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.
WARM STICKY FIGGY PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
- Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
- Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
- Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
- Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
- Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.
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.
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.
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
ULTIMATE STICKY TOFFEE PUDDING
One of our most requested recipes - puddings don't get any better than this
Provided by Angela Nilsen
Categories Buffet, Dessert, Dinner, Supper, Treat
Time 1h25m
Yield Makes 7 little puddings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 697 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 71 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
ENGLISH STICKY TOFFEE PUDDING
This recipe was given to me by an English coworker, and it is unbelievable! Would make a great dessert for a holiday dinner. It's called a pudding, however, this is a moist cake with a caramel topping (the sticky part). You'll find that the caramel recipe alone is great, and could be used for many different things.
Provided by Mole1338
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 434, Fat 19.8, SaturatedFat 12.2, Cholesterol 78, Sodium 255.1, Carbohydrate 63.4, Fiber 1.5, Sugar 48.9, Protein 3.3
More about "warm sticky toffee pudding food"
STICKY TOFFEE PUDDING RECIPE - DAVID GUAS | FOOD & WINE
From foodandwine.com
5/5 Category Desserts
- 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.
STICKY TOFFEE PUDDING - RICARDO
From ricardocuisine.com
5/5 (23)Category DessertsServings 8Total Time 3 hrs 45 mins
- In a saucepan, bring all the ingredients to a boil, stirring constantly. Reduce for about 5 minutes. Set aside.
- In a saucepan, bring the water and dates to a boil. Add 1/4 tsp (1 ml) of the baking soda and mix thoroughly. Remove from the heat and let cool.
STICKY TOFFEE PUDDING - MORE.CTV.CA
From more.ctv.ca
Servings 3-4Total Time 1 hr 15 minsCategory Dessert
STICKY TOFFEE PUDDING | REDPATH SUGAR
From redpathsugar.com
Servings 12
WARM AND STICKY TOFFEE PUDDING | TAYSTIT BY HASNA
From taystit.com
STICKY TOFFEE PUDDING - HOT CHOCOLATE HITS
From hotchocolatehits.com
STICKY TOFFEE PUDDING RECIPE - LIFE LOVE LIZ
From lifeloveliz.com
STICKY TOFFEE PUDDING LIVE CLASS | GET COOKING
From getcooking.ca
STICKY TOFFEE PUDDING - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
RECIPE - STICKY TOFFEE PUDDING - LCBO
From lcbo.com
STICKY TOFFEE PUDDING (WARM DATE CAKE) - NERDS WITH KNIVES
From nerdswithknives.com
STICKY TOFFEE PUDDING RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
WARM CHOCOLATE STICKY TOFFEE PUDDING NUTRITION FACTS - EAT ...
From eatthismuch.com
STICKY TOFFEE PUDDING | TOFFEE PUDDING, STICKY TOFFEE ...
From pinterest.ca
WARM STICKY TOFFEE PUDDING FOOD- WIKIFOODHUB
From wikifoodhub.com
STICKY TOFFEE PUDDING: TRIED&TWISTED | STICKY TOFFEE ...
From pinterest.ca
STICKY TOFFEE PUDDING WITH WARM CARAMEL SAUCE - …
From food.com
WARM STICKY TOFFEE PUDDING RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
WARM STICKY TOFFEE PUDDING - HONEST COOKING
From honestcooking.com
STICKY TOFFEE PUDDING – FLOURIST
From flourist.com
STICKY TOFFEE PUDDING - LEPP FARM MARKET
From leppfarmmarket.com
STICKY TOFFEE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
STICKY TOFFEE PUDDING
From irishtimes.com
STICKY TOFFEE PUDDING - COOKING CIRCLE
From cookingcircle.com
STICKY TOFFEE PUDDING COMPANY
From stickytoffeepuddingcompany.com
STICKY TOFFEE PUDDING RECIPE - MARION KANE
From marionkane.com
DO YOU HEAT UP STICKY TOFFEE PUDDING? – COLORS-NEWYORK.COM
From colors-newyork.com
STICKY TOFFEE PUDDING RECIPE WITH DELICIOUS TOFFEE SAUCE
From foodviva.com
STICKY TOFFEE PUDDING IS THE WARM, SAUCY BRITISH DESSERT ...
From news-journal.com
STICKY TOFFEE PUDDING RECIPE | COMFORT FOOD IDEAS ...
From comfortfoodideas.com
PASSOVER STICKY TOFFEE PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
STICKY TOFFEE PUDDING WITH BOURBON SAUCE - IMBIBE MAGAZINE
From imbibemagazine.com
CLASSIC STICKY TOFFEE PUDDING RECIPE
From greatbritishfoodawards.com
STICKY TOFFEE PUDDING - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
WARM STICKY FIGGY PUDDING | TOFFEE PUDDING, STICKY TOFFEE ...
From pinterest.com
BAREFOOT CONTESSA STICKY TOFFEE PUDDING RECIPES
From tfrecipes.com
STICKY TOFFEE PUDDING – RECETTE MAGAZINE
From blog.suvie.com
BEST ENGLISH STICKY TOFFEE PUDDING RECIPES | BAKE WITH ...
From foodnetwork.ca
STICKY TOFFEE PUDDING - SORTED FOOD
From sortedfood.com
WARM STICKY TOFFEE PUDDING RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love