TOFFEE SAUCE FOR TOFFEE KUMQUAT PUDDING
Make this for our Toffee Kumquat Pudding.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 2 2/3 Cups
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat bring the ingredients to a boil. Simmer, stirring occasionally, until just slightly thickened, about 5 minutes. Serve warm.
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.
TOFFEE KUMQUAT PUDDING
The fruits are poached with sugar and spooned atop sugar inside ramekins. Then a date- and walnut-laced batter is poured over the kumquats and baked; the heat caramelizes the sugar in the ramekins.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes eight 3-inch puddings
Number Of Ingredients 12
Steps:
- Butter eight 3-by-2-inch ramekins; sprinkle 1 teaspoon sugar in the bottom of each; set aside. Place kumquats, remaining cup sugar, and 1/2 cup water in a saucepan over medium heat. Bring to a boil; reduce heat to low. Simmer until kumquats are soft, 15 to 20 minutes. Place kumquats in bottom of each ramekin; set aside. Reserve liquid for poaching whole kumquats for garnish, if desired.
- Heat oven to 350 degrees. Combine dates and baking soda in a bowl; add 1 cup boiling water; stir to combine; set aside. Sift flour, baking powder, and salt in a bowl; set aside. In an electric mixer fitted with the paddle attachment, beat 4 tablespoons butter and brown sugar until fluffy. Add eggs one at a time, beating after each addition. Add flour mixture; beat until combined. Add date mixture and walnuts; beat until combined. Pour batter into ramekins. Bake until a cake tester inserted in the middle comes out clean, about 30 minutes. Run a knife around puddings' edges; unmold. Drizzle with toffee sauce.
PRUNE KUMQUAT STICKY PUDDING WITH ARMAGNAC TOFFEE SAUCE
Categories Cake Mixer Fruit Ginger Dessert Bake Christmas Vegetarian Prune Cognac/Armagnac Winter Kumquat Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan (see note, above) or 11-cup bundt pan.
- Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes.
- Halve kumquats lengthwise and thinly slice crosswise. In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved. Add kumquats and simmer 10 minutes. In a fine sieve drain kumquats and add to prunes.
- Into a bowl sift together flour, baking soda, ginger, allspice, and salt. Resift mixture into another bowl.
- In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined.
- Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. Cake keeps, wrapped in plastic wrap, at room temperature 1 week.
- Garnish cake with kumquats and serve with warm toffee sauce and ice cream.
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 PUDDING
This is a delicious and super sweet sticky pudding. Serve with whipped cream.
Provided by Allrecipes Member
Categories English Recipes
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Combine dates and tea in a bowl and soak for 15 minutes.
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
- Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
- Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
- When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
- Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.
Nutrition Facts : Calories 846.9 calories, Carbohydrate 129.5 g, Cholesterol 171.5 mg, Fat 36.3 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 22.1 g, Sodium 318.7 mg, Sugar 84.4 g
DATE PUDDING WITH TOFFEE SAUCE (STICKY TOFFEE PUDDING)
Sticky toffee pudding is actually more of a cake than a pudding. This is such a great and easy dessert to make.
Provided by Cupcake-Princess
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the pudding: Preheat oven to 350 degrees and grease a squate 9 inch baking pan. In a small saucepan mix together dates and water, bring to a boil. Add baking soda and stir until the dates begin to break down and mixture thickens slightly, 1 to 2 minutes, set aside.
- In a medium mixing bowl stir together flour, baking powder, allspice, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs and vanilla.
- On low speed gradually add flour mixture alternating with date mixture and beat until combined. Pour batter into prepared pan and bake until toothpick comes out with a few moist crumbs attached, about 40 minutes. Let pudding cool in pan on a cooling rack for 10 minutes. Meanwhile make toffee sauce.
- For the sauce: In a small saucepan mix together butter, sugar, and cream. Cook over medium heat stirring constantly, until sugar dissolves and mixture boils. Reduce heat to low and cook without stirring for 2 minutes. Remove from heat and stir in alchohol.
- Cut pudding into squares and serve warm with sauce.
TOFFEE BREAD PUDDING WITH CINNAMON TOFFEE SAUCE
An excellent winter dessert for a big party or just a cozy evening with friends. Creamy and very rich. This dessert is best eaten the same day it is prepared.
Provided by littleturtle
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease 13"x9"x2" baking pan.
- In a large bowl, whisk together the milk, eggs, sugar, cinnamon, coffee, vanilla and salt.
- Stir in bread cubes, coating completely with liquid.
- Let soak for 10 minutes.
- Stir in 1/2 cup toffee bits.
- Pour into greased pan.
- Sprinkle remaining toffee bits on top.
- Bake until surface is set (40-45 minutes).
- Let cool 30 minutes.
- Combine sauce ingredients in a medium saucepan, and cook over low heat, stirring constantly, until toffee melts and mixture is well blended (makes about 2/3 cup sauce).
- Cut pudding into squares, top with sauce and serve with ice cream.
Nutrition Facts : Calories 435, Fat 15.6, SaturatedFat 8.1, Cholesterol 100.2, Sodium 614.6, Carbohydrate 63.2, Fiber 2.3, Sugar 26.5, Protein 10.6
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
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
Delightful and incredibly delicious with a beautiful sauce, this moist and tasty dessert is a "must" try! VIDEO https://youtu.be/EPcCnIZkZl8
Provided by CLUBFOODY
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan, add dates, boiling water and baking soda which helps to soften the fruit. Bring the mixture to a boil then cover, reduce heat to medium-low and simmer for 5 minutes. Halfway through cooking, stir and clean up the sides of the saucepan; cover and cook for the remaining time. Remove from the heat, add vanilla extract, cover and let it sit while prepping.
- In a large mixing bowl, combine flour, baking powder, ginger, cloves and salt; whisk well. Preheat oven to 350ºF.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar. Add eggs and process until blended. Add half flour mixture and mix until combined. Add the remaining half flour mixture and process until just blended. Add date mixture and process until well mixed, cleaning the sides of the bowl.
- Pour batter in a buttered and floured muffin pan to ¾'s full. Gently tap the pan on the counter to remove any trapped air bubbles. Transfer to the preheated oven and bake for 20 minutes.
- Meanwhile, in a small saucepan over medium heat, add all the toffee sauce ingredients. Combine well and cook for 15 minutes, stirring often.
- When pudding is done, place the muffin pan on a wire rack and using a toothpick, poke holes in each muffin. Pour about 1 tablespoon of toffee sauce on top of each. If desired, when the sauce is absorbed, glaze with cream cheese icing.
- When time to serve, pour a generous amount of warm toffee sauce over each pudding. If not using cream cheese icing, add a scoop of vanilla ice cream. Makes 12 servings.
Nutrition Facts : Calories 457.9, Fat 18, SaturatedFat 11, Cholesterol 81.9, Sodium 219.4, Carbohydrate 73.9, Fiber 1.4, Sugar 61.3, Protein 3.2
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
CHRISTMAS STICKY TOFFEE PUDDING
Switch up your traditional Christmas pudding with this sticky toffee version. It's a great modern twist on the classic festive dessert
Provided by Good Food team
Categories Dessert
Time 2h55m
Number Of Ingredients 16
Steps:
- Put the dates, raisins, rum and 100ml water in a small saucepan and set over a low heat until steaming, about 5 mins (or do this in the microwave). Leave to cool.
- Meanwhile, make the toffee sauce. Put all the ingredients except the cream in a small pan and bring to a simmer. Cook until the sugar has dissolved and the sauce is glossy, about 5 mins. Pour in the cream and cook for 2 mins more, stirring continuously, then remove from the heat and set aside. The sauce will continue to thicken as it cools.
- Generously butter a 1.5-litre pudding basin. Beat the butter and sugar until well combined in a large bowl using an electric whisk, or in a stand mixer. Add the eggs one at a time, beating well between each addition. Fold in the flour, spices and the soaked fruit until evenly incorporated, then stir in the milk.
- Pour a quarter of the toffee sauce into the base of the prepared basin, then spoon in the sponge batter. Place a sheet of baking parchment over a sheet of foil, then make a pleat in the centre. Use this to cover the pudding, parchment-side down, and tie securely under the lip of the basin using kitchen string.
- Transfer the basin to a steamer. Alternatively, put an upturned plate in the base of a large pan, sit the basin on top, and half-fill the pan with water from the kettle so it goes halfway up the side of the basin. Cover and cook over a low heat for 2 hrs 35 mins, checking the water level every so often and topping up when needed.
- Check the sponge is ready by inserting a skewer into the middle. If it comes out clean, the sponge is cooked. If any uncooked batter clings to the skewer, continue steaming, then check again after about 20 mins.
- To serve, warm the remaining toffee sauce over a low heat, invert the sponge onto a serving plate, and pour over the warmed sauce. Serve with custard or ice cream.
Nutrition Facts : Calories 522 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 35 grams sugar, Protein 6 grams protein, Sodium 0.7 milligram of sodium
ABSOLUTELY SINFUL! STICKY TOFFEE PUDDING WITH PECAN TOFFEE SAUCE
This is as wicked as it sounds. A truly delectable combination of flavours and textures that are light and melt in the mouth. I would choose this as a Christmas or New Year dinner party dessert, as the puddings freeze well and are no trouble to re-heat. A modern British classic - sticky toffee pudding was thought to have originated from the Sharrow Bay Hotel in Ullswater in the Lake District of Northern England There is also a school of thought that John Tovey at Miller Howe in Windermere was the first to make this. Either way, the pudding is as iconic today as it was when it was first baked and devoured by the lucky diners of either one of those hotels! My recipe is based on the recipe that Delia Smith published in her Christmas cookbook, but I have made several changes that I feel work better for me, the main change is to increase the pecan toffee sauce quantities, as I have had grown people - mainly males - fighting over who gets the last dribble of this delectable sauce!! I hope you find the step-by-step photos useful when you make this for the first time. (This was featured in the September 2008 Cooking School Topic of the Month on Zaar - a wonderful event where lots of talented chefs on Zaar showed off their culinary skills through photographic tutorials!) Prep time includes the time needed for soaking the dates.
Provided by French Tart
Categories Dessert
Time 1h48m
Yield 8 Little Sticky Toffee Puddings, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/360°F Lightly butter 8 x 3" ramekin dishes. I like to spray them to coat them evenly.
- Soak the dates in the boiling water for about half an hour to soften them. Add the bicarbonate of soda, vanilla essence and coffee mixture, mix well and allow to soak for 30 minutes more.
- In a separate bowl, beat the butter and sugar until light and fluffy, then add the beaten eggs, a little at a time, and beat well after each addition. Fold in the sifted flour, again a little at a time, gently mixing through after each addition.
- Then add the date mixture. You should have a fairly sloppy mixture, it looks all wrong - but it is ALL right, I promise you! Divide the mixture equally between the ramekins, place them on a baking tray and bake for 25 to 30 minutes, or until well risen.
- Cool for 5 minutes, then loosen them around the sides with a butter knife and turn out. The puddings can be cooled and frozen at this stage. After freezing, defrost, pour the hot sauce over and re-heat to serve as instructed below.
- To serve:- Place the puddings in a shallow ovenproof dish. Heat the grill. Make the sauce by melting the butter, cream, pecans and sugar together in a pan, and stir well.When just boiling, pour HALF of the sauce over the puddings; and then continue to heat the sauce on a rolling boil until it has thickened.
- Place the puddings 5" below the grill and cook for about 8 minutes, making sure that the nuts and sauce does not burn too badly; you should have toasted nuts in places, with a sticky toffee glaze which is almost crunchy.
- Serve with the extra toffee sauce in a heatproof jug, chilled cream, custard, ice-cream, or just NAKED!
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