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.
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.
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
INDIVIDUAL STICKY TOFFEE PUDDINGS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter ten 4-ounce ramekins; set aside. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
- In a small saucepan, combine dates, and 1 cup warm water. Simmer until most of the water is evaporated, about 5 minutes. Transfer to a small food processor, and process until smooth; keep warm.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Slowly add the eggs, and beat to combine. Scrape down sides of bowl. Add the flour mixture, and beat until fully combined.
- With machine running, add date purée, a little at a time, beating to combine after each addition. Divide evenly between prepared ramekins, filling each about three-quarters full. Bake until a cake tester inserted into the center comes out clean, 20 to 30 minutes.
- Cool to room temperature, slice off top, and discard. Cut in half horizontally, and layer with sauce. Serve immediately with ice cream, if desired.
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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