English Pudding Cake Recipes

ENGLISH STICKY TOFFEE PUDDING

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!

ENGLISH PUDDING

Steps:

• In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
• To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
• Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.

ENGLISH PUDDING CAKE

Steps:

• Generously grease a 2-quart glass or ceramic heat-proof bowl with nonstick cooking spray. Roll up a piece of aluminum foil to form a ring and place in the bottom of a large slow cooker.
• In a large bowl mix together the cereal, apple, flour, sugar, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt and stir to combine.
• In another bowl, whisk together the eggs, milk, butter, 1/4 cup spiced rum, and vanilla.
• Make a well in center of the dry ingredients, add the liquid ingredients then stir to combine. Put the batter into the prepared bowl, and smooth top with spatula. Cover with aluminum foil and secure with a large elastic band so water does not seep inside. Place the bowl on the foil ring placed inside the slow cooker and fill with water to come 2/3 the way up the side of the bowl. Cook on high for 4 hours or until cake is set in the center. Remove the cake from the slow cooker. When cool enough to handle invert onto a plate to unmold.
• Combine the whipped topping, remaining 2 tablespoons spiced rum and remaining 1/2 teaspoon pumpkin pie spice and mix until well incorporated.
• Serve the cake warm with a dollop of spiced whipped topping.

ENGLISH ECCLES CAKE

Steps:

• 1. Preheat oven to 400°F. Thoroughly grease a large baking sheet.
• 2. Melt butter in a small saucepan over medium heat. Stir in currants, fruit peel, white sugar, brown sugar, allspice, nutmeg, and cinnamon. Mix thoroughly until sugar is dissolved and fruit is coated. Remove from heat.
• 3. Roll out thawed pastry on a clean, lightly-floured surface until it is 1/4-inch thick. Cut out eight circles, each roughly 5 inches in diameter; set aside remaining pastry dough for use in other recipes. Divide currant mixture evenly between circles, then moisten edges of pastries with a little bit of milk, fold together, and pinch to seal.
• 4. Turn pastries upside down onto floured surface and carefully roll out to make a wider and flatter pastry. Be careful not to break the dough.
• 5. Brush cakes with beaten egg, then sprinkle with white sugar. Make three parallel cuts across the top of each cake, then place on greased baking sheet.
• 6. Bake pastries in preheated oven for 15-20 minutes or until golden brown. Remove and sprinkle with a little more sugar, then serve.

TRADITIONAL ENGLISH APPLE TRAYBAKE - APPLE PUDDING CAKE

Steps:

• Preheat oven to 180°C/360°F or Gas mark 4.
• Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
• Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
• Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
• Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.
• Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
• Sprinkle over with the demerara sugar.
• Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
• Leave to cool slightly for 10 minutes & then cut into squares or bars.
• Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
• If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream.
• It can also be microwaved too, for a future hot pudding!