Sticky Toffee Sauce Food

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STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

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

2 cups heavy cream
½ cup dark brown sugar
2½ tablespoons golden syrup (or molasses)
Pinch salt
6 ounces pitted dates (chopped)
1 cup water
1 teaspoon baking soda
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
4 tablespoons unsalted butter
¾ cup granulated sugar
2 eggs (at room temperature)
1 teaspoon vanilla extract

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



Sticky Toffee Pudding image

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

1 cup dates, pitted and chopped
1 cup boiling water
3 tablespoons butter; cold, unsalted, cubed (plus more for greasing)
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup plus 1 teaspoon Demerara sugar
1/3 cup plus 1 teaspoon dark brown sugar
2 eggs
3/4 cup plus 2 tablespoons flour
1 teaspoon vanilla extract
5 tablespoons butter
1 cup cream
6 tablespoons dark brown sugar
1/8 teaspoon fine sea salt
3 tablespoons butter
1 1/4 cup cream, plus more for serving, if you like
3 tablespoons dark brown sugar
1/8 teaspoon fine sea salt

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



Sticky Toffee Pudding Cake image

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

1 ¾ cups pitted, chopped dates
1 teaspoon baking soda
¾ cup boiling water
⅓ cup butter
¾ cup white sugar
2 eggs, beaten
1 ⅛ cups self-rising flour
¾ cup packed brown sugar
⅓ cup butter
⅔ cup evaporated milk
1 teaspoon vanilla extract

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



Sticky Toffee Pudding image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 7 servings

Number Of Ingredients 15

2 1/2 cups heavy cream
1 cup sugar
1/2 cup light corn syrup
1 stick sweet unsalted butter
1/2 stick sweet unsalted butter, plus more for greasing
6 ounces dates, pitted
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1/4 teaspoon orange zest
Whipped cream, for serving

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 with Toffee Sauce image

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

6 tablespoons unsalted butter, room temperature, plus more for dish
1 1/2 cups all-purpose flour, plus more for dish
8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
1 cup scalding-hot strong brewed coffee
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup lightly packed dark-brown sugar
2 large eggs, room temperature
1 stick unsalted butter
1 cup lightly packed dark-brown sugar
3/4 cup heavy cream

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



Try This Sticky Toffee Sauce Over Ice Cream Or Dessert Bars image

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

1 cup dark brown sugar
2 tablespoons date syrup (Ryan likes Just Date Syrup)
1 stick unsalted butter
⅔ cup heavy cream
½ tablespoon flaky sea salt (Ryan likes Maldon)
for topping (optional)

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



Toffee Sauce image

Serve this buttery toffee sauce with our Sticky Toffee Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

16 tablespoons unsalted butter (2 sticks)
1 cup heavy cream
1 cup packed light-brown sugar
1/4 teaspoon salt

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



Sticky Date Pudding with Toffee Sauce image

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

For pudding
1 3/4 cups packed pitted dates (about 10 ounces)
2 cups water
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
For sauce
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
Accompaniment: vanilla ice cream

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



Individual sticky toffee puddings with toffee sauce image

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

5 tbsp demerara sugar, for coating the moulds
200g/7oz pitted dates
½ tsp vanilla extract
50g/2oz butter, softened, plus extra for greasing the moulds
175g/6oz dark muscovado sugar
1½ tsp golden syrup
1½ tsp black treacle
200g/7oz self-raising flour
2 free-range eggs
1½ tsp bicarbonate of soda
500ml/18fl oz double cream
175g/6oz demerara sugar
175g/6oz butter
1 tbsp golden syrup
1 tbsp black treacle
vanilla ice cream

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



Sticky Date Muffins With Toffee Sauce image

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

240 g seeded chopped dates
1/2 cup water
1/4 teaspoon baking soda
1 egg, lightly beaten
3/4 cup brown sugar
2 cups self raising flour
1/4 cup vegetable oil
1 cup milk
1 1/2 cups brown sugar
300 ml cream

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



Self-saucing sticky toffee chocolate pudding image

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

200g pitted medjool dates
100g unsalted butter, softened, plus extra for the dish
75g demerara sugar
75g dark brown soft sugar
2 large eggs
250g plain flour
1 tsp bicarbonate of soda
1 tbsp baking powder
100g dark chocolate, roughly chopped
vanilla ice cream or custard, to serve
200ml double cream
75g unsalted butter, cubed
200g dark brown soft sugar
30g cocoa powder

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



English Sticky Toffee Sauce image

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

Categories     condiment     Dessert

Time 15m

Number Of Ingredients 5

1 cup heavy cream
1 cup dark brown sugar
1/2 cup unsalted butter
small pinch of salt
1 teaspoon quality pure vanilla extract

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



Sticky Toffee Super Sauce image

Easy Sticky Toffee Sauce for sweetening desserts! Yum!

Provided by sophiesaussage

Time 7m

Yield Serves 4

Number Of Ingredients 6

25g of double cream
15g of golden syrup
25g of golden caster sugar
25g of muscovado sugar
50g of butter
a drop of vannilla extract

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



Sticky Date Pudding With Toffee Sauce image

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

180 g dried dates, pitted, chopped
1 teaspoon baking soda
50 g unsalted butter
150 g brown sugar
2 eggs
180 g self raising flour, sifted
150 g brown sugar
250 ml cream (you can use the same amount of carnation light evaporated milk, undiluted, makes it a lot lower in f)
1/2 teaspoon vanilla essence
20 g unsalted butter

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



Toffee sauce image

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

200ml/7oz double cream
200g/7oz soft dark brown sugar
100g/3½oz unsalted butter
1 vanilla pod or ½ tsp vanilla extract

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



Sticky Toffee Sauce image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 5

3/4 cup plus 1 tablespoon soft dark brown sugar
2 tablespoons dark corn syrup
3/4 stick unsalted butter
2/3 cup heavy cream
Serving suggestion: Vanilla ice cream

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



Toffee Sauce image

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

½ cup butter
2 cups brown sugar
1 cup light corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

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



Sticky Toffee Pudding with Caramel Sauce image

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

For sauce
4 cups whipping cream
2 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
For cake
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups water
1 1/4 cups chopped pitted dates
2 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
4 large eggs
2 teaspoons vanilla extract

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.

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STICKY TOFFEE PUDDING - RICARDO
sticky-toffee-pudding-ricardo image
Cake. In a saucepan, bring the water and dates to a boil. Add 1/4 tsp of the baking soda and mix thoroughly. Remove from the heat and let cool. In a …
From ricardocuisine.com
5/5 (23)
Category Desserts
Servings 8
Total 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
sticky-toffee-pudding-fruit-recipes-jamie-oliver image
Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and …
From jamieoliver.com
Servings 8
Total Time 45 mins
Category Desserts
Calories 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
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.
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
Add in the cooled sticky toffee sauce and mix again, till delicious and perfect. For the Decoration. Using your favourite piping tip, pipe your Sticky Toffee Buttercream onto the …
From janespatisserie.com
5/5 (27)
Total Time 3 hrs 15 mins
Category Cake
Calories 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
For the Puddings. In a bowl, soak the dates in the hot water for at least 10 minutes. Meanwhile, whip the butter and brown sugar until pale and fluffy, about four minutes. Add the molasses, eggs, and vanilla and stir to combine. Then, add the soaked dates and liquid and mix well. In a separate bowl, mix the flour, salt, and baking powder.
From more.ctv.ca
Servings 3-4
Total Time 1 hr 15 mins
Category Dessert


STICKY TOFFEE PUDDING RECIPE | LEITE'S CULINARIA
Make the cake. Preheat oven to 350˚F (180˚C). Slick an 11- by 7-inch (28- by 18-cm) baking pan with melted butter and line the base and two long sides with one piece of parchment paper, allowing the paper to overhang the sides. In a small saucepan over medium heat, combine the dates and water.
From leitesculinaria.com
5/5 (4)
Total Time 1 hr 20 mins
Category Dessert
Calories 373 per serving


STICKY TOFFEE PUDDING WITH SAUCE | COMFORT FOOD | SBS FOOD
6. Prepare the toffee sauce by melting the butter in a saucepan over medium heat, then add the other ingredients and simmer until the sugar is dissolved. Dip hot puddings in the sauce and pour ...
From sbs.com.au
5/5 (1)
Servings 8
Cuisine British
Category Dessert


IRRESITABLE STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
Remove pan from heat and stir in baking soda (mixture will foam); rest for 20 minutes. Sift flour, baking powder, ginger, and salt together into a small bowl. In a large bowl with an electric mixer, cream together butter and sugar until light and fluffy; beat in eggs 1 at a time, combining well after each addition.
From acanadianfoodie.com
5/5 (1)
Category Dessert
Cuisine Canadian
Total Time 1 hr 30 mins


GORDON RAMSAY'S HOLIDAY STICKY TOFFEE PUDDING RECIPE ...
It is one of the signature desserts from Gordon Ramsay The recipe involves making a date pudding with a sticky toffee sauce topped with whipped cream. Try making this recipe at home to satiate your sugar rush with the help of this article. The sticky toffee pudding has ingredients like any other pudding. It has eggs, butter, flour, and sugar. The dates in the …
From thefoodxp.com
Category Chef's Delight
Calories 250 per serving


STICKY TOFFEE PUDDING - IRISHTIMES.COM
For the toffee sauce: 1 Put the butter, sugar, salt and cream into a medium saucepan and place over a medium heat. 2 Bring to the boil, then reduce the heat to a simmer, stirring all the time ...
From irishtimes.com
Servings 8
Total Time 35 mins


TOFFEE SAUCE - IT'S NOT COMPLICATED RECIPES
Ingredients in this recipe: Please see the recipe card further along in the post for exact quantities of ingredients and the full method. Light brown sugar – adds sweetness, colour and caramel flavour. Thickened cream – also known as whipping cream or heavy cream, it has a milk fat percentage of at least 35%. Vanilla extract – use good quality, naturally extracted from …
From itsnotcomplicatedrecipes.com
Ratings 2
Category Dessert, Sauce
Cuisine International
Total Time 11 mins


MINI STICKY TOFFEE CARROT CAKES | RICARDO
In a bowl, combine the flour, baking powder, cinnamon and baking soda. In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs and whisk until smooth. Using a wooden spoon, add the carrots and pineapple, then the flour mixture. Divide the batter among the ramekins, about 6 tbsp (90 ml) per ramekin.
From ricardocuisine.com
5/5 (3)
Category Desserts
Servings 8
Total Time 1 hr 5 mins


PERFECT STICKY TOFFEE PUDDING - IN TRADITIONAL ENGLISH ...
Apr 8, 2014 - The best sticky toffee pudding & toffee sauce I've ever tried. Its crumb structure stands up when baked but collapses in the mouth to a sticky soft texture
From pinterest.ca
4.5/5 (390)
Estimated Reading Time 1 min
Servings 18
Total Time 50 mins


STICKY TOFFEE SAUCE : RECIPES : COOKING CHANNEL RECIPE ...
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.
From cookingchanneltv.com
Servings 4
Total Time 15 mins
Category Dessert


VEGAN STICKY TOFFEE PUDDING (GLUTEN-FREE) - JO'S KITCHEN ...
Leftover vegan sticky toffee pudding and toffee sauce can be kept in the fridge for up to 5 days. The sauce will thicken quite considerably once cooled but once reheated it will come back to its original consistency. As it's best served warm, I usually simply reheat a portion of pudding and sauce in the microwave for approximately 20 seconds. It works really well and is …
From joskitchenlarder.com
5/5 (2)
Total Time 40 mins
Category Afternoon Tea, Cake, Pudding, Traybake
Calories 587 per serving


STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE | READER'S ...
Stir in date mixture. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in centre comes out clean. Cool slightly in pan on a wire rack. Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly.
From readersdigest.ca
Servings 15
Total Time 30 mins
Category Cakes


HOW LONG CAN I STORE STICKY TOFFEE SAUCE FOR? | ASK ...
Nigella's version of Sticky Toffee Pudding (from AT MY TABLE) contains dark muscovado sugar and treacle (molasses), making it a little more intense than traditional sticky toffee puddings. The date-enriched sponge is topped with an easy toffee sauce and there is enough sauce so that extra can be served alongside.
From nigella.com


SEARCH PAGE - FOOD NETWORK
The ultimate comfort food! This pud is a rich, moist cake made studded with soft dates which is drenched in toffee sauce at the end of cooking. No pub lunch or Sunday roast is complete without a large helping of Sticky Toffee Pudding to finish the me . Prep Time-Cook Time-Serves. 6. Sticky Toffee Pudding by Laphroig . Medium. Tasting Notes: Caramel, spice (cardamom, …
From foodnetwork.co.uk


10 BEST STICKY TOFFEE PUDDING SAUCE WITHOUT CREAM RECIPES ...
Sticky Cucumber and Peanut Dipping Sauce Food.com garlic clove, cucumber, salt, rice vinegar, roasted peanuts, sugar and 3 more Killer Sticky Ribs, Rub and Sauce Food.com
From yummly.com


STICKY TOFFEE PUDDING WITH WHISKY SAUCE - SCOTTISH FOOD GUIDE
Instructions. Pre heat oven to 175°C. Place eggs, flour, butter and sugar in a bowl with the baking powder and bicarb and beat together until smooth and glossy. Drain the moistened dates (retaining the liquor) and add coffee and vanilla. Fold the date mixture into the cake mixture, adding sufficient of the saved liquor to make a very moist ...
From scottishfoodguide.com


10 BEST STICKY TOFFEE SAUCE NO CREAM RECIPES | YUMMLY
Sticky Toffee Sauce No Cream Recipes 23,487 Recipes. Last updated Jan 31, 2022. This search takes into account your taste preferences. 23,487 suggested recipes. Three Ingredient Caramel Toffee Sauce Fuss Free Flavours. honey, soft brown sugar, salted butter. Quick Coffee Toffee Sauce Crosby's Molasses. instant espresso powder, molasses, cornstarch, vanilla, …
From yummly.co.uk


STICKY TOFFEE SAUCE WITH MILK RECIPES
STICKY TOFFEE SUPER SAUCE | BBC GOOD FOOD. From bbcgoodfood.com 2017-11-05 · Method. STEP 1. First Add both sugars, butter, golden syrup, cream and vanilla extract in to a bowl and mix well. STEP 2. Put the mixture in to a pan and heat on a gentle … Cuisine English. Total Time 7 mins. Servings 4. Put the mixture in to a pan and heat on a gentle simmer for …
From wiki-recipes.info


STICKY TOFFEE PUDDING | REDPATH SUGAR
With a pair of toothpicks or skewers, poke the surfaces of the mini cakes while the cakes are hot (at least 10 pokes all over each cake). Drizzle the entire surface of each cake with a tablespoon (15 ml) of the warm toffee sauce. Place tin back into the preheated oven, and heat just until the tops look glossy and sticky; 3 to 5 minutes.
From redpathsugar.com


EASY TOFFEE RECIPES ALL YOU NEED IS FOOD
An easy sticky toffee pudding – no steaming, no caramel to make, just tasty springy sponge and a treacle toffee sauce. Provided by James Martin. Prep Time 30 minutes. Cook Time 1 hours . Yield Makes 8. Number Of Ingredients 16
From stevehacks.com


STICKY TOFFEE CAKE WITH DECADENT TOFFEE SAUCE | …
Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in sugar until dissolved. Cook, whisking, until caramel coloured, about 5 minutes. Averting face, whisk in cream, lemon juice and salt; bring to boil. Cook until thickened, 3 to 5 minutes. Whisk in brandy. Pour 3/4 cup (175 mL) over warm cake; let stand to absorb.
From canadianliving.com


TOFFEE SAUCE RECIPES
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 …
From tfrecipes.com


SLOW COOKER STEAMED STICKY TOFFEE PUDDING WITH CARAMEL SAUCE
Meanwhile, prepare the sauce; melt the butter and brown sugar in a saucepan over medium heat, whisking until smooth. Cook, simmering for 3 to 4 minutes, slowly add the cream, reduce the heat and simmer the sauce for another 3 to 4 minutes. Remove from the heat and let cool. Step 5
From safeway.ca


DESSERT OF THE WEEK: STICKY TOFFEE PUDDING WITH SALTED ...
For the sticky toffee sauce. While the pudding is cooking, make the sauce. Heat a pan over a medium heat, add the coconut sugar and coconut milk and let it heat through. Add the salt and bring to a boil, then reduce to a simmer. Let it simmer for 20 minutes until the caramel has thickened. Stir occasionally to make sure it doesn’t burn.
From countryandtownhouse.co.uk


STICKY TOFFEE SAUCE RECIPES
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 …
From tfrecipes.com


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