Decadent Sticky Date Pudding With Caramel Sauce Recipes

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MINI STICKY DATE PUDDINGS WITH CARAMEL SAUCE



Mini Sticky Date Puddings with Caramel Sauce image

Rich, sweet and completely decadent, these mini sticky date puddings are the ultimate in comfort food!

Provided by Lucy - Bake Play Smile

Categories     Dessert

Time 40m

Number Of Ingredients 14

220 g pitted dates
250 ml (1 cup) water
1 tsp bi-carbonate soda
100 g butter
110 g (1/2 cup) caster sugar
50 g (1/4 cup) brown sugar
2 eggs
2 tsp vanilla extract
225 g (1 1/2 cups) self-raising flour
200 g (1 cup) brown sugar
125 g (1/2 cup) thickened cream
2 tsp vanilla extract
100 g butter
vanilla ice-cream (to serve)

Steps:

  • Preheat oven to 180 degrees celsius (170 degrees fan-forced).
  • Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
  • Place dates, boiling water and bi-carb soda into a food processor (or Thermomix) and leave for 5 minutes.
  • Add butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
  • Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
  • Divide the mixture equally between the ramekins.
  • Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
  • To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.Pour the caramel sauce over the hot puddings and serve immediately.
  • Preheat oven to 180 degrees celsius (170 degrees fan-forced). Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
  • Place dates, boiling water and bi-carb soda into the TM bowl. Leave for 5 minutes.
  • Add butter, caster sugar and brown sugar and mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
  • Add the eggs, vanilla extract and self-raising flour to the bowl and mix on Speed 6, 5 seconds. Scrape and repeat for a further 5 seconds.
  • Divide the mixture equally between the ramekins. Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
  • To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into the TM bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).Pour the caramel sauce over the hot puddings and serve immediately.

Nutrition Facts : Calories 606 kcal, Carbohydrate 86 g, Protein 6 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 116 mg, Sodium 369 mg, Fiber 3 g, Sugar 62 g, ServingSize 1 serving

STICKY DATE PUDDING WITH CARAMEL SAUCE



Sticky Date Pudding with Caramel Sauce image

The ultimate rich Sticky Date Pudding with Caramel Sauce recipe... this is an all-time classic favourite! The perfect winter comfort food!

Provided by Lucy - Bake Play Smile

Categories     Dessert

Time 1h

Number Of Ingredients 15

220 g pitted dates
250 g water
1 tsp bi-carbonate soda
100 g butter
110 g (1/2 cup) caster sugar
50 g (1/4 cup) brown sugar
2 eggs
2 tsp vanilla extract
225 g (1 1/2 cups) self-raising flour
200 g brown sugar
200 g thickened cream
2 tsp vanilla extract
100 g butter
pinch of salt
vanilla ice-cream (to serve)

Steps:

  • Preheat oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish.
  • Place dates, boiling water and bi-carbonate soda into a food processor (or Thermomix) and leave for 5 minutes.
  • Add the butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
  • Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
  • Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture will springs back when touched in the centre.
  • To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, butter and salt into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.
  • Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream.
  • Preheat oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish.
  • Place dates, boiling water and bi-carb soda into the Thermomix bowl. Leave for 5 minutes.
  • Add butter, caster sugar and brown sugar and mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
  • Add the eggs, vanilla extract and self-raising flour to the bowl and mix on Speed 6, 5 seconds. Scrape and repeat for a further 5 seconds.
  • Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture will springs back when touched in the centre.
  • To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, butter and salt into the Thermomix bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).
  • Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream.

Nutrition Facts : Calories 510 kcal, Carbohydrate 69 g, Protein 4 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 103 mg, Sodium 298 mg, Fiber 2 g, Sugar 49 g, ServingSize 1 serving

STICKY DATE PUDDING WITH CARAMEL SAUCE



Sticky Date Pudding With Caramel Sauce image

Make and share this Sticky Date Pudding With Caramel Sauce recipe from Food.com.

Provided by Terese

Categories     Dessert

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 14

2 cups chopped pitted dates
1 1/2 teaspoons bicarbonate of soda
1 teaspoon grated fresh ginger
90 g butter
1 cup caster sugar
3 eggs
1 1/2 cups self-raising flour
1/4 teaspoon ground cloves
1/2 teaspoon mixed spice
creme fraiche or whipped cream, for serving
100 g butter
1 cup soft brown sugar
1/3 cup golden syrup
3/4 cup thickened cream

Steps:

  • Preheat oven to 180oC.
  • Grease and line the base of 23cm deep round cake tin.
  • Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
  • Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
  • Coarsley mash with a potato masher.
  • Cream together the butter, sugar and 1 egg.
  • Beat in the remaining eggs one at a time.
  • Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
  • Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
  • Cover with foil if over browning during cooking.
  • Leave to stand for 5 minutes before turning out onto a serving plate.
  • To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
  • Simmer uncovered, for about 3 minutes, or until thickened slightly.
  • Brush some sauce over the top and sides of the pudding until well glazed.
  • Serve immediately with the sauce and a dollop of cream.

STICKY DATE PUDDING WITH CARAMEL SAUCE



Sticky date pudding with caramel sauce image

Rich, sweet and decadent, this gluten-free dessert is beautiful served with a dollop of cool ice-cream or fresh cream.

Categories     Dessert

Time 1h

Yield Serves 8

Number Of Ingredients 10

1 1/2 cup dried pitted dates, coarsely chopped
1 teaspoon bicarbonate of soda
90 gram butter, at room temperature, plus 90 g extra
1/2 cup caster sugar
1 1/2 teaspoon vanilla essence
2 eggs
1 1/2 cup gluten-free self-raising flour
2/3 cup firmly packed brown sugar
1/2 cup cream
vanilla ice-cream, to serve

Steps:

  • Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm (base diameter) round cake pan with baking paper. Place dates in a small saucepan with 1 cup water; bring to the boil. Stir in soda. Remove from heat; stand for 10 minutes.
  • Using an electric mixer, beat butter, caster sugar and 1 teaspoon of essence in a medium bowl until pale and creamy. Beat in eggs, one by one, until combined. Add flour and date mixture, beating until combined. Pour mixture into prepared pan; Smooth surface.
  • Bake pudding for 35-40 minutes or until a skewer inserted at centre comes out clean. Stand pudding in pan for 5 minutes; turn out onto a large serving plate.
  • Combine extra butter, brown sugar, cream and remaining essence in a small saucepan. Stir over low heat until well combined and smooth. Cut pudding into wedges. Drizzle with caramel sauce. Serve pudding with ice-cream.

Nutrition Facts : ServingSize Serves 8

DECADENT STICKY DATE PUDDING WITH CARAMEL SAUCE



DECADENT STICKY DATE PUDDING WITH CARAMEL SAUCE image

Categories     Cake     Dessert     Bake     Christmas

Yield 12

Number Of Ingredients 19

For Pudding :
300g Dried Dates, pitted
400ml Water
1 1/2 teaspoon Bicarbonate Soda
250g Plain Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Ginger Powder
1/4 teaspoon Cinnamon Powder
1/8 teaspoon Allspice Powder
1/2 teaspoon Salt
100g Unsalted Butter, softened
225g Dark Brown Sugar
3 nos. Large Eggs
For Caramel sauce :
210g Butter
300g Dark Brown Sugar
130g Cream
1/2 teaspoon Vanilla Extract
50g Pitted Date, optional

Steps:

  • To make Pudding : 1. Preheat oven to 190 Degree Celsius and grease and line the base of a 8x8 square tin. 2. Coarsely chop pitted dates and simmer in water, uncovered for 5 minutes. Remove pan from heat and add in Bicarbonate Soda (Mixture will foam...it's ok). let mixture stand for 20 minutes. 3. In a mixing bowl, sift together flour, baking powder, spices and salt. 4. In another mixing bowl, cream butter and sugar till light and fluffy. Beat in eggs one at a time, beating well after each addition. Add in flour mixture in 3 batches, beating after each addition until just combined. Add in date mixture and stir well until just combined. 5. Pour cake batter into prepare baking tin. Set baking tin in a larger baking tin. Add enough hot water to larger pan to reach halfway up sides of smaller tin. Bake in the middle of oven for 1hr or till cooked. Remove smaller tin and cool pudding on rack. To make Caramel Sauce : 1. Melt butter in a pot. Add in brown suhar and continue stirring till sugar has liquified. Bring mixture to a boil, stirring occasionally. 2. Stir in cream and vanilla extract. Add in pitted date, if desired. Continue to simmer, stirring accasionally until thickened slightly, about 5 minutes. Cool sauce for storage. Warm up together with pudding and serve with some vanilla ice-cream. 12 Servings

STICKY DATE PUDDING



Sticky Date Pudding image

This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night.

Provided by Lian W

Categories     Desserts     Custards and Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

1 cup flour
1 teaspoon baking powder
2 ½ ounces dark chocolate, grated
7 ounces chopped pitted dates
1 ¼ cups water
1 teaspoon baking soda
¼ cup softened butter
¾ cup superfine (castor) sugar
2 eggs
1 cup heavy cream
1 cup firmly packed brown sugar
1 cup butter
2 tablespoons confectioners' sugar for dusting
3 cups vanilla ice cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
  • Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
  • Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
  • Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
  • When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
  • To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

Nutrition Facts : Calories 551 calories, Carbohydrate 64.4 g, Cholesterol 123.5 mg, Fat 32.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 20.1 g, Sodium 335.4 mg, Sugar 49 g

STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE



Sticky Date Pudding With Balsamic Caramel Sauce image

This recipe is one I tasted when a colleague brought it to work. The addition of balsamic vinegar to the caramel sauce, tempers the sweetness and adds a different dimension to the sauce. People always tell me that it is the most delicious sticky date they have ever had and I think it is the sauce that makes the difference, so be sure to at least double the sauce! Decadent and delish served with vanilla ice cream!

Provided by Good Looking Cooking

Categories     Dessert

Time 1h5m

Yield 1 pudding, 4-6 serving(s)

Number Of Ingredients 11

185 g pitted dates
1 teaspoon bicarbonate of soda
60 g unsalted butter, at room temperature
185 g caster sugar
2 large eggs
185 g self-raising flour
1 teaspoon vanilla essence
75 g soft brown sugar
4 tablespoons unsalted butter
4 tablespoons cream
2 teaspoons balsamic vinegar

Steps:

  • For Pudding:.
  • Combine dates in a pan with 300ml water, bring to a boil.
  • Remove from heat, stir in bicarb soda and set aside.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well each time.
  • Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
  • Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
  • For Sauce:.
  • Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot.
  • Note:.
  • I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.

STICKY TOFFEE PUDDING WITH CARAMEL SAUCE



Sticky Toffee Pudding with Caramel Sauce image

Categories     Dairy     Fruit     Dessert     Bake     Date     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 14

For sauce
4 cups whipping cream
2 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
For cake
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups water
1 1/4 cups chopped pitted dates
2 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
4 large eggs
2 teaspoons vanilla extract

Steps:

  • Make sauce:
  • Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
  • Make cake:
  • Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
  • Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
  • Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
  • Cut cake into slices; drizzle caramel sauce over each slice.

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From growcreatesave.com


VEGAN STICKY DATE PUDDING WITH RICH CARAMEL SAUCE - MESSY …
In Australia, the Sticky Date Pudding is a tradition that spans back to its origins in England in the 1960s. I grew up eating this for dessert on many occasions, and each time it was the best part of the week. Having gone plant-based we have swapped out the animal products to make this vegan sticky date pudding, but its just as decadent and sticky as the original version.
From messyveggies.com


STICKY DATE PUDDING WITH CARAMEL TOPPING - SUGAR FREE
2016-10-14 Add medjool dates (pitted) to a medium sized bowl, and pour hot water over the top. Allow to soak for 5-10 minutes, depending on how dry the dates were to start. Fresh dates will require less soaking time. Add dates, along with soaking water, to a blender.
From sunkissedkitchen.com


STICKY DATE PUDDING WITH CARAMEL SAUCE | RECIPE | STICKY DATE …
May 12, 2017 - Rich, sweet and decadent, this gluten-free dessert is beautiful served with a dollop of cool ice-cream or fresh cream. May 12, 2017 - Rich, sweet and decadent, this gluten-free dessert is beautiful served with a dollop of cool ice-cream or fresh cream. Pinterest . Today. Explore. When the auto-complete results are available, use the up and down arrows to review …
From pinterest.com.au


OLD FASHIONED DATE PUDDING RECIPE - THESE OLD COOKBOOKS
2019-11-09 Preheat oven to 300 degrees F. For the sauce, boil together water, brown sugar and butter for 3 minutes in a small saucepan; add vanilla and take off heat to slightly cool while putting together pudding. In a mixing bowl, combine sugar, flour, baking powder, and salt; add milk, chopped dates and vanilla.
From theseoldcookbooks.com


STICKY DATE PIE WITH A CARAMEL SAUCE AND DATE SYRUP RECIPE
For the caramel syrup, melt the 6 tablespoons of butter over medium heat, then add 1/8 teaspoon salt, 1 cup heavy cream, 3/4 cup brown sugar, and 1/2 teaspoon orange blossom water. Bring to a boil and then reduce heat to a simmer, and stir for 5 minutes. Pour it over the date pie which has been removed from the oven, reserving a portion of it if desired for serving. The cake is good …
From delishably.com


STICKY DATE PUDDING WITH SALTED CARAMEL SAUCE - THE CULINARY CHASE
2020-02-03 Instructions. Preheat oven to 350f. Place the dates, water and baking soda in a bowl and allow to stand for 5 minutes. Place the date mixture in the bowl of a food processor with the flour, eggs, butter, sugar, and process until well combined. Pour into a 9″ x 9″ baking tin lined with non-stick baking paper.
From theculinarychase.com


THANKSGIVING DESSERT: EASY STICKY DATE PUDDING - THE DINNER DAILY
2021-11-23 Chances are your guests may not have had sticky date pudding before, making it a welcome change from the standard pies and apple crisps. Be ready to enjoy the “oh wow” comments! It is super easy – no rolling dough, chopping, or complicated baking steps required. The whole recipe takes about 20 minutes to get in the oven. And the sauce ...
From thedinnerdaily.com


STICKY DATE PUDDING - BAKING WITH RONA
2020-08-20 If you need a recipe for regular caramel sauce, I’m leaving a link to my favourite recipe for caramel sauce from Bigger Bolder Baking. Follow me on Instagram for daily updates. Here we go… Sticky Date Pudding : For the pudding: 250 gms seedless dates, chopped. 300 ml water . 1.5 tsp + 1/2 tsp baking soda. 90 gms butter, softened. 3/4 cup ...
From bakingwithrona.com


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