STICKY TOFFEE PUDDING
This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.
Provided by Michelle
Categories Dessert
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
- Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
- Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
- To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don't be alarmed if the mixture looks a bit curdled.)
- Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don't overbeat the batter.
- Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.
Nutrition Facts : Calories 731 kcal, Carbohydrate 92 g, Protein 6 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 183 mg, Sodium 437 mg, Fiber 2 g, Sugar 67 g, ServingSize 1 serving
STICKY TOFFEE PUDDING
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He's best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city's postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it's insanely delicious. And it will please you.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
- Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
- Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
- Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
- In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
- Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.
STICKY TOFFEE PUDDING CAKE
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Provided by Maree
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g
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 TOFFEE PUDDING WITH TOFFEE SAUCE
Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
- Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
- Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
- Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
- Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.
TRY THIS STICKY TOFFEE SAUCE OVER ICE CREAM OR DESSERT BARS
This sticky toffee sauce from chef Ryan Scott is made with date syrup, brown sugar, butter + cream for the ultimate dessert topping.
Provided by Ryan Scott
Number Of Ingredients 6
Steps:
- Melt the brown sugar, date syrup and butter in a pan and bring to a boil slowly, allowing the mixture to dissolve and combine, and boil for 2 minutes
- Remove the pan from the heat and slowly add the cream
- Return the pan to heat and bring back up to a boil, stirring, and cook for 3 minutes more until the sauce is thick and glossy
TOFFEE SAUCE
Serve this buttery toffee sauce with our Sticky Toffee Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. If desired, reheat sauce over low before serving.
STICKY DATE PUDDING WITH TOFFEE SAUCE
An easy Sticky Date Pudding recipe
Categories Milk/Cream Egg Ginger Dessert Bake Date Vanilla Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 17
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.
INDIVIDUAL STICKY TOFFEE PUDDINGS WITH TOFFEE SAUCE
Sticky toffee puddings made in little moulds with no steaming, no caramel to make, just tasty springy sponge and a treacle toffee sauce. And because everyone gets their own there's no sharing.
Provided by James Martin
Categories Desserts
Yield Makes 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 190C/375F/Gas 5.
- Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray.
- Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat.
- Stir the vanilla extract into the date mixture.
- Blend with a stick blender until the date mixture is thick and soupy.
- In a large bowl, beat the butter and muscovado sugar together until smooth.
- Stir in the syrup and treacle, then the flour, mixing well.
- Break the eggs one at a time into the bowl, stirring well after each one.
- Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend.
- Pour the mixture into the prepared pudding basins, filling them two-thirds full.
- Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch.
- For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
- To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream.
STICKY DATE MUFFINS WITH TOFFEE SAUCE
Variation of the old sticky date pudding, but easier to serve this way. I haven't frozen these, but I would imagine they would freeze ok, and then reheat in the microwave. These are nice warm or cold, with the toffee sauce poured over and cream for afternoon tea, and ice-cream for dessert :)
Provided by mummamills
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dates and water in a pan, bring to boil.
- Remove from heat and stir in baking soda. let stand 5 minutes.
- Sift flour into a bowl, add all other ingredients and stir until just combined.
- Spoon into muffin pan, any size, but cooking times based on normal muffin pan.
- Bake in a moderately hot oven for about 20 minutes.
- Toffee Sauce:.
- Combine sugar and cream, stir over heat until the sugar dissolves, simmer for 5 minutes.
- Serve muffins warm or cold with toffee sauce and thick cream.
Nutrition Facts : Calories 422.6, Fat 13.8, SaturatedFat 6.2, Cholesterol 46.6, Sodium 63.4, Carbohydrate 73.1, Fiber 2.2, Sugar 52.8, Protein 4.4
SELF-SAUCING STICKY TOFFEE CHOCOLATE PUDDING
Combine sticky toffee pudding sponge with a generous helping of chocolate chunks and chocolate sauce for the ultimate comforting dessert
Provided by Liberty Mendez
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Put the dates in a bowl and pour in 300ml boiling water. Leave to soak for 30 mins. Meanwhile, make the sauce by tipping all the ingredients, a big pinch of salt and 300ml boiling water into a pan, then whisk over a medium heat and simmer for 2 mins. Pour into a jug and leave to cool slightly. Once the dates are soaked, use a hand blender to blitz the dates and water until you have smooth paste. Leave to cool slightly. Butter a deep 35 x 25cm dish.
- Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar for 3 mins until smooth. Add the eggs, one at a time, beating between each addition. Fold in the flour, bicarb and baking powder along with a pinch of salt. Once combined, mix in the date purée, then fold in the dark chocolate. Pour the sponge batter into the prepared dish and spread out evenly using the back of a spoon. Pour the chocolate sauce evenly over the top of the batter.
- Bake in the oven for 30-35 mins until risen, then leave to rest for 2 mins. Serve warm with a big scoop of ice cream or warm custard.
Nutrition Facts : Calories 604 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
ENGLISH STICKY TOFFEE SAUCE
Luxuriously rich with a deep caramelized flavor, drizzle this English toffee sauce over your cakes, ice cream, fresh fruit, add it to your fruit crumbles and crisps, or a dollop to your waffles or anything else your heart desires!
Provided by Kimberly Killebrew
Time 15m
Number Of Ingredients 5
Steps:
- Place the heavy cream, brown sugar, salt and butter in a medium sauce pan over medium heat and let the brown sugar dissolve completely, stirring as little as possible to avoid the sugar granules from splashing up the sides of the pan (this will result in a grainy toffee sauce). Once it's dissolved increase the temperature to medium high. Avoid stirring too much during the initial stages until the sauce begins to turn color. Increase the frequency of stirring as the sauce gets browner to prevent burning. Continue until the sauce is thickened and a dark amber. Remove from heat and stir in the vanilla extract.If the sauce thickens too much or if leftovers are too thick, add a little extra butter and/or heavy cream and reheat.
- Makes about 1 3/4 cups. Store in the refrigerator for up to a month.
STICKY TOFFEE SUPER SAUCE
Easy Sticky Toffee Sauce for sweetening desserts! Yum!
Provided by sophiesaussage
Time 7m
Yield Serves 4
Number Of Ingredients 6
Steps:
- First Add both sugars, butter, golden syrup, cream and vanilla extract in to a bowl and mix well.
- Put the mixture in to a pan and heat on a gentle simmer for around 1-3 minutes until hot Pour and Enjoy!
STICKY DATE PUDDING WITH TOFFEE SAUCE
Ok, this dessert is to die for, no kidding. Moist and sweet, full of sticky dates and lots of caramel flavour. The toffee sauce is it's crowning glory. DO please make it, but if you want you can just serve it warm with some cold vanilla ice cream melting over the top. (Make the sauce though....you won't be sorry you did!)
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 482.8, Fat 18.5, SaturatedFat 11.1, Cholesterol 100.7, Sodium 198.4, Carbohydrate 76.2, Fiber 2.6, Sugar 50.8, Protein 5.8
TOFFEE SAUCE
Few things are as irresistible as a gloriously golden toffee sauce. Ludicrously moreish and rich with a deep caramel flavour, this simple yet versatile sauce is a real crowd-pleasing treat.
Provided by Simon Wood
Categories Desserts
Yield Serves 4 (makes about 500ml)
Number Of Ingredients 4
Steps:
- Place the cream, sugar and butter in a saucepan over a medium heat and let the sugar dissolve completely. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.
- Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.
- As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot so please avoid the temptation to dip your finger in and have a taste!
- Lay the vanilla pod flat on a chopping board, if using. Use a sharp knife to slice the pod lengthways down the middle, creating two long halves. To collect the seeds, scrape the back of the knife down the inside length of each half.
- Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark brown colour. Remove it from the heat and stir in the vanilla seeds or extract. Store the sauce in the fridge until ready to use.
STICKY TOFFEE SAUCE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
- Serve with a couple of scoops of vanilla ice cream.
TOFFEE SAUCE
This is a great sauce for ice cream topping, or for a fruit fondue. Can also be used for topping cakes, as it thickens when it cools. Serve warm over ice cream, or place in fondue pot over low heat to keep warm and dip apples, pears, pineapple, strawberries, bananas, and orange wedges.
Provided by ANNETTE BROKENSHIRE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 44.9 g, Cholesterol 18.9 mg, Fat 6.3 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 74 mg, Sugar 36.4 g
STICKY TOFFEE PUDDING WITH CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Date Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 14
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.
More about "sticky toffee sauce food"
STICKY TOFFEE PUDDING - RICARDO
From ricardocuisine.com
5/5 (23)Category DessertsServings 8Total Time 3 hrs 45 mins
- In a saucepan, bring all the ingredients to a boil, stirring constantly. Reduce for about 5 minutes. Set aside.
- In a saucepan, bring the water and dates to a boil. Add 1/4 tsp (1 ml) of the baking soda and mix thoroughly. Remove from the heat and let cool.
STICKY TOFFEE PUDDING | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 8Total Time 45 minsCategory DessertsCalories 570 per serving
- Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water.
- Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine.
STICKY TOFFEE PUDDING RECIPE - DAVID GUAS | FOOD & WINE
From foodandwine.com
5/5 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.
STICKY TOFFEE CAKE! - JANE'S PATISSERIE
From janespatisserie.com
5/5 (27)Total Time 3 hrs 15 minsCategory CakeCalories 472 per serving
- Preheat your oven to 180C/160C Fan and line two 8"/20cm round cake tins with parchment paper!
- Add your butter to a bowl or stand mixer and beat on it's own for about 3-5 minutes until smooth and supple.
STICKY TOFFEE PUDDING
From more.ctv.ca
Servings 3-4Total Time 1 hr 15 minsCategory Dessert
STICKY TOFFEE PUDDING RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Total Time 1 hr 20 minsCategory DessertCalories 373 per serving
STICKY TOFFEE PUDDING WITH SAUCE | COMFORT FOOD | SBS FOOD
From sbs.com.au
5/5 (1)Servings 8Cuisine BritishCategory Dessert
IRRESITABLE STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
From acanadianfoodie.com
5/5 (1)Category DessertCuisine CanadianTotal Time 1 hr 30 mins
GORDON RAMSAY'S HOLIDAY STICKY TOFFEE PUDDING RECIPE ...
From thefoodxp.com
Category Chef's DelightCalories 250 per serving
STICKY TOFFEE PUDDING - IRISHTIMES.COM
From irishtimes.com
Servings 8Total Time 35 mins
TOFFEE SAUCE - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
Ratings 2Category Dessert, SauceCuisine InternationalTotal Time 11 mins
MINI STICKY TOFFEE CARROT CAKES | RICARDO
From ricardocuisine.com
5/5 (3)Category DessertsServings 8Total Time 1 hr 5 mins
PERFECT STICKY TOFFEE PUDDING - IN TRADITIONAL ENGLISH ...
From pinterest.ca
4.5/5 (390)Estimated Reading Time 1 minServings 18Total Time 50 mins
STICKY TOFFEE SAUCE : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
Servings 4Total Time 15 minsCategory Dessert
VEGAN STICKY TOFFEE PUDDING (GLUTEN-FREE) - JO'S KITCHEN ...
From joskitchenlarder.com
5/5 (2)Total Time 40 minsCategory Afternoon Tea, Cake, Pudding, TraybakeCalories 587 per serving
STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE | READER'S ...
From readersdigest.ca
Servings 15Total Time 30 minsCategory Cakes
HOW LONG CAN I STORE STICKY TOFFEE SAUCE FOR? | ASK ...
From nigella.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
10 BEST STICKY TOFFEE PUDDING SAUCE WITHOUT CREAM RECIPES ...
From yummly.com
STICKY TOFFEE PUDDING WITH WHISKY SAUCE - SCOTTISH FOOD GUIDE
From scottishfoodguide.com
10 BEST STICKY TOFFEE SAUCE NO CREAM RECIPES | YUMMLY
From yummly.co.uk
STICKY TOFFEE SAUCE WITH MILK RECIPES
From wiki-recipes.info
STICKY TOFFEE PUDDING | REDPATH SUGAR
From redpathsugar.com
EASY TOFFEE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STICKY TOFFEE CAKE WITH DECADENT TOFFEE SAUCE | …
From canadianliving.com
TOFFEE SAUCE RECIPES
From tfrecipes.com
SLOW COOKER STEAMED STICKY TOFFEE PUDDING WITH CARAMEL SAUCE
From safeway.ca
DESSERT OF THE WEEK: STICKY TOFFEE PUDDING WITH SALTED ...
From countryandtownhouse.co.uk
STICKY TOFFEE SAUCE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love