Sticky Sultana Pudding Food

SULTANA PUDDING

Steps:

• Mix together the first 3 ingredients in a medium casserole dish. Add the milk and stir until blended.
• Stir the butter, syrup and water together and pour over.
• Bake at 180C (350F) for 30-40 minutes.
• Serve with cream or icecream.

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.

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 & 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.

SULTANA CARAMEL SELF SAUCING PUDDING

Steps:

• To make the sauce put sugar, butter and water in pan and bring to boil.
• Put aside.
• Cream butter and sugar.
• Add egg and vanilla essence and beat well.
• Sift in dry ingrediants and add sultanas.
• If dry may need a little milk.
• Put the hot sauce into pudding dish, spoon cake mixture on top.
• Bake at 350 deg F for approx 45 mins.
• Serve with cream or ice cream.

QUICK STICKY TOFFEE PUDDINGS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the muffins with the sultanas. Divide between 4 buttered ramekins or one baking dish. Cover with foil and bake for 8 mins until just warmed through.
• Meanwhile, place the sugar, butter and cream in a small pan and gently heat together, stirring until the sugar dissolves. Pour the sauce over the muffin mixture and serve warm with ice cream.

SULTANA CHICKEN STUFFING

Steps:

• Mix all ingredients well in a bowl.
• Stuff into cavity of chicken.
• Roast or rotisserie as per your usual method.