Sticky Date Pudding With Caramel Sauce Food

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.

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 DATE PUDDING WITH BALSAMIC CARAMEL SAUCE

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.

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 WITH CARAMEL SAUCE

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.

LITTLE ICKY STICKY PUDDINGS WITH CARAMEL SAUCE

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.

STICKY DATE PUDDING WITH COCONUT CARAMEL

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.

STICKY DATE NUT PUDDING DESSERT WITH CARAMEL OR TOFFEE SAUCE

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!

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.