STICKY TOFFEE SAUCE - NIGELLA LAWSON
Make and share this Sticky Toffee Sauce - Nigella Lawson recipe from Food.com.
Provided by Cristina Barry
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 486.6, Fat 31.9, SaturatedFat 20.1, Cholesterol 100.1, Sodium 50.4, Carbohydrate 52.4, Sugar 45.7, Protein 1
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.
STICKY DATE PUDDING WITH TOFFEE SAUCE
Make and share this STICKY DATE PUDDING WITH TOFFEE SAUCE recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (180 °C). Line an 8-inch (20 cm) square baking pan with parchment paper. Half-fill a larger baking pan with hot water.
- For the pudding, chop the dates coarsely, place them in a small saucepan with the water and bring to a boil for 5 minutes. Remove the saucepan from the heat, mix in the baking soda and let stand for 20 minutes.
- In a bowl, cream together the butter and sugar, adding the eggs one by one, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, ground ginger and salt. Use a spoon to work this into the egg mixture. Finally, add the date mixture and combine all the ingredients well.
- Pour the mix into the prepared baking pan and sit the pan in the water bath. Bake for 20 minutes, then reduce to oven temperature to 300°F (150 °C) until the cake is cooked, 25 more minutes, or until a toothpick comes out clean when inserted in the middle. Cut in 8 squares.
- For the toffee sauce, melt the butter and dissolve the sugar in it over medium heat. Add the cream and, if using the vanilla and rum, simmer for 5 minutes until thickened slightly, stirring just to incorporate.
- Serve the pudding warm with warm toffee sauce and vanilla ice cream. The pudding can be made ahead and kept refrigerated until needed. It can be reheated by steamer, or lightly microwaved before serving.
Nutrition Facts : Calories 1065.9, Fat 52.2, SaturatedFat 31.9, Cholesterol 238.9, Sodium 611.3, Carbohydrate 143.8, Fiber 4.6, Sugar 105.2, Protein 9.7
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
Make and share this Sticky Toffee Pudding With Toffee Sauce recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 190°C/gas 5. Line a roasting pan with baking parchment.
- Bring the water to the boil in a saucepan. Remove from the heat, add the dates and leave to soak for about 10 minutes.
- Put the butter and sugar in a large bowl and beat together until smooth.
- Stir in the syrup and treacle, then the flour, mixing well.
- Break the eggs one by one into the bowl, stirring well after each addition.
- Stir the vanilla extract into the date mixture. Blend with a stick blender until thick and soupy.
- Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture. Beat well to blend.
- Pour the mixture into the prepared pan. Put in the oven immediately, and bake for 35-40 minutes until well-risen and springy.
- To make the sauce, put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
- Serve the pudding in bowls with the sauce poured over the top.
Nutrition Facts : Calories 2226.1, Fat 112, SaturatedFat 68.1, Cholesterol 541.1, Sodium 2793.6, Carbohydrate 297.6, Fiber 10.7, Sugar 198, Protein 21.9
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
Make and share this Sticky Toffee Pudding with Toffee Sauce recipe from Food.com.
Provided by Jackie Roe-Lawton
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put everything except the flour and eggs in a bowl, and leave for about two hours.
- Liquidise, adding the flour and the eggs.
- This can be kept for up to two weeks in a covered container in a fridge.
- You will need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly greased.
- Place them on a cookie sheet and divide the batter equally among them.
- The oven should be 350 F or 180 C. Cook at about 180 degrees C for about 25 minutes or until just firm.
- Place all ingredients in a pan and melt gently to make a smooth light coloured sauce.
- To serve, cover with the toffee sauce, and dust with icing sugar.
Nutrition Facts : Calories 387.5, Fat 15.7, SaturatedFat 9.4, Cholesterol 87.2, Sodium 326.4, Carbohydrate 57.6, Fiber 0.8, Sugar 35.6, Protein 4.8
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