CHRISTMAS STICKY TOFFEE PUDDING
Switch up your traditional Christmas pudding with this sticky toffee version. It's a great modern twist on the classic festive dessert
Provided by Good Food team
Categories Dessert
Time 2h55m
Number Of Ingredients 16
Steps:
- Put the dates, raisins, rum and 100ml water in a small saucepan and set over a low heat until steaming, about 5 mins (or do this in the microwave). Leave to cool.
- Meanwhile, make the toffee sauce. Put all the ingredients except the cream in a small pan and bring to a simmer. Cook until the sugar has dissolved and the sauce is glossy, about 5 mins. Pour in the cream and cook for 2 mins more, stirring continuously, then remove from the heat and set aside. The sauce will continue to thicken as it cools.
- Generously butter a 1.5-litre pudding basin. Beat the butter and sugar until well combined in a large bowl using an electric whisk, or in a stand mixer. Add the eggs one at a time, beating well between each addition. Fold in the flour, spices and the soaked fruit until evenly incorporated, then stir in the milk.
- Pour a quarter of the toffee sauce into the base of the prepared basin, then spoon in the sponge batter. Place a sheet of baking parchment over a sheet of foil, then make a pleat in the centre. Use this to cover the pudding, parchment-side down, and tie securely under the lip of the basin using kitchen string.
- Transfer the basin to a steamer. Alternatively, put an upturned plate in the base of a large pan, sit the basin on top, and half-fill the pan with water from the kettle so it goes halfway up the side of the basin. Cover and cook over a low heat for 2 hrs 35 mins, checking the water level every so often and topping up when needed.
- Check the sponge is ready by inserting a skewer into the middle. If it comes out clean, the sponge is cooked. If any uncooked batter clings to the skewer, continue steaming, then check again after about 20 mins.
- To serve, warm the remaining toffee sauce over a low heat, invert the sponge onto a serving plate, and pour over the warmed sauce. Serve with custard or ice cream.
Nutrition Facts : Calories 522 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 35 grams sugar, Protein 6 grams protein, Sodium 0.7 milligram of sodium
CHRISTMAS STICKY TOFFEE PUDDING
This is a Christmas pudding for Christmas pudding sceptics. A twist on a classic sticky toffee sponge, it's flavoured with the heady combination of tangy clementines and rich brandy. Vegetarian
Yield 8
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 160˚C, gas mark 3. Grease a 1.2 litre ovenproof pudding basin and line the base with a circle of baking parchment. Put the dates, brandy and 175ml water in a pan, bring to a simmer and cook for about 5 minutes, stirring a little, until a thick paste has formed; set aside. 2. Put the butter, sugar, vanilla, honey and clementine zest (reserve the juice for the sauce) in a large bowl and beat with electric beaters until pale and fluffy. Add the eggs one at a time, beating between each addition until combined. In another bowl, mix together the flour, bicarbonate of soda, spices and a pinch of salt. Add the dry ingredients to the butter mixture and fold in, then gently stir in the date purèe and grated apple until combined. Spoon the mixture into the prepared pudding basin, smooth the top and bake for 50 minutes-1 hour, or until a skewer inserted into the pudding comes out almost clean, covering with foil after 30 minutes if browning too quickly. Leave in the basin, on a cooling rack, while you prepare the sauce. 3. Line a baking tray with parchment. Put the sugar in a frying pan over a medium heat. Heat to dissolve and then until bubbling and golden; do not stir. Take off the heat, swirl in the clementine segments and, when completely coated, use a slotted spoon to lift them out onto the prepared baking tray; set aside. Carefully add the butter, cream and reserved clementine juice to the caramel residue in the pan, return to the heat, bring to a simmer and stir together to make a toffee sauce. Add the salt and brandy, then take off the heat. 4. To serve, turn the pudding out onto a serving plate. Spoon over some of the sauce and decorate the top with the caramelised clementine segments. Serve with the remaining sauce and cream or ice cream, if liked.
Nutrition Facts : Nutritional Info Typical values per serving Energy 217kJ 518kcals Fat 23g Saturated Fat 14g Carbohydrate 67g Sugars 54g Protein 4.6g Salt 0.8g Fibre 2.3g Serving not including cream or ice cream Click here for more information about health and nutrition
BLITZ-&-BAKE STICKY TOFFEE CHRISTMAS PUD
This deliciously moist alternative to the traditional pudding was conjured up by combining sticky toffee pudding and carrot cake
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 1h50m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/fan 140C/gas 3. Blitz the dates in a food processor until chopped a little, then add the walnuts, carrot, apple, golden syrup and brandy. Pulse a few times until coarsely chopped, but still chunky. Tip in the butter, eggs and sugar and pulse a few times to combine. Finally, add the flour and bicarbonate soda, and keep tapping the pulse button just until everything comes together. Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. Tip the mix in, smooth the top and bake for 1 hr 20 mins -1 hr 30 mins or until a skewer inserted into the pudding comes out almost clean.
- To make the sauce, tip the sugar into a frying pan and put over a medium heat. Cook until bubbling and golden. Swirl in the walnuts and, when completely coated, use a slotted spoon to lift them out onto a tray lined with greaseproof paper. Leave to harden; this is the praline. Carefully add the butter and cream to the caramel residue in the pan, return to the heat, bring to a simmer and stir together to make a toffee sauce.
- To serve, break the praline into shards. Turn out the pudding, spoon over some sauce and decorate with the praline. Serve with the remaining sauce.
Nutrition Facts : Calories 703 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
STICKY TOFFEE PUDDING
Provided by Anne Burrell
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.
- Sift together the flour, baking powder, cinnamon and salt.
- Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.
- Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.
- For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.
- To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so.
- Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
- Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.
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.
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.
JANE HORNBY'S STICKY TOFFEE PUDDING
This traditional British holiday dessert from food writer Jane Hornby's "What to Cook and How to Cook It" is a cross between sticky toffee and Christmas pudding, but with a lighter feel. Dates add moisture and sweetness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Make the cake: Place dates in a small saucepan and add just enough water to cover. Place pan over medium heat and bring to a boil; cook until dates are very soft, about 5 minutes.
- Drain the dates and discard cooking liquid. Transfer to the bowl of a food processor; process until smooth. Let cool slightly. Meanwhile, preheat oven to 350 degrees; butter an 8-by-8-inch baking pan and line with parchment paper.
- Add butter and brown sugar to bowl of food processor with dates; process until smooth.
- Add eggs, vanilla, cinnamon, clove, nutmeg, flour, and salt; process until smooth. Spoon batter into prepared pan; transfer to oven and bake until a cake tester inserted into cake comes out dry, 40 to 45 minutes.
- Make the sauce: Meanwhile, place butter and sugar in a medium saucepan. Add heavy cream and cook over low heat until butter is melted and sugar dissolved, about 5 minutes. Increase heat to medium-high and simmer until sauce has thickened and darkened, about 10 minutes; remove from heat and set aside.
- Cut cake into squares and transfer to serving plates. Spoon sauce over cake and serve with cream or ice cream, if desired.
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.
CAROL'S STICKY TOFFEE PUDDING
This recipe is a Christmas tradition in our house. It is comfort food and was given to me by a dear friend of mine who is the most wonderful chef I know. The entire dessert can be made in advance and even frozen--keeping the sauce separate from the cake. Reheat before serving. I hope you enjoy it as much as we have. (Usually, I at least double the sauce)
Provided by Normaone
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350^F.
- Sift Flour and Baking Powder together.
- Put Dates, Soda and Vanilla in boiling water.
- Cream Butter and Sugar; beat in Egg and Flour/Baking powder mixture.
- (Very firm mixture) Blend in the Date mixture.
- Pour into a buttered 9 inch square baking pan.
- Bake until firm, about 40 minutes.
- Meanwhile, place all of the sauce ingredients into a pan and melt slowly.
- Boil for one minute.
- When the pudding is removed from the oven, pour some of the sauce over the top and place under the broiler until it bubbles.
- (I like to poke a few holes in the pudding first to allow some of the sauce to make its way inside) Be careful not to burn.
- Serve the pudding warm with the rest of the sauce.
Nutrition Facts : Calories 775.2, Fat 34.9, SaturatedFat 21.6, Cholesterol 129.4, Sodium 1006.5, Carbohydrate 113.7, Fiber 3.3, Sugar 80.9, Protein 6.3
STICKY TOFFEE PUDDING
This is a delicious and super sweet sticky pudding. Serve with whipped cream.
Provided by Allrecipes Member
Categories World Cuisine European UK and Ireland English
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
EASY STICKY TOFFEE PUDDING
My easy recipe for sticky toffee pudding is quick and so tasty! I just used the ingredients that I had in my fridge and cupboards, without going to the effort of going down the shops to get any special ingredients! Best served straight from the oven with vanilla ice cream on the side.
Provided by Allrecipes Member
Categories English Recipes
Time 50m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 80.3 g, Cholesterol 92.7 mg, Fat 14.9 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 8.1 g, Sodium 616.9 mg, Sugar 51.8 g
More about "christmas sticky toffee pudding recipes"
STICKY TOFFEE CHRISTMAS PUDDING RECIPE - SWEET 2 EAT …
From sweet2eatbaking.com
BEST STICKY TOFFEE PUDDING CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
STICKY DATE PUDDING | RECIPETIN EATS
From recipetineats.com
A REALLY EASY STICKY TOFFEE PUDDING RECIPE - JAMIE OLIVER
From jamieoliver.com
STICKY TOFFEE PUDDING | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
27 CHRISTMAS PUDDING RECIPES FOR AN OLD-FASHIONED HOLIDAY
From tasteofhome.com
STICKY TOFFEE PUDDING - BAKING IDEAS, RECIPES & TIPS
From bakewithstork.com
NIGELLA'S STICKY TOFFEE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
CHRISTMAS STICKY TOFFEE PUDDING - CHERISHED BY ME
From cherishedbyme.com
STICKY TOFFEE PUDDING | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
TRADITIONAL STICKY TOFFEE PUDDING RECIPE - BROWN EYED BAKER
From browneyedbaker.com
CHRISTMAS STICKY TOFFEE PUDDING RECIPE | WOOLWORTHS
From woolworths.com.au
BEST STICKY TOFFEE PUDDING RECIPE - HOW TO MAKE CLASSIC STICKY …
From delish.com
CHRISTMAS SPICED STICKY TOFFEE PUDDING - BOSH!
From bosh.tv
BEST STICKY TOFFEE PUDDING RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
STICKY TOFFEE PUDDING RECIPE - LIFE LOVE LIZ
From lifeloveliz.com
STICKY TOFFEE PUDDING WITH CARAMEL SAUCE - CHATELAINE
From chatelaine.com
STICKY TOFFEE PUDDING RECIPE, AN AMAZING CHRISTMAS CAKE
From tikkido.com
STEAMED STICKY TOFFEE PUDDING - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
STICKY TOFFEE CHRISTMAS PUDDING - BAKE WITH STORK UK
From bakewithstork.com
THE ULTIMATE STICKY TOFFEE PUDDING RECIPE
From thespruceeats.com
STICKY TOFFEE PUDDING RECIPE-PERFECT FOR CHRISTMAS - MY PLAID HEART
From myplaidheart.com
STICKY TOFFEE PUDDING RECIPE - LIL' LUNA
From lilluna.com
STICKY TOFFEE PUDDING - THE DARING GOURMET
From daringgourmet.com
BLACK STICKY GINGERBREAD RECIPE - THERESCIPES.INFO
From therecipes.info
CHRISTMAS PUDDINGS: STICKY TOFFEE PUDDING AND THE HESTON
From whatsforlunchhoney.net
EASY AND DELICIOUS STICKY TOFFEE PUDDING BUNDT CAKE
From cakebycourtney.com
STICKY TOFFEE PUDDING (INCREDIBLY DELICIOUS DATE CAKE!) - BAKE IT …
From bakeitwithlove.com
STICKY TOFFEE PUDDING | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BANANA STICKY PUDDING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
THE BEST STICKY TOFFEE PUDDING (SO EASY!) - ALL WAYS DELICIOUS
From allwaysdelicious.com
STICKY TOFFEE PUDDING - BELLY FULL
From bellyfull.net
EASY STICKY TOFFEE PUDDING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
OLD ENGLISH STICKY TOFFEE PUDDING - EATS BY THE BEACH
From eatsbythebeach.com
STICKY TOFFEE PUDDINGS WITH CARAMEL SAUCE - CHATELAINE
From chatelaine.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