Sticky Date Pudding Food

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 DATE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
• Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
• Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
• Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
• When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
• To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

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 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 & RAISIN PUDDING

Steps:

• Put the dates, raisins, milk and brandy or rum in a small saucepan and bring to the boil. Simmer for 5 mins until the fruit is soft and the liquid has been absorbed - don't worry if it looks a little curdled. Leave to cool. Meanwhile, generously butter a 1.2-litre pudding basin.
• To prepare your steamer, place a snugly fitting upturned bowl or saucer in the base of a large, deep saucepan, big enough to hold your pudding basin. Cut out a large circle of baking parchment and one of foil, both 5cm wider than the rim of your pudding basin. Make a sharp pleat down the centre of both, then butter one side of the parchment - this will be your lid. Set aside. Boil the kettle for the steamer.
• In a mixing bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, beating again until well combined. Finally, add the flour, mixed spice, orange zest, date mixture and a pinch of salt, and stir everything well with a spatula until there are no visible lumps of flour. Tip the cake mixture into your pudding basin. Cover the bowl with the parchment, butter-side down and pleat on top, then the foil. Push the sides of the lid down, then tie a piece of string securely under the lip of the basin. Use any overhanging string to create a handle to help you lift the pudding.
• Stand the pudding basin on top of the upturned bowl or saucer in the saucepan and fill the pan with enough boiling water to come halfway up the side of the basin. Bring to a gentle simmer, then cover the pan with a lid and leave to steam for 2½ hrs, topping up with boiling water if the level gets low. Check the pudding is cooked by inserting a skewer into the centre. If the skewer has any uncooked mixture on it, return it to the pan to steam for another 15 mins, then check again. Once cooked, you can cover the pudding with clean baking parchment and foil and keep for up to a week. Re-steam the pudding for 1 hr before serving.

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 TOFFEE SAUCE

Steps:

• Preheat oven to 180*C/375*F.
• Combine dates and baking soda in a heatproof bowl.
• Pour over 250ml of boiling water.
• Set dates aside till room temperature.
• Cream together butter and sugar in a large bowl till pale.
• Add eggs one at a time, beating until smooth.
• Fold in flour then stir in date mixture, including the water.
• Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
• To make sauce, combine all ingredients over low heat, stirring until butter has melted.
• Simmer for 5 minutes.
• Serve hot!

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.

STICKY DATE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Butter a 9-inch, high-sided baking pan.
• Place the dates in a saucepan, and cover with water. Bring to a boil, reduce to simmer and cook for three minutes. Add the baking soda, and set aside.
• In a bowl, cream one stick of butter, sugar and eggs, adding the eggs one at a time. Gently fold in the flour, the salt and 1/2 teaspoon vanilla extract. Slowly stir in the baking powder and 1/4 cup of the date cooking liquid, until the cake mixture resembles thick pancake batter. (Discard the rest.) Stir in the dates. Bake for 30 to 40 minutes, or until cooked in the center.
• Meanwhile, make the sauce by combining a stick of butter, 1/4 cup of heavy cream, the brown sugar and 1/2 teaspoon vanilla. Bring to a boil; reduce to simmer, and cook for three minutes.
• To serve, drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately. Garnish with whipped cream if desired.

STICKY DATE PUDDING

Steps:

• For the pudding, add the dates and bicarbonate of soda to the hot water and leave to soak until soft. Meanwhile, beat the butter and sugar together.
• Add the syrup to the butter & sugar mix. Sift the flour, cinnamon and ginger together, and add to the mix as well, until smooth.
• Pour mixture into a large tray, and bake for approx. 30 minutes at 150⁰C. A knife inserted into the middle of the mixture should come out clean when cooked.
• For the sauce, boil the butter, sugar, syrup and vanilla pod & seeds for 10 minutes. Add the cream and boil for another 10 minutes.

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.