STICKY TOFFEE PUMPKIN PUDDING
A marriage of the UK's favorite childhood dessert: sticky toffee pudding and America's favorite fall flavor, pumpkin.
Provided by Susan Williams
Categories Food
Time 1h5m
Number Of Ingredients 19
Steps:
- For Cake:Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish.
- Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, 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 pumpkin, beat, and then add remaining flour mixture, and beat until just combined. (Do not over-mix.) Stir in vanilla and brandy. Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, and a toothpick comes out clean, about 40-45 minutes. The texture will be much moister than a regular cake, but the toothpick should still come out clean. (Think more like a cheesecake).
- For Sauce: Meanwhile, combine butter, sugar, brandy 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.
- If You're Planning to Serve the Cake Later: 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 warm the sauce in a small saucepan over medium heat.
Nutrition Facts : Calories 268 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 12, Sodium 196 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VEGAN STICKY TOFFEE PUMPKIN PUDDING
Provided by Rachel Leung
Categories Dessert, Gluten Free, Vegan, Holiday
Time 40m
Yield 1 7"x6" pan
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F and grease a baking dish with coconut oil.
- In a large mixing bowl, prepare the pumpkin cake batter by whisking together all the cake ingredients until smooth. Pour into greased baking dish and bake for 35 to 45 minutes, or until the edges have set but the centre is still puddling-like.
- While the cake is baking, make the toffee sauce by heating all the sauce ingredients in a small saucepan over medium heat until almost boiling. Then turn the heat down and simmer until reduced to half the volume. Be sure to occasionally give it a stir.
- Poke holes over the surface of the baked cake using a fork. Pour toffee sauce over the surface of the cake, allowing it to sink into the holes. Serve warm with ice cream (vegan as necessary) and an extra drizzle of toffee sauce.
VEGAN STICKY TOFFEE PUDDING
Make and share this Vegan Sticky Toffee Pudding recipe from Food.com.
Provided by fallenrunner
Categories Dessert
Time 1h
Yield 6 slices, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F.
- Line a 20cmx 20cm shallow cake tin with baking parchment.
- Chop the dates in half and put them in a small saucepan; cover with the soya milk and water. Simmer until the dates are soft.
- Take off the heat and stir in the bicarbonate of soda which will froth as you add it to the date mixture. Leave to cool.
- Beat together the margarine and sugar until pale and creamy.
- Add the date mixture and stir.
- Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
- Spoon the sponge mixture into the prepared tin.
- Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
- To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan. Simmer for 5 minutes without stirring. Leave to cool slightly and then stir in the soya cream.
- Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding and if you like, a scoop of vanilla soya ice cream.
Nutrition Facts : Calories 522.3, Fat 1.4, SaturatedFat 0.2, Sodium 266.7, Carbohydrate 124.9, Fiber 4.4, Sugar 77.6, Protein 7
STICKY TOFFEE PUDDING
Pudding - Cake I've tried a lot of different recipes for this delightful dessert, but this is so far the best.
Provided by Motley Oklahoman
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For Pudding:.
- Preheat oven to 350°F Butter 9-inch-diameter springform or bundt pan.
- Place chopped dates and baking soda in small bowl. Pour 1 cup boiling water over dates, stir and let cool, about 1 hour.
- Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Add instant coffee granules to date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
- Cool pudding until just warm. Unmold; poke holes in pudding with a skewer, pour ½ of sauce over cake. Cut into wedges and serve with whipped cream and more Caramel Sauce.
- For Sauce:.
- Bring cream, brown sugar, butter and molasses to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. Stir in vanilla after sauce is taken off of heat. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.).
Nutrition Facts : Calories 507.7, Fat 28, SaturatedFat 17, Cholesterol 146.8, Sodium 387.6, Carbohydrate 61.5, Fiber 2, Sugar 43.5, Protein 5.4
STICKY TOFFEE PUDDING
Make and share this Sticky Toffee Pudding recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h35m
Yield 7 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 890.4, Fat 52.2, SaturatedFat 32.3, Cholesterol 195.3, Sodium 187, Carbohydrate 106.6, Fiber 2.5, Sugar 73.6, Protein 5.5
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VEGAN STICKY TOFFEE PUDDING - DOMESTIC GOTHESS
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- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease an approx 20-23cm / 8-9in square baking dish (mine is about 20.5 x 24.5cm).
- Place the chopped dates and bicarbonate of soda in a large jug and stir in the 200ml of boiling water. Set aside to soak for 10 minutes so that the dates are nice and soft.
- Add the oil, milk, dark muscovado sugar and treacle to the date mixture (don’t drain off the soaking liquid!).
- Use a stick blender to blitz it until it is fairly smooth. It doesn’t need to be 100% smooth, you just don’t want there to be any chunks of date left. Alternatively, you can transfer the lot to a blender to blend it if you don’t have a stick one.
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