m
Yield 8 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; line 8 muffin tins with baking parchment.
- In a bowl, combine flour and sugar.
- In another bowl, beat milk, eggs, vanilla, and butter until smooth and pale, about 2-3 minutes.
- Pour the batter over the flour mixture; stir with a wooden spoon.
- Fold in the dates; scrape mixture into the muffin pans, filling each about halfway.
- For the topping: sprinkle 1 tablespoon of the sugar on top of the batter in each cup.
- Add ½ tablespoon butter, then pour about 1 table water over each.
- Bake for 25 minutes; remove from oven and cool for 5 minutes in the pan.
- Invert onto plates, peel off the parchment; serve immediately.
Nutrition Facts : Calories 366.5, Fat 8.7, SaturatedFat 5.2, Cholesterol 47.6, Sodium 328.4, Carbohydrate 70.3, Fiber 2.9, Sugar 48.7, Protein 4.4
LITTLE ICKY STICKY PUDDINGS WITH CARAMEL SAUCE
These old fashioned puddings have now been rediscovered by 'cafe society' and are common on the menus of the best restaurants. I cook them in a muffin tin to provide easy individual servings. They are so good I've given batches of them, together with a bottle of their delicious sauce, as Christmas presents. In winter, it's wonderful to make a batch or two and keep them handy in the freezer - simply reheat gently in the microwave or in the oven. The sauce will keep for at least a week in the refrigerator, but it's easy to make when you need it anyway. Many thanks to Lorraine from the beautiful Maleny Lodge Bed & Breakfast for this recipe.
Provided by Kookaburra
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Before you do anything else, place the dates and the water into a saucepan over a moderate heat and bring the mixture to a good rolling boil.
- Remove saucepan from the heat and stir in the bicarbonate of soda.
- Now, allow the date mixture to cool while you prepare the other ingredients.
- Set the oven to 180C (350F).
- Grease a muffin tin (I use one that makes 12 muffins) very well.
- In a medium sized mixing bowl and using an electric mixer, beat together the butter and the sugar until the mixture is light and fluffy.
- Still beating, add eggs, one at a time, and beat until the beaters leave a'trail' in the mixture- it should be the consistency of whipped cream.
- Add vanilla and mix briefly to combine.
- Sift the flour into this mixture, then fold it in lightly but thoroughly with a wooden spoon.
- When the date mixture is cooled (no hotter than luke warm), tip it into the other ingredients and stir lightly but thoroughly to combine.
- A light hand in mixing at this stage will ensure light puddings.
- Don't worry that the mixture looks very liquid at this stage- that's how it's supposed to look.
- Spoon mixture into muffin cups, filling each cup almost, but not quite, to the top (they don't rise too much).
- Bake on the centre shelf of a preheated 180C (350F) oven for 15-20 minutes or until a skewer, inserted in the centre of a pudding, comes out clean.
- When cooked, remove tray from oven and allow puddings to cool for 5-10 minutes before removing to serve or to cool on wire racks.
- (If puddings stick, run a knife around the outside, and allow puddings to cool a little more before carefully easing out of the pan.) Serve warm with hot caramel sauce.
- TO MAKE THE CARAMEL SAUCE Combine all sauce ingredients in a small saucepan over a moderate heat and bring to the boil.
- Reduce heat and simmer for 2 minutes.
- Serve over warm puddings.
JOHN TOVEY'S STICKY TOFFEE PUDDING
Sticky toffee pudding that is still made to John Tovey's original recipe. Some even say it's the best in the world. Most desserts are worthy of applause, but rare is the one that warrants a standing ovation, as does this authentic toffee pudding.
Provided by Steve P.
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar, add beaten eggs.
- Fold in flour.
- Pour boiling water over dates, add vanilla, add vanilla, coffee and baking soda.
- Mix the 2 batters together.
- Pour into buttered 9-inch pan and bake for 1 1/2 hours at 375ºF.
- Topping:.
- Boil the butter, brown sugar and cream until melted. Pour over baked pudding and run under the broiler until it bubbles.
- Note: Check it after 1 1/4 hour to make sure it doesn't get over done. Some like to make double sauce to have extra to serve at the table. Don't make it too far in advance of serving as it should be warm!
Nutrition Facts : Calories 643.1, Fat 28.7, SaturatedFat 17.1, Cholesterol 177, Sodium 912.7, Carbohydrate 91.5, Fiber 3.3, Sugar 59.3, Protein 8
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