STICKY TOFFEE PUDDING
Steps:
- For the cake: Preheat the oven to 350degreesF. and butter a 9 x 13-inch baking dish.
- In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes.
- Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.
- Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
- Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
- Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.
- For the toffee sauce:
- While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
- To finish the pudding:
- Using a skewer or chopstick, poke holes in the pudding every inch or so.
- Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
- Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped 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 PUDDINGS
MasterChef's Gregg Wallace shares his sumptuous recipe for the classic sticky toffee pudding
Provided by Gregg Wallace
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Put the dates in a small saucepan and pour over 75ml water. Bring to a simmer and cook for 3-4 mins until the dates are mushy and have absorbed the water. Gently stir to blend.
- Heat the oven to 180C/160C fan/gas 4. Grease and line the bases of 4 x 150ml pudding moulds. Cream the butter and sugar with an electric whisk until pale and fluffy. Gradually add the eggs and vanilla, then fold in the flour and baking powder. Mix in the blended date purée and divide between the moulds. Transfer to a roasting tin and pour enough boiling water in to reach halfway up the moulds. Cover the tin with foil and cook for 25 mins until risen and firm to the touch.
- Meanwhile, make the sauce. Pour half the cream and all the sugar and butter into a small, heavy-bottomed pan. Heat gently until sugar has dissolved, stirring often. Turn up the heat and bubble for 3-4 mins until the sauce is glossy and thick, then stir in the remaining cream. Re-heat the sauce when the puddings are cooked and serve poured on top.
Nutrition Facts : Calories 716 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.1 milligram of sodium
ULTIMATE STICKY TOFFEE PUDDING
One of our most requested recipes - puddings don't get any better than this
Provided by Angela Nilsen
Categories Buffet, Dessert, Dinner, Supper, Treat
Time 1h25m
Yield Makes 7 little puddings
Number Of Ingredients 15
Steps:
- Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.
- Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.
- Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
- While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
- Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
- Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
- Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
- Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
- Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.
- Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
- Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the double cream.
- Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
- You can serve them now with the sauce drizzled over, but they'll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
- Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn't smudge (no need to chill).
- When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.
Nutrition Facts : Calories 697 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 71 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
STICKY TOFFEE PUDDING
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the pudding: Preheat the oven to 350 degrees F.
- Add the dates and 3/4 cup water to a small saucepan and heat over medium-high heat until boiling. Turn the heat down to low and simmer until the water has slightly reduced and the dates are beginning to soften, about 3 minutes. Turn off the heat, then cover the saucepan and let sit for 10 minutes.
- Transfer the dates and liquid to a food processor fitted with the blade attachment. Process until smooth. Pour the date mixture into a bowl and cool to room temperature.
- Add the flour, baking powder and salt to a mixing bowl. Whisk to break up any lumps of flour. Set aside the dry ingredients. Add the brown sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together, scraping down the bowl as needed, until fluffy and lighter in color, 1 to 2 minutes. Add the egg and beat until it is evenly combined. Add the orange zest and vanilla and mix until incorporated. Add half of the flour mixture to the butter mixture. Mix until incorporated, then add the date mixture. Mix until well combined, then add the remaining flour mixture. Mix until just combined.
- Spray 8 of the cups in a 12-cup muffin pan with the cooking spray. Fill the greased cups with 1/3 cup batter each. Bake until puffed and golden brown, about 20 minutes.
- For the whiskey toffee sauce: Meanwhile, add the heavy whipping cream, brown sugar, butter, vanilla and salt to a small saucepan and heat over medium-high heat. Stir the mixture continuously until the butter is melted. Bring the mixture to a boil, then turn the heat down to medium-low and simmer, stirring occasionally, for 2 minutes. Add the whiskey and continue to simmer until the sauce has slightly darkened in color, an additional 2 minutes. Turn the heat off and keep covered until ready to serve.
- Cool the puddings in the pan on a wire rack for 5 minutes. Once the puddings are cool enough to handle, remove them from the muffin pan using an offset spatula. Trim the domed tops from the puddings and set them on serving plates, cut-side down. Pour the warm whiskey toffee sauce over the puddings and serve immediately.
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 TOFFEE PUDDING
Steps:
- For the toffee sauce: Melt the butter in a small saucepan over low heat, then add the sugar, molasses, espresso powder and salt. Whisk to work out any lumps, then continue to cook over low heat.
- When bubbles appear at the edge of the pan, whisk in the cream and bring to a bare simmer. Remove the pan from the heat, cover and set aside.
- For the cake: Position a rack in the center of the oven and heat to 350 degrees F.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- Place 150 grams of the pitted dates and the boiling water in the bowl of a food processor fitted with the standard S-blade. Allow to soak for 2 minutes, then pulse 3 times.
- Add the eggs, butter, both sugars, the vanilla extract and espresso powder to the food processor and pulse 5 times. Follow with the flour mixture and the remaining dates and pulse 3 more times.
- Coat the bottom of each well in a 6-cup popover pan with 1 1/2 teaspoons of the toffee sauce. Follow with the batter, filling each cup 3/4 of the way full (see Cook's Note). You may have a few tablespoons of batter leftover depending on the size of your popover pan.
- Bake for 11 minutes, then remove the pan from the oven and tap either on the oven door or countertop 3 times to deflate. Rotate the pan 180 degrees and bake another 11 minutes or until the middle of the cakes reach 210 degrees F.
- Place the popover pan on a half-sheet pan and run a skewer around the outer rims to loosen the cakes. Pierce each cake several times with the skewer, poking all the way down to the bottom of the pan. Pour 1 tablespoon of toffee sauce over each pudding and let soak for 30 minutes.
- When ready to serve, heat your broiler to high and broil the puddings until bubbly, 1 to 2 minutes. Remove and immediately run the skewer around the outer rims, cover with a clean sheet pan and invert to release.
- Serve with more toffee sauce spooned over each pudding.
STICKY TOFFEE PUDDING
Make and share this Sticky Toffee Pudding recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the sticky toffee pudding:.
- Preheat the oven to 350 degrees F. In a large saucepot, combine the dates and ginger with 2 quarts of water and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to cool 15 minutes.
- In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Scrape down the sides of the bowl and add the eggs gradually, occasionally scraping down the sides. When the batter is smooth, add the flour, baking powder, salt, ginger and cinnamon.
- Stir the baking soda into the warm date mixture, then add to the batter. Blend well and transfer to an 8-by-4-inch pan. Place in a larger pan in the oven, then fill the larger pan halfway with hot water. Bake until the pudding puffs up yet doesn't get a fingerprint when pressed, about 45 minutes. Let cool before slicing.
- For the sticky toffee sauce:.
- In a large saucepan, bring the brown sugar, butter, cream and vanilla to a boil and cook until the sauce comes together and thickens, about 10 minutes. Pour over the warm slices of Sticky Toffee Pudding and garnish with whipped cream and vanilla ice cream.
Nutrition Facts : Calories 3395.5, Fat 148.8, SaturatedFat 89.8, Cholesterol 765.3, Sodium 1749.3, Carbohydrate 500, Fiber 20.3, Sugar 340, Protein 38.2
STICKY TOFFEE PUDDING
English dessert was either invented or made famous by Francis Coulson, the owner of the Sharrow Bay Hotel in the Lake District in England. If you want to make this dessert ahead of time, let the cakes cool completely and do not drizzle the sauce. Store in a Ziploc bag in the refrigerator for up to 24 hours. When ready to serve, drizzle each pudding with 1 tbsp of the sauce and heat in a 350°F oven for 5 minutes or until warmed through. This recipe is from the book "Sticky, Chewy, Messy, Gooey" and it recommends serving this with vanilla ice cream. The desserts I had in England were more likely to be served with some cream to pour over them than ice cream, so you may choose whichever you prefer.
Provided by Scarlett516
Categories Low Protein
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Lightly butter a 12-cup muffin tin or spray with non-stick cooking spray. Position a rack in the middle of the oven and preheat the oven to 350°F.
- Combine the dates and water in a heavy-bottomed saucepan and bring to a gentle boil.
- Reduce the heat to a simmer and cook, uncovered, until the dates are softened and have absorbed the water.
- Remove from heat and stir 1 tsp of the baking soda. Let stand for about 20 minutes.
- While the dates are soaking, sift together the flour, salt, 1/4 tsp baking soda, and the baking powder into a bowl then set aside.
- In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition, and then beat in the vanilla.
- Stir in the dates and any soaking liquid into the batter.
- Gently fold the dry ingredients into the wet batter until just combined.
- Fill the muffin cups 2/3 full. Bake until a toothpick comes out clean, 22-28 minutes.
- While the batter is baking, make the toffee sauce. Combine the butter and brown sugar in a saucepan over medium heat.
- Cook until the butter and sugar melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil.
- Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6-8 minutes.
- Remove the cakes from the oven and poke the tops of each a few times with a toothpick. Drizzle 1 tbsp of the sauce over each cake and allow it to sink in completely.
- To serve, spoon a little sauce on each dessert plate and place a cake, top-side down, in the sauce. Spoon more warm sauce over the top of the cake and serve immediately with cream or vanilla ice cream.
Nutrition Facts : Calories 795.7, Fat 43.1, SaturatedFat 26.6, Cholesterol 178.4, Sodium 369.6, Carbohydrate 101.9, Fiber 2.9, Sugar 80.7, Protein 5.5
STICKY TOFFEE PUDDING
Delightful and incredibly delicious with a beautiful sauce, this moist and tasty dessert is a "must" try! VIDEO https://youtu.be/EPcCnIZkZl8
Provided by CLUBFOODY
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan, add dates, boiling water and baking soda which helps to soften the fruit. Bring the mixture to a boil then cover, reduce heat to medium-low and simmer for 5 minutes. Halfway through cooking, stir and clean up the sides of the saucepan; cover and cook for the remaining time. Remove from the heat, add vanilla extract, cover and let it sit while prepping.
- In a large mixing bowl, combine flour, baking powder, ginger, cloves and salt; whisk well. Preheat oven to 350ºF.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar. Add eggs and process until blended. Add half flour mixture and mix until combined. Add the remaining half flour mixture and process until just blended. Add date mixture and process until well mixed, cleaning the sides of the bowl.
- Pour batter in a buttered and floured muffin pan to ¾'s full. Gently tap the pan on the counter to remove any trapped air bubbles. Transfer to the preheated oven and bake for 20 minutes.
- Meanwhile, in a small saucepan over medium heat, add all the toffee sauce ingredients. Combine well and cook for 15 minutes, stirring often.
- When pudding is done, place the muffin pan on a wire rack and using a toothpick, poke holes in each muffin. Pour about 1 tablespoon of toffee sauce on top of each. If desired, when the sauce is absorbed, glaze with cream cheese icing.
- When time to serve, pour a generous amount of warm toffee sauce over each pudding. If not using cream cheese icing, add a scoop of vanilla ice cream. Makes 12 servings.
Nutrition Facts : Calories 457.9, Fat 18, SaturatedFat 11, Cholesterol 81.9, Sodium 219.4, Carbohydrate 73.9, Fiber 1.4, Sugar 61.3, Protein 3.2
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
STICKY TOFFEE PUDDING
This is one of those classic sticky comfort food that never fails to please children and adults alike. From First Meals by Annabel Karmel. This can be made in advance, kept in the refrigerator, and reheated before serving.
Provided by Zee7181
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cream together the butter and sugar. Beat the eggs into the mixture, then fold in the flour and baking powder.
- Pour the boiling water over the dates and add the baking soda and vanilla extract. Add this mixture to the batter and blend well.
- Butter a 11 x 7 ovenproof dish. Pour the batter into the dish and bake in 375 degree preheated oven for 40 minutes.
- To make the sauce, put the brown sugar, butter, and cream in a pan and heat gently for about 5 minutes. Remove the pudding from the oven, add half the sauce, and place under a hot broiler until it bubbles. Serve the remaining sauce separately.
Nutrition Facts : Calories 429.2, Fat 17.1, SaturatedFat 10.2, Cholesterol 100, Sodium 260.8, Carbohydrate 66.5, Fiber 2.4, Sugar 45.2, Protein 5
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STICKY TOFFEE PUDDING RECIPE - DAVID GUAS | FOOD & WINE
From foodandwine.com
5/5 (21)Category Desserts
- In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl.
- In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth.
- Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
- Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
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