Upside Down Sticky Toffee Pudding Recipe 45 Food

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 TOFFEE PUDDING

Steps:

• For the toffee sauce: Melt the butter in a small saucepan over low heat, then add the sugar, molasses, espresso powder and salt. Whisk to work out any lumps, then continue to cook over low heat.
• When bubbles appear at the edge of the pan, whisk in the cream and bring to a bare simmer. Remove the pan from the heat, cover and set aside.
• For the cake: Position a rack in the center of the oven and heat to 350 degrees F.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
• Place 150 grams of the pitted dates and the boiling water in the bowl of a food processor fitted with the standard S-blade. Allow to soak for 2 minutes, then pulse 3 times.
• Add the eggs, butter, both sugars, the vanilla extract and espresso powder to the food processor and pulse 5 times. Follow with the flour mixture and the remaining dates and pulse 3 more times.
• Coat the bottom of each well in a 6-cup popover pan with 1 1/2 teaspoons of the toffee sauce. Follow with the batter, filling each cup 3/4 of the way full (see Cook's Note). You may have a few tablespoons of batter leftover depending on the size of your popover pan.
• Bake for 11 minutes, then remove the pan from the oven and tap either on the oven door or countertop 3 times to deflate. Rotate the pan 180 degrees and bake another 11 minutes or until the middle of the cakes reach 210 degrees F.
• Place the popover pan on a half-sheet pan and run a skewer around the outer rims to loosen the cakes. Pierce each cake several times with the skewer, poking all the way down to the bottom of the pan. Pour 1 tablespoon of toffee sauce over each pudding and let soak for 30 minutes.
• When ready to serve, heat your broiler to high and broil the puddings until bubbly, 1 to 2 minutes. Remove and immediately run the skewer around the outer rims, cover with a clean sheet pan and invert to release.
• Serve with more toffee sauce spooned over each pudding.

UPSIDE-DOWN STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees with a rack in the middle. Spray one 8 inch-by-3 inch cake pan with nonstick cooking spray; set aside.
• Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside.
• In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, and cloves.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined.
• Pour 1/2 cup maple toffee sauce into bottom of prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center comes out clean, about 55 minutes.
• Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around edge of cake pan and invert pudding onto serving platter. Immediately pour additional maple toffee sauce over cake; let cool slightly. Serve warm with whipped cream.

STICKY TOFFEE PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• Add the dates and 3/4 cup water to a small saucepan and heat over medium-high heat until boiling. Turn the heat down to low and simmer until the water has slightly reduced and the dates are beginning to soften, about 3 minutes. Turn off the heat, then cover the saucepan and let sit for 10 minutes.
• Transfer the dates and liquid to a food processor fitted with the blade attachment. Process until smooth. Pour the date mixture into a bowl and cool to room temperature.
• Add the flour, baking powder and salt to a mixing bowl. Whisk to break up any lumps of flour. Set aside the dry ingredients. Add the brown sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together, scraping down the bowl as needed, until fluffy and lighter in color, 1 to 2 minutes. Add the egg and beat until it is evenly combined. Add the orange zest and vanilla and mix until incorporated. Add half of the flour mixture to the butter mixture. Mix until incorporated, then add the date mixture. Mix until well combined, then add the remaining flour mixture. Mix until just combined.
• Spray 8 of the cups in a 12-cup muffin pan with the cooking spray. Fill the greased cups with 1/3 cup batter each. Bake until puffed and golden brown, about 20 minutes.
• For the whiskey toffee sauce: Meanwhile, add the heavy whipping cream, brown sugar, butter, vanilla and salt to a small saucepan and heat over medium-high heat. Stir the mixture continuously until the butter is melted. Bring the mixture to a boil, then turn the heat down to medium-low and simmer, stirring occasionally, for 2 minutes. Add the whiskey and continue to simmer until the sauce has slightly darkened in color, an additional 2 minutes. Turn the heat off and keep covered until ready to serve.
• Cool the puddings in the pan on a wire rack for 5 minutes. Once the puddings are cool enough to handle, remove them from the muffin pan using an offset spatula. Trim the domed tops from the puddings and set them on serving plates, cut-side down. Pour the warm whiskey toffee sauce over the puddings and serve immediately.

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:

• For the sticky toffee pudding:.
• Preheat the oven to 350 degrees F. In a large saucepot, combine the dates and ginger with 2 quarts of water and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to cool 15 minutes.
• In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Scrape down the sides of the bowl and add the eggs gradually, occasionally scraping down the sides. When the batter is smooth, add the flour, baking powder, salt, ginger and cinnamon.
• Stir the baking soda into the warm date mixture, then add to the batter. Blend well and transfer to an 8-by-4-inch pan. Place in a larger pan in the oven, then fill the larger pan halfway with hot water. Bake until the pudding puffs up yet doesn't get a fingerprint when pressed, about 45 minutes. Let cool before slicing.
• For the sticky toffee sauce:.
• In a large saucepan, bring the brown sugar, butter, cream and vanilla to a boil and cook until the sauce comes together and thickens, about 10 minutes. Pour over the warm slices of Sticky Toffee Pudding and garnish with whipped cream and vanilla ice cream.

ENGLISH STICKY TOFFEE PUDDING

Steps:

• Directions for Pudding:.
• Preheat oven to 350 degrees.
• Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).
• Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.
• While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).
• Add the egg and beat until combined and smooth. Add the flour.
• Stir in soaked date mixture and mix until combined.
• Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.
• Directions for sauce:.
• Melt butter in saucepan.
• Add brown sugar and cream, bring to a boil.
• Boil for 2-3 mins until texture is slightly fudgy and velvety.
• Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.
• The more sauce you use, the stickier the wicket!

UPSIDE-DOWN DATE PUDDING

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 tablespoon butter and 1 1/2 cups brown sugar and stir until sugar is dissolved. Set aside.
• Put the dates in a small bowl. Top with 1 cup boiling water and set aside.
• In another small bowl blend 1/2 cup brown sugar, 2 tablespoons butter and egg. Beat well.
• In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to egg/sugar mixture alternately with cooled date mixture.
• Pour batter into an 8x12x2 inch baking dish. Pour brown sugar sauce evenly over batter.
• Bake at 350 degrees for 30 minutes. Cut into squares and invert to serve. Top each serving with whipped cream.

STICKY TOFFEE PUDDING

Steps:

• Sprinkle baking soda over chopped dates in a bowl.
• Cover with boiling water and cool for 1 hour.
• Prepare toffee by heating heavy cream in a saucepan and set aside.
• Heat ½ cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring.
• Remove from heat, stir in cream and set aside.
• Heat oven to 350 degrees.
• Grease a 13x9-inch baking pan.
• Beat ½ cup butter and sugar in a mixer bowl until fluffy.
• Add eggs and beat 1 minute.
• Alternately beat in self-rising flour and date mixture, beginning and ending with flour.
• Pour into prepared pan.
• Bake for 45 minutes.
• Cool in pan for 1 hour.
• Pour toffee over cake in pan.

JOHN TOVEY'S STICKY TOFFEE PUDDING

Steps:

• Cream butter and sugar, add beaten eggs.
• Fold in flour.
• Pour boiling water over dates, add vanilla, add vanilla, coffee and baking soda.
• Mix the 2 batters together.
• Pour into buttered 9-inch pan and bake for 1 1/2 hours at 375ºF.
• Topping:.
• Boil the butter, brown sugar and cream until melted. Pour over baked pudding and run under the broiler until it bubbles.
• Note: Check it after 1 1/4 hour to make sure it doesn't get over done. Some like to make double sauce to have extra to serve at the table. Don't make it too far in advance of serving as it should be warm!

TOFFEE-PEAR STICKY PUDDING

Steps:

• In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.
• Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.
• Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.