Gary Rhodes Sticky Toffee Pudding Recipes

STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
• Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
• Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
• To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
• In a small bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don't be alarmed if the mixture looks a bit curdled.)
• Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don't overbeat the batter.
• Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
• Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.

GARY RHODES - STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350°F and grease an 11x7 inch baking dish.
• Boil the dates in the water for about 5 minutes until soft, then add the baking soda.
• Cream the butter and sugar together until light and fluffy, then add the eggs and beat well.
• Mix in the dates, flour and vanilla, then pour into the greased baking pan and cook in the preheated oven for about 30-40 minutes, or until just firm to the touch.
• To make the sauce, simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil.
• Some of this can be poured over the pudding and finished under the broiler, or it can be kept totally separate and ladled over the pudding when served.

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.

STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350°F and grease an 11x7 inch baking dish. Boil the dates in the water for about 5 minutes until soft, then add the baking soda. Cream the butter and sugar together until light and fluffy, then add the eggs and beat well. Mix in the dates, flour and vanilla, then pour into the greased baking pan and cook in the preheated oven for about 30-40 minutes, or until just firm to the touch. To make the sauce, simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil. Some of this can be poured over the pudding and finished under the broiler, or it can be kept totally separate and ladled over the pudding when served.