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
PUMPKIN STICKY TOFFEE PUDDING
I learned to love sticky pudding during a highly enjoyable trip to Scotland, where almost every menu featured the warm dessert of gooey cake and sauce. It occurred to me that the flavors would take well to an Americanization with pumpkin, and here is the result. It may well be the perfect dessert for an informal autumn gathering, as its beauty lies not in its homey looks, but in its rich flavor.
Provided by Rick Rodgers
Categories Cookstr Recipes
Number Of Ingredients 15
Steps:
- To make the cake, position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 13 × 9-inch baking pan.
- Sift together the flour, baking powder, baking soda, cinnamon, and salt. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on high speed until the mixture is light and fluffy, about 3 minutes. One at a time, beat in the eggs. Beat in the pumpkin. If the mixture curdles, do not worry. With the mixer on low speed, beat in the flour mixture in 3 additions, beating until smooth after each addition and scraping down the sides of the bowl as needed. Spread in the baking pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
- Meanwhile, make the sticky toffee sauce. Melt the brown sugar, butter, and corn syrup in a heavy-bottomed large saucepan over medium heat, stirring often to help dissolve the sugar. Whisk in the cream and bring to a boil, taking care that the mixture does not boil over. Cook uncovered, whisking often, until the sauce is glossy, smooth, and thick enough to nicely coat a wooden spoon, about 8 minutes. Turn off the burner so the sauce is kept warm by the burner's residual heat.
- When the cake is done, transfer it to a wire cake rack. Using a meat fork, pierce the cake all over. Pour and spread about 1 cup of the toffee sauce over the cake. Let stand for 10 minutes.
- Spoon the warm cake into individual bowls, top with more of the warm sauce, and garnish with a dollop of whipped cream. Serve immediately.
WARM STICKY TOFFEE PUDDING
This rich dessert is not pudding in the American sense of the word. The moist, spiced cake is loaded with mincemeat and toasted walnuts, drizzled with warm buttery toffee sauce. We like our sticky toffee pudding steaming or at room temperature. -Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Grease a 9-in. square baking pan. In a large bowl, cream butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in mincemeat and walnuts., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter over medium heat; stir in brown sugar and cream. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer about 5 minutes or until slightly thickened, stirring constantly. Remove from heat. Serve with warm cake.
Nutrition Facts : Calories 571 calories, Fat 27g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 474mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 3g fiber), Protein 4g protein.
STICKY TOFFEE PUDDING
Wow your guests with their own mini cake-like dessert. This super moist treat is topped with a warm brown sugar sauce.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine dates and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool. Pour into a blender; cover and process until smooth., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt, ginger, cinnamon and baking soda; gradually add to creamed mixture. Stir in date mixture, orange zest and vanilla., Fill six greased 4-in. fluted tube pans two-thirds full. Bake at 375° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack., Meanwhile, in a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. To serve, invert puddings onto dessert plates. Serve warm with sauce and ice cream or whipped cream.
Nutrition Facts : Calories 999 calories, Fat 48g fat (29g saturated fat), Cholesterol 240mg cholesterol, Sodium 894mg sodium, Carbohydrate 138g carbohydrate (99g sugars, Fiber 5g fiber), Protein 10g protein.
STICKY TOFFEE PUDDING
Soft and sweet brown sugar sponge cakes soaked in a warm toffee sauce. Sticky Toffee Pudding is a rich and comforting dessert you will love!
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 55m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl and cover with boiling water and sprinkle with baking soda. Stir, then allow the mixture to sit undisturbed for 20 minutes.
- Meanwhile, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until creamy and combined. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
- In a separate bowl combine flour, baking powder, and salt. Add the flour mixture into the butter mixture and beat until combined, scraping the sides and bottom of the bowl as needed.
- After the dates have soaked for 20 minutes, mash or puree the dates along with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don't have to be completely smooth). Transfer all of the date mixture into the cake batter and beat until combined.
- Grease ramekins** or a 12-count muffin tin (see note for an 8x8 pan). Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.
- In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.
- While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper. Note: the cakes will likely have a dome on top. If desired, you can use a serrated knife to level off the top. I prefer to level it off and serve the cakes upside down.
- Brush all sides of the cakes with the toffee sauce, reserving the rest of the sauce for serving.
- Serve the cake warm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.
Nutrition Facts : Calories 357 kcal, Carbohydrate 46 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 84 mg, Sodium 167 mg, Fiber 2 g, Sugar 33 g, ServingSize 1 serving
PUMPKIN WHIPPED CREAM
Make and share this Pumpkin Whipped Cream recipe from Food.com.
Provided by aj McPieguy
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chill mixing bowl and beaters in the freezer for 10 minutes.
- Beat cream with sugar until soft peaks form.
- Add vanilla, spices and pumpkin puree.
- Beat to stiff peaks, about 1 to 2 minutes longer.
STICKY TOFFEE PUDDING
Sticky Toffee Pudding is a classic English holiday treat! Moist cake with dates, brown sugar, and orange zest smothered in toffee sauce.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
- Before starting add bring dates and water to a small saucepan and bring to a boil.
- Turn off heat and leave to soak for 10 minutes.
- Add dates and water to a blender and puree (CAREFULLY, water will still be hot).
- Pour into large mixing bowl and add in flour, baking powder, baking soda and salt, whisking well until just combined.
- To your stand mixer add butter and brown sugar on medium speed, beating until light and fluffy, about 1 minute.
- Add in the egg, vanilla extract and orange zest until well combined.
- On the lowest speed setting add in the date mixture until just combined.
- Pour into baking pan and bake for 25-30 minutes.
- To a large saucepan add the heavy cream, butter, brown sugar, molasses, corn syrup and vanilla extract.
- On medium heat, whisk well until combined.
- Bring to a boil and cook for 3 minutes.
- Remove from heat.
- Serve slices covered with toffee sauce.
Nutrition Facts : Calories 415 kcal, Carbohydrate 63 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 71 mg, Sodium 171 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving
STICKY TOFFEE PUDDING CAKE WITH MAPLE CREAM
Steps:
- In small bowl, place dates and baking soda; add 1/2 cup hot water and stir to dissolve the soda. Let soak for 15 minutes.
- Preheat oven to 350 F. Line bottom of 8 inch round cake pan with parchment paper and grease sides.
- To blender or food processor, transfer dates and soaking water. Process until smooth. Add spelt flour, 3 Tbsp maple syrup, 1 tsp vanilla, cinnamon, cloves, baking powder, and salt. Process until well mixed. Add melted and cooled butter and eggs. Process until well mixed. Into prepared cake pan, pour batter. Bake cake until it's golden brown and springs back when you press it in the center, about 25 minutes. Let cool for 5 minutes before removing from pan and slicing.
- To make maple cream, in bowl, place cashews, cover with warm water, and let soak for at least 2 hours. Drain cashews, place in blender or food processor with 2/3 cup water, 1 Tbsp maple syrup, and 1/2 tsp vanilla; blend until very smooth.
- Serve slices of cake topped with maple cream.
INDIVIDUAL STICKY TOFFEE PUDDING CAKES FOR TWO OR FOUR
This recipe makes four individual puddings. You can make the puddings ahead of time and freeze all of them, or serve two immediately and freeze the other two for later. To freeze, wrap individual puddings after baking in plastic wrap and then in foil (or put in large ziplock bag) and place in freezer so they lay flat. Freeze sauce in a separate small ziplog bag. To serve, remove both puddings and sauce from freezer and let sit at room temperature while oven preheats to 300 degrees. Bake puddings for 20 to 25 minutes or until knife inserted in the center feels warm to the touch. When the cakes are almost reheated, open one corner of the ziplock bag containing sauce and microwave on high for 25-40 seconds or until hot. Pour over each cake.
Provided by Cucina Casalingo
Categories Dessert
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- For the pudding cakes:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.
- Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.
- Bring kettle or large saucepan of water to boil over high heat.
- Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes.
- Drain dates, reserving liquid, and transfer to medium bowl.
- Whisk flour, baking powder, and salt together in another medium bowl.
- Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses.
- Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds.
- With food processor running, pour melted butter through feed tube in steady stream.
- Transfer this mixture to bowl with softened dates.
- Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.
- Distribute batter evenly among prepared ramekins.
- Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins.
- Cover pan tightly with aluminum foil, crimping edges to seal.
- Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.
Nutrition Facts : Calories 1156.3, Fat 52.3, SaturatedFat 31.9, Cholesterol 251.6, Sodium 586.7, Carbohydrate 167.2, Fiber 5.9, Sugar 126.3, Protein 10.1
WARM PUMPKIN PUDDING WITH HARD SAUCE
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h5m
Number Of Ingredients 15
Steps:
- Pudding: Preheat oven to 300 degrees. Butter a 10-inch (14-cup) Bundt pan, preferably nonstick; sprinkle with granulated sugar, tapping out excess.
- Whisk together flour, baking powder, and salt in a bowl. Beat 2 sticks butter with granulated sugar and 1 cup brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, beating until combined and scraping down sides of bowl as necessary. Reduce speed to low; add buttermilk and vanilla and beat until incorporated (mixture will appear curdled). Gradually add flour mixture, then pumpkin, beating just until combined.
- Transfer batter to prepared pan; smooth top. Bake until a tester inserted into center comes out with moist crumbs and top begins to crack, 45 to 55 minutes.
- Meanwhile, combine syrup, cream, remaining 1 stick butter, and remaining 1 1/2 cups brown sugar in a saucepan. Cook over medium-low heat, stirring frequently, just until butter melts and mixture becomes a smooth, shiny glaze.
- Remove pudding from oven and immediately prick all over with a wooden skewer, being sure to penetrate all the way to bottom of pan. Drizzle half of glaze evenly over pudding. Let cool to room temperature in pan on a wire rack, at least 2 1/2 hours.
- Hard sauce: Beat butter on medium-high speed until light and fluffy. Reduce speed to low; beat in confectioners' sugar and bourbon.
- When ready to serve, preheat oven to 350 degrees. Warm pudding in oven, 15 minutes; remove from oven. Center a heatproof rimmed cake stand or plate over pan, then quickly invert together to release pudding. Rewarm remaining glaze over low heat, stirring until smooth, and pour over pudding, or serve alongside, with hard sauce.
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
STICKY TOFFEE PUDDING
Yield About 10 Servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 F and line a 9-inch pan with butter (a 9 inch square pan is fine too). In a small bowl, stir together the chopped dates and coffee and set aside. The coffee adds a nice level of depth to the cake, and you can barely taste it. But if you would prefer, use hot water instead. Set aside. In another bowl, combine the flour, baking soda, baking powder and salt, then set aside. Cream the butter and brown sugar together until creamy and light. You can use any kind of brown sugar you like. I prefer Muscovado because it has a richer flavor. Gradually add in the eggs and vanilla and beat for several minutes. Stir in ½ of the flour mixture, followed by the date mixture, followed by the rest of the flour mixture. Pour the batter into the prepared tin and bake for 25-30 min or until a toothpick inserted comes out clean. Pierce the cake multiple times using a skewer or chopstick. This ensures that the cake will absorb all of the toffee sauce. To prepare the toffee sauce, combine the butter, brown sugar and cream in a saucepan over medium heat. Stir the mixture constantly until it melts and bring it to a boil. Reduce the flame to medium-low and boil for around 5 minutes until the mixture thickens. You can also do this step in the microwave, stirring after every minute. Add the salt, and you can also add 1 tsp of vanilla extract should you wish. In the video, the sauce appears darker than normal due to the color of the sugar. A lighter brown sugar will result in a lighter toffee sauce. Pour the toffee sauce over the cake, reserving ½ cup for topping. Serve the cake warm with a scoop of vanilla ice cream, then drizzle some of the remaining sauce over the top. I usually store the cake in the refrigerator and then microwave a piece when it is ready to eat.
WARM PUMPKIN STICKY TOFFEE PUDDING WITH VANILLA CREAM
Steps:
- Preheat the oven to 400 degrees F with a rack in the middle. Butter a 12-cup muffin pan, if not nonstick.
- Meanwhile, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, allspice and cloves in a large bowl. In a separate bowl, whisk together the butter with the pumpkin, brown sugar, buttermilk, vanilla and eggs. Add to the dry ingredients and stir until just combined.
- Divide the batter into the muffin pan. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
- Slice the muffins horizontally into three pieces. Place a tablespoon of the Cranberry Caramel Sauce between each layer, finishing with a large spoon of the Vanilla Cream and a sprinkle of dried cranberries.
- In a medium saucepan, cook the sugar over medium-low heat, stirring slowly with a fork (to help the sugar melt evenly), until melted and pale golden. Cook the caramel without stirring, gently swirling the pan until deep golden, about 4 minutes. Remove the pan from the heat and carefully add the cream and butter (the mixture will vigorously steam and the caramel will harden). Return to the heat and simmer, stirring, until the caramel is dissolved, about 2 minutes. Remove from the heat and stir in the dried cranberries.
- Beat the whipping cream, sugar and vanilla extract in a large bowl until firm peaks forms.
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- In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl.
- In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth.
- Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
- Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
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