STICKY TOFFEE PUDDING
This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.
Provided by Michelle
Categories Dessert
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 731 kcal, Carbohydrate 92 g, Protein 6 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 183 mg, Sodium 437 mg, Fiber 2 g, Sugar 67 g, ServingSize 1 serving
STICKY TOFFEE PUDDING
In England, many desserts-such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce-are called puddings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
- In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
- With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
- Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
- Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.
Nutrition Facts : Calories 636 g, Fat 37 g, Fiber 2 g, Protein 5 g
STICKY TOFFEE PUDDING
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 16
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.
LIGHTER STICKY TOFFEE PUDDINGS
This lighter version of a sticky toffee pudding is packed with sticky dates and uses maple syrup instead of sugar - serve it with a dollop of Greek yogurt
Provided by Good Food team
Categories Dessert, Dinner
Time 1h35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/Gas 4/fan oven 160C. Put the dates and 175ml/6fl oz water in a pan and simmer for 5 minutes. Tip into a food processor, add 6 tablespoons maple syrup and the vanilla extract, and blend until smooth.
- Transfer to a bowl and mix in the egg yolks, followed by the flour. In another bowl, whisk the egg whites until stiff, and fold into the date mixture.
- Put 1 tablespoon maple syrup into each of four 200ml/7fl oz pudding moulds and add the mixture. Cover each tightly with foil, stand in an ovenproof dish and pour in hot water to halfway up the sides of the moulds. Cook for 1 hour, until a skewer inserted into the centre comes out clean.
- Uncover, run a knife around the edges, and invert onto plates. Drizzle over yogurt and maple syrup to serve, if you like.
Nutrition Facts : Calories 339 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.33 milligram of sodium
STICKY TOFFEE PUDDING
This is a delicious and super sweet sticky pudding. Serve with whipped cream.
Provided by Allrecipes Member
Categories World Cuisine European UK and Ireland English
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Combine dates and tea in a bowl and soak for 15 minutes.
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
- Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
- Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
- When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
- Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.
Nutrition Facts : Calories 846.9 calories, Carbohydrate 129.5 g, Cholesterol 171.5 mg, Fat 36.3 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 22.1 g, Sodium 318.7 mg, Sugar 84.4 g
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
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
EASY STICKY TOFFEE PUDDING
My easy recipe for sticky toffee pudding is quick and so tasty! I just used the ingredients that I had in my fridge and cupboards, without going to the effort of going down the shops to get any special ingredients! Best served straight from the oven with vanilla ice cream on the side.
Provided by Allrecipes Member
Categories English Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
- Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
- Drain raisins and transfer to a food processor. Add milk and blend to combine.
- Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
- Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
- While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
- Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 80.3 g, Cholesterol 92.7 mg, Fat 14.9 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 8.1 g, Sodium 616.9 mg, Sugar 51.8 g
THE BEST STICKY TOFFEE PUDDING
This recipe is on Weight Watchers most wanted list - you have been warned! But enjoy it for special occasions, especially holiday feast time!
Provided by Scandigirl
Categories Dessert
Time 45m
Yield 1 9x13 inch baking tray
Number Of Ingredients 11
Steps:
- Place chopped dates in bowl with golden syrup, black treacle, coffee essence and bicarbonate of soda, add boiling water and leave to one side.
- In large mixing bowl, cream together butter and sugar, beat until mixture is light and fluffy.
- Gradually add the eggs a little at a time, beating well after each addition.
- Carefully fold in the self-raising flour using a metal spoon.
- Fold in the date mixture including all the liquid.
- The mixture will be sloppy (this will make the pudding light).
- Place mixture in a greased and lined baking tray and bake in a medium to hot oven for 20-30 minutes.
- Finish pudding should be slightly resilient to touch if not turn down oven and bake for a further 10 minutes.
Nutrition Facts : Calories 2701.2, Fat 81.5, SaturatedFat 47.1, Cholesterol 605.9, Sodium 1634.9, Carbohydrate 467.5, Fiber 18.5, Sugar 264.3, Protein 36.1
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