Toffee Date Pudding Food

STICKY TOFFEE PUDDING

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.

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

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.

ULTIMATE STICKY TOFFEE PUDDING

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.

ENGLISH STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
• Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

STICKY DATE PUDDING WITH TOFFEE SAUCE

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.

STICKY DATE PUDDING WITH TOFFEE SAUCE

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!

TOFFEE-DATE PUDDING

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan. In a small saucepan, combine dates and 1 cup water; bring to a boil over medium-high. Add baking soda and stir until dates begin to break down and mixture thickens slightly, 1 to 2 minutes. Set aside.
• In a medium bowl, whisk together flour, baking powder, allspice, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium until light and fluffy, 3 to 5 minutes. Add eggs and vanilla; beat until combined (mixture may look curdled). Scrape down bowl.
• With mixer on low, beat in flour mixture in three additions, alternating with date mixture and beginning and ending with flour mixture. Increase speed to medium and beat to combine. Pour batter into prepared pan and bake until a skewer inserted in center comes out with only a few moist crumbs attached, about 45 minutes. Meanwhile, make Toffee Sauce.
• Set baking pan on a wire rack and poke holes all over top of cake with skewer. Pour 1/2 cup Toffee Sauce over cake; let stand 10 minutes. Cut cake into squares and serve warm with remaining sauce.

STICKY TOFFEE DATE PUDDING

Steps:

• Preheat oven to 180 degrees C.
• Mix the dates and baking soda in a bowl.
• Pour boiling water on top and leave until needed.
• Cream butter and sugar, then add eggs one at a time, beat well after each addition.
• Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
• Bake for 30-40 minutes, until a skewer comes out clean.
• For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
• Set aside until ready to serve.
• Cut pudding into squares and place each square in the centre of a warm dinner plate.
• Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.

STICKY TOFFEE DATE PUDDING

Steps:

• Preheat oven to 350 degrees. Make the pudding: Butter an 8-inch square cake pan; set aside. Put dates, rum, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cover, and simmer until dates are very soft, about 5 minutes.
• Carefully transfer date mixture to a food processor, and puree (you should have about 1 cup). Let cool 15 minutes.
• Whisk together flour, baking powder, salt, cinnamon, and baking soda in a medium bowl; set aside.
• Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition and scraping down sides of bowl as needed.
• Reduce speed to low. Add flour mixture in 3 additions, alternating with the date puree. Transfer batter to prepared pan; smooth top. Bake 25 minutes. Reduce temperature to 325 degrees, and bake until a cake tester inserted into center of pudding comes out clean, 15 to 20 minutes. Let cool in pan on a wire rack 5 minutes. Run a knife around edges of pan to loosen, and invert onto a serving plate.
• Make the sauce: Put cream, brown sugar, and butter into a medium saucepan. Bring to a boil over medium-high heat. Cook 3 minutes. Stir in rum, and cook 1 minute more (you should have about 1 1/2 cups sauce). Pour half of the sauce over pudding. Serve immediately with remaining sauce on the side.