Irish Sticky Pudding Recipes

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STICKY TOFFEE PUDDING WITH TOFFEE SAUCE



Sticky Toffee Pudding with Toffee Sauce image

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

6 tablespoons unsalted butter, room temperature, plus more for dish
1 1/2 cups all-purpose flour, plus more for dish
8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
1 cup scalding-hot strong brewed coffee
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup lightly packed dark-brown sugar
2 large eggs, room temperature
1 stick unsalted butter
1 cup lightly packed dark-brown sugar
3/4 cup heavy cream

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.

IRISH STICKY PUDDING



Irish Sticky Pudding image

I was reading through the Southern Nevada Home and Garden Magazine from our newspaper. They were giving recipes for Thanksgiving Dinner and this sounds like the Date Pudding my mother used to make every year. This recipe would be worth the time it takes to prepare and according to the person giving the recipe the Irish version is deliciously decadent and is made with Irish Whiskey and should be declared illegal.

Provided by BeckyF

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

5 tablespoons unsalted butter
1/2 lb dates, pits removed and cut into slices
3/4 teaspoon baking soda
2/3 cup boiling water
1 cup unbleached all-purpose flour
1/4 cup dark brown sugar
1/3 cup light molasses
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1/3 cup light brown sugar
3 tablespoons unsalted butter
3 tablespoons heavy cream
1 pinch salt

Steps:

  • PUDDING:.
  • Preheat oven to 325 degrees F. Butter inside of baking dish. Combine dates, baking soda, and 2/3 cup boiling water in a medium size bowl. In a standing mixer fitted with paddle attachment, add dark brown sugar and 5 tablespoons of softened butter. Mix together on medium low (until just mixed) for about 1 minute. Add molasses and vanilla until just combined. Add the date mixture until just combined. In the buttered baking dish evenly distribute the mixture. Bake about 35 minutes. Insert a butter knife into center to check for doneness. Knife should come out clean.
  • TO MAKE TOFFEE SAUCE:.
  • Melt the butter in a medium sauce pan over medium heat. Whisk in light brown sugar. Cook until instant-read thermometer reaches 250 degrees. Slowly whisk in cream and salt and bring to simmer. Remove from heat and place in a glass bowl. Cover with plastic wrap.
  • TO SERVE:.
  • Let pudding cool. Cut the pudding into squares and add to individual serving plates. Pour the warm toffee sauce over each pudding (NOTE: Toffee Sauce can be microwaved for a few seconds to reheat, if desired).
  • Serve with a teaspoon of Irish whiskey over the pudding and a scoop of vanilla bean ice cream. For a spectacular presentation, light pudding at the table. BE CAREFUL NOT TO SINGE THE GUEST.

Nutrition Facts : Calories 370.1, Fat 14.5, SaturatedFat 8.8, Cholesterol 64.7, Sodium 198.9, Carbohydrate 59.6, Fiber 2.7, Sugar 41.4, Protein 3.3

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 16

6 ounces pitted dates
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup light brown sugar
4 tablespoons unsalted butter, at room temperature
1 large egg, at room temperature
1 tablespoon orange zest
2 teaspoons vanilla extract
Nonstick cooking spray, for the pan
2/3 cup heavy whipping cream
1/2 cup plus 2 tablespoons light brown sugar
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons Irish whiskey

Steps:

  • For the pudding: Preheat the oven to 350 degrees F.
  • Add the dates and 3/4 cup water to a small saucepan and heat over medium-high heat until boiling. Turn the heat down to low and simmer until the water has slightly reduced and the dates are beginning to soften, about 3 minutes. Turn off the heat, then cover the saucepan and let sit for 10 minutes.
  • Transfer the dates and liquid to a food processor fitted with the blade attachment. Process until smooth. Pour the date mixture into a bowl and cool to room temperature.
  • Add the flour, baking powder and salt to a mixing bowl. Whisk to break up any lumps of flour. Set aside the dry ingredients. Add the brown sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together, scraping down the bowl as needed, until fluffy and lighter in color, 1 to 2 minutes. Add the egg and beat until it is evenly combined. Add the orange zest and vanilla and mix until incorporated. Add half of the flour mixture to the butter mixture. Mix until incorporated, then add the date mixture. Mix until well combined, then add the remaining flour mixture. Mix until just combined.
  • Spray 8 of the cups in a 12-cup muffin pan with the cooking spray. Fill the greased cups with 1/3 cup batter each. Bake until puffed and golden brown, about 20 minutes.
  • For the whiskey toffee sauce: Meanwhile, add the heavy whipping cream, brown sugar, butter, vanilla and salt to a small saucepan and heat over medium-high heat. Stir the mixture continuously until the butter is melted. Bring the mixture to a boil, then turn the heat down to medium-low and simmer, stirring occasionally, for 2 minutes. Add the whiskey and continue to simmer until the sauce has slightly darkened in color, an additional 2 minutes. Turn the heat off and keep covered until ready to serve.
  • Cool the puddings in the pan on a wire rack for 5 minutes. Once the puddings are cool enough to handle, remove them from the muffin pan using an offset spatula. Trim the domed tops from the puddings and set them on serving plates, cut-side down. Pour the warm whiskey toffee sauce over the puddings and serve immediately.

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Categories     Dessert     Bake     Date     Fall     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 11

8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
4 large eggs
1 3/4 cups self-rising flour
2 tablespoons instant coffee granules
1 teaspoon baking soda
Powdered sugar
Whipped cream
Caramel Sauce

Steps:

  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper; butter parchment. Place chopped dates in small bowl. Pour 1 cup boiling water over dates and let cool, about 1 hour.
  • Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
  • Cool pudding until just warm. Unmold; sprinkle with powdered sugar. Cut into wedges and serve with whipped cream and Caramel Sauce.

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