Australian Sticky Toffee Pudding Recipes

THE ULTIMATE STICKY TOFFEE PUDDING

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F /160 C / Gas 3.
• Butter and lightly dust an 8 x 8 x 2 1/2-inch square baking tin with flour.
• Put the chopped dates into a large glass bowl, cover with boiling water, leave for 20 minutes to swell and soften. Once soft, add the vanilla extract.
• Sieve the flour and bicarbonate of soda into a large baking bowl.
• In another baking bowl, cream the butter and sugar together until light and creamy, don't worry about grains of sugar, they will melt during cooking.
• Little by little, add the beaten eggs, mixing really well between additions. Add the treacle and beat well.
• Using a large metal spoon carefully fold in one-third of the flour, then carefully stir in one-third of the milk. Repeat until all the flour and milk is used up.
• Add the chopped dates (including any liquid in the bowl) and stir gently. The pudding mixture will resemble a thick batter.
• Pour the mixture into the baking tin and bake in the center of the oven for 45 to 50 minutes until the sponge is raised and firm to the touch. Remove from the oven and leave to cool in the tin for 10 minutes before turning out.
• Over medium heat, melt the butter, sugar, and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved.
• Add the treacle and allow the sauce to bubble for 2 minutes. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
• Place a portion of the cake onto warm individual serving dishes, and drizzle generous amounts of sauce over.
• Serve with custard or ice cream.

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.

AUSTRALIAN STICKY TOFFEE PUDDING

Steps:

• Mix dates and baking soda in a heat-proof bowl.
• Pour boiling water on top and leave to stand.
• Cream butter and sugar until pale, then add eggs one at a time, beating well after each addition.
• Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin.
• Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.
• Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
• Set aside until ready to serve, then quickly reheat when needed.
• Cut pudding into squares and place each square in the centre of a warm dinner plate.
• Pour hot toffee sauce over each square and serve with fresh 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:

• 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.

EASY STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
• Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
• Drain raisins and transfer to a food processor. Add milk and blend to combine.
• Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
• Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
• While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
• Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.

STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
• In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
• With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
• Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
• Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

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.