CRANBERRY TOFFEE PUDDING
Provided by Tyler Florence
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the cake: Position an oven rack in the center of the oven; preheat the oven to 350 degrees F. Grease a loaf pan with butter and dust with flour; set aside.
- Combine the dates, baking soda and 1/2 cup water in a small saucepan over high heat. Bring to a boil, then remove from the heat and set aside.
- Place the salt and flour in a medium bowl and whisk to combine; set aside. Combine the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl. Add the vanilla extract; then beat in the eggs, one at a time, just until incorporated. Remove the bowl from the mixer and stir in the date mixture until well combined. Add the flour mixture and the cranberries, and stir just until incorporated (don't overmix). Pour the batter into the prepared loaf pan. Arrange the reserved cranberries, evenly spaced, on top.
- Bake on the center rack of the oven until the center of the cake is set and a cake tester inserted into the middle comes out clean, 45 to 55 minutes. Meanwhile, prepare the toffee sauce.
- For the toffee sauce: Melt the butter in a medium saucepan over medium heat. When it foams, add the brown sugar and vanilla extract; stir once. Heat until the mixture is bubbling and has turned the color of maple syrup, about 5 minutes. While stirring, carefully add the cream in a slow stream. Cook until the sauce bubbles up and increases in volume, about 2 minutes. Remove from the heat.
- When the cake is finished cooking, remove the pan from the oven and place on a cooling rack to cool. Once the cake is cool, run a knife around the perimeter of the cake and invert the pan to unmold the cake.
- Place the cake upright on a serving plate. Serve at room temperature or slightly warmed, covered in warm toffee sauce.
CRANBERRY STICKY TOFFEE PUDDING
This is from our local foodie magazine, City Palate... Made it for Xmas and it was amazing. Any recipes I've ever tried out of this magazine have been incredible (the contributors are mostly big chefs around town)
Provided by Cadillacgirl
Categories Dessert
Time 55m
Yield 1 pudding, 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a medium bowl, beat butter & sugar for a minute, until the mixture is light and fluffy, then add the eggs and extract and beat the batter well.
- In a small bowl, stir together the flour, baking powder, and salt.
- Add half the flour mix to the butter mixture and stir by hand until blended, then stir in the orange juice and the remaining flour mix. Fold in the cranberries.
- Spread the batter into an 8x8 pan that has been sprayed with nonstick cooking spray and bake for 35 to 40 minutes, until the pudding is golden and the top is springy to the touch.
- TOFFEE SAUCE.
- Combine the butter, sugar and cream in a small saucepan and bring it to a simmer over med heat, cook, stirring often for about 10 minutes or until the mixture is thick.
- Serve the pudding warm with the sauce!
Nutrition Facts : Calories 642.3, Fat 33.2, SaturatedFat 20.5, Cholesterol 136.3, Sodium 339, Carbohydrate 84.5, Fiber 1.6, Sugar 65.4, Protein 4.5
STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE
The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings (2-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 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; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.
Nutrition Facts : Calories 521 calories, Fat 15g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 93g carbohydrate (70g sugars, Fiber 3g fiber), Protein 6g 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
This is a classic English dessert and is an absolute favourite of mine. A moist and light date sponge is served warm with a simple toffee sauce. I think it's even better with a bit of vanilla ice cream or whipped cream on top too!
Provided by Izy Hossack
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish.
- Soak the dates in boiling water for 15 minutes to soften. Drain and blend until you get a smooth paste.
- Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour. Stir until just smooth.
- Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Meanwhile make the sauce:.
- Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take off the heat and stir in the remaining cream.
- Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.
Nutrition Facts : Calories 499, Fat 28.4, SaturatedFat 12.8, Cholesterol 106.8, Sodium 449.4, Carbohydrate 58.2, Fiber 2, Sugar 38.5, Protein 5.7
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