Sticky Date And Fig Pudding With Caramel Sauce And Ginger Cream Food

STICKY DATE & GINGER PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
• For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.

WARM STICKY FIGGY PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
• Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
• Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
• Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

STICKY TOFFEE PUDDING CAKE

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 DATE PUDDING WITH TOFFEE SAUCE

Steps:

• Make pudding:
• Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
• Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
• While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
• Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
• Make sauce while pudding is cooling:
• In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
• Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.

STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 180oC.
• Grease and line the base of 23cm deep round cake tin.
• Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
• Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
• Coarsley mash with a potato masher.
• Cream together the butter, sugar and 1 egg.
• Beat in the remaining eggs one at a time.
• Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
• Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
• Cover with foil if over browning during cooking.
• Leave to stand for 5 minutes before turning out onto a serving plate.
• To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
• Simmer uncovered, for about 3 minutes, or until thickened slightly.
• Brush some sauce over the top and sides of the pudding until well glazed.
• Serve immediately with the sauce and a dollop of cream.

MINI STICKY DATE PUDDINGS WITH CARAMEL SAUCE

Steps:

• Preheat oven to 180 degrees celsius (170 degrees fan-forced).
• Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
• Place dates, boiling water and bi-carb soda into a food processor (or Thermomix) and leave for 5 minutes.
• Add butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
• Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
• Divide the mixture equally between the ramekins.
• Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
• To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.Pour the caramel sauce over the hot puddings and serve immediately.
• Preheat oven to 180 degrees celsius (170 degrees fan-forced). Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
• Place dates, boiling water and bi-carb soda into the TM bowl. Leave for 5 minutes.
• Add butter, caster sugar and brown sugar and mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
• Add the eggs, vanilla extract and self-raising flour to the bowl and mix on Speed 6, 5 seconds. Scrape and repeat for a further 5 seconds.
• Divide the mixture equally between the ramekins. Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
• To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into the TM bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).Pour the caramel sauce over the hot puddings and serve immediately.

STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE

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.

STICKY TOFFEE PUDDING WITH CARAMEL SAUCE

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.

STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish.
• Place dates, boiling water and bi-carbonate soda into a food processor (or Thermomix) and leave for 5 minutes.
• Add the butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
• Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
• Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture will springs back when touched in the centre.
• To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, butter and salt into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.
• Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream.
• Preheat oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish.
• Place dates, boiling water and bi-carb soda into the Thermomix bowl. Leave for 5 minutes.
• Add butter, caster sugar and brown sugar and mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
• Add the eggs, vanilla extract and self-raising flour to the bowl and mix on Speed 6, 5 seconds. Scrape and repeat for a further 5 seconds.
• Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture will springs back when touched in the centre.
• To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, butter and salt into the Thermomix bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).
• Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream.