Molten Toffee Puddings Recipes

STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 180°C or 350°F. Place the dates into a bowl and pour the hot tea over the top. Set aside for 10 minutes. Grease a 10 inch by 8 inch pan and dust it with flour, tapping out the excess. Beat the butter and sugar together in a large bowl using an electric handwhisk. When the mixture is light and fluffy, whisk in the syrup, then the eggs, baking soda, flour and date mixture. Pour the mixture into the tin and bake for 30 to 35 mins. The sponge is ready when a skewer inserted into the center comes out clean. While the sponge is baking, prepare the sauce. Combine all the ingredients in a pan and heat gently until melted and smooth. Raise the heat and simmer gently for a few minutes. Pour over the sponge when it's done and serve.

MOLTEN TOFFEE PUDDINGS

Steps:

• To make the toffee for the centre, put the sugar and cream in a pan over a medium heat, stir until the sugar has dissolved, then turn up the heat and let the toffee bubble for 3 mins until thick. Pour into a bowl and chill for 2 hrs until set.
• Remove the toffee from the fridge. Use a dessertspoon to scoop out 2 walnut-sized pieces, roll into balls and pop back in the fridge until needed. Any remaining toffee can be reheated to make a sauce to serve alongside the puddings.
• Heat oven to 200C/180C fan/gas 6. Generously grease 2 small pudding moulds. Beat the butter and sugar together in a bowl until pale and fluffy. Add the egg and vanilla, and beat until combined. Add the flour and a pinch of salt. Divide the mixture between the moulds, reserving 2 tbsp. Push a toffee ball into each pudding, and cap off with the remaining mixture. The puddings can be frozen at this point or chilled for 2 hrs.
• Put the puddings on a baking tray and cook in the centre of the oven for 20 mins. Turn the puddings out straight away, serve with ice cream and a little extra reheated toffee sauce, if you like. To cook from frozen, heat oven to 180C/160 fan/gas 4 and cook for 35 mins.

MOLTEN CHOCOLATE PUDDINGS

Steps:

• Preheat the oven to 425 degrees F.
• Butter 2 (8-ounce) ovenproof ramekins, and then dust them with cocoa powder, shaking off any excess.
• Melt the chocolate and butter together in a bowl over a pan of gently simmering water. While the chocolate is melting, use an electric whisk or a hand held mixer to beat together the eggs and sugar until pale and thick. Pour the melted chocolate into the egg mixture and gently fold in the flour. Spoon the pudding into the ramekins and bake for 10 minutes.
• Serve the puddings in either the ramekins or turned out onto serving plates. Dust the puddings with cocoa powder and garnish with a dollop of creme fraiche.

EASY STICKY TOFFEE PUDDING

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.

STICKY TOFFEE PUDDING

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.

THE BEST STICKY TOFFEE PUDDING

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.