Next Level Sticky Toffee Pudding Recipes

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THE ULTIMATE STICKY TOFFEE PUDDING



The Ultimate Sticky Toffee Pudding image

Rich sticky toffee pudding is the classic British pudding stacked with flavor and a tasty caramel sauce. No wonder it is loved so much.

Provided by Elaine Lemm

Categories     Dessert     Cake

Time 1h30m

Yield 6

Number Of Ingredients 16

For the Pudding:
225 grams/8 ounces cooking dates (stoned and chopped small)
175 milliliters/6 fluid ounces water (boiling)
1 teaspoon vanilla extract
175 grams/6 ounces self-raising flour
1 teaspoon bicarbonate of soda
2 large, fresh eggs (lightly beaten)
85 grams/3 ounces butter (softened, plus extra for greasing)
140 grams/5 ounces demerara sugar
2 tablespoon black treacle
100 milliliters/3 1/2 fluid ounces milk
For the Sauce:
175 grams/6 ounces light muscovado sugar
55 grams/2 ounces butter (cut into pieces)
225 milliliters/8 ounces heavy (double) cream
1 tablespoon black treacle

Steps:

  • Gather the ingredients.
  • Preheat the oven to 325 F /160 C / Gas 3.
  • Butter and lightly dust an 8 x 8 x 2 1/2-inch square baking tin with flour.
  • Put the chopped dates into a large glass bowl, cover with boiling water, leave for 20 minutes to swell and soften. Once soft, add the vanilla extract.
  • Sieve the flour and bicarbonate of soda into a large baking bowl.
  • In another baking bowl, cream the butter and sugar together until light and creamy, don't worry about grains of sugar, they will melt during cooking.
  • Little by little, add the beaten eggs, mixing really well between additions. Add the treacle and beat well.
  • Using a large metal spoon carefully fold in one-third of the flour, then carefully stir in one-third of the milk. Repeat until all the flour and milk is used up.
  • Add the chopped dates (including any liquid in the bowl) and stir gently. The pudding mixture will resemble a thick batter.
  • Pour the mixture into the baking tin and bake in the center of the oven for 45 to 50 minutes until the sponge is raised and firm to the touch. Remove from the oven and leave to cool in the tin for 10 minutes before turning out.
  • Over medium heat, melt the butter, sugar, and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved.
  • Add the treacle and allow the sauce to bubble for 2 minutes. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
  • Place a portion of the cake onto warm individual serving dishes, and drizzle generous amounts of sauce over.
  • Serve with custard or ice cream.

Nutrition Facts : Calories 774 kcal, Carbohydrate 110 g, Cholesterol 159 mg, Fiber 4 g, Protein 8 g, SaturatedFat 22 g, Sodium 757 mg, Sugar 85 g, Fat 36 g, ServingSize Serves 6, UnsaturatedFat 0 g

EASY STICKY TOFFEE PUDDING



Easy Sticky Toffee Pudding image

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

1 cup hot black tea
¾ cup raisins
1 tablespoon milk
6 tablespoons unsalted butter
½ cup white sugar
⅓ cup light brown sugar
2 large eggs
1 ⅓ cups self-rising flour
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 teaspoon baking soda
¼ cup light brown sugar
2 teaspoons margarine
2 tablespoons golden syrup

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

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 7 servings

Number Of Ingredients 15

2 1/2 cups heavy cream
1 cup sugar
1/2 cup light corn syrup
1 stick sweet unsalted butter
1/2 stick sweet unsalted butter, plus more for greasing
6 ounces dates, pitted
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1/4 teaspoon orange zest
Whipped cream, for serving

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



Sticky Toffee Pudding image

Pudding - Cake I've tried a lot of different recipes for this delightful dessert, but this is so far the best.

Provided by Motley Oklahoman

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 teaspoon baking soda
1 cup boiling water
1/2 cup unsalted butter, room temperature
1 cup golden brown sugar, packed
4 large eggs
1 3/4 cups self-rising flour
2 tablespoons instant coffee granules
whipped cream
2 cups whipping cream
1 cup dark brown sugar, packed
1/4 cup unsalted butter
2 tablespoons unsulphured molasses
1 teaspoon vanilla

Steps:

  • For Pudding:.
  • Preheat oven to 350°F Butter 9-inch-diameter springform or bundt pan.
  • Place chopped dates and baking soda in small bowl. Pour 1 cup boiling water over dates, stir 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. Add instant coffee granules to 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; poke holes in pudding with a skewer, pour ½ of sauce over cake. Cut into wedges and serve with whipped cream and more Caramel Sauce.
  • For Sauce:.
  • Bring cream, brown sugar, butter and molasses to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. Stir in vanilla after sauce is taken off of heat. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.).

Nutrition Facts : Calories 507.7, Fat 28, SaturatedFat 17, Cholesterol 146.8, Sodium 387.6, Carbohydrate 61.5, Fiber 2, Sugar 43.5, Protein 5.4

NEXT LEVEL STICKY TOFFEE PUDDING



Next level sticky toffee pudding image

What's more inviting than a sticky toffee pudding? Our recipe delivers on expectations, with a lovely sticky sponge, true toffee flavour and a light sponge

Provided by Barney Desmazery

Categories     Dessert

Time 1h20m

Yield Serves 10-12

Number Of Ingredients 16

200g butter, softened, plus extra for the tin
300g stoned dates (prepared weight)
1 tsp bicarbonate of soda
1 tsp vanilla extract
100ml dark rum (optional)
100g pecans, broken into large chunks or roughly chopped
225g light muscovado sugar
4 eggs
225g self-raising flour
1 tsp mixed spice
1 tsp ground ginger
vanilla ice cream, double cream or clotted cream, to serve
150g light muscovado sugar
50g butter
1 tbsp treacle
200ml double cream

Steps:

  • Butter a medium rectangular baking tin (roughly 30 x 20cm, and at least 5cm deep) and line with baking parchment. Tip the dates into a heatproof bowl with the bicarb and vanilla, then pour over the rum, if using, and 200ml kettle-hot water. (If omitting the rum, use 300ml water.) Leave to soak for 30 mins. Meanwhile, toast the pecans in a dry pan over a medium heat for 6-8 mins until nutty and starting to brown a little. Remove from the heat and set aside.
  • Heat the oven to 190C/170C fan/gas 5. Tip the dates and their soaking liquid into a food processor and pulse until roughly chopped. Tip half back into the bowl, then blitz the rest to a smooth purée. Pour this over the roughly chopped dates in the bowl.
  • Tip the butter and sugar into a bowl and beat using an electric whisk or for 3-5 mins until fluffy. Or, do this in a stand mixer. Beat in the eggs, one at a time, then fold through the flour, spices and a large pinch of salt. The batter will be thick. Fold through the date mixture and pecans, then scrape everything into the prepared tin. Level the surface with a spatula and bake for 30-35 mins until just set and a skewer inserted into the middle comes out clean.
  • While the pudding bakes, make the sauce. Tip the sugar, butter and treacle into a saucepan and warm over a medium heat, stirring continuously until the sugar has dissolved and the butter has melted. Bubble for 3 mins until the mixture is thick. Stir in the cream and simmer, stirring, for 2 mins until you have a dark toffee sauce. About 10 mins before the end of the pudding cooking time, remove it from the oven, drizzle half the sauce over and spread out with a spatula to cover. Bake for 6-8 mins more until the sauce is bubbling. Leave to cool slightly, then serve hot or just warm with ice cream, double cream or clotted cream, with the remaining sauce poured over.

Nutrition Facts : Calories 592 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Provided by Jonathan Reynolds

Categories     dessert

Time 1h

Yield 6 puddings

Number Of Ingredients 8

4 tablespoons unsalted butter
2/3 cup firmly packed brown sugar
2 large eggs
1 cup self-rising flour
1 1/3 cups pitted dates, coarsely chopped
1 cup water
6 tablespoons golden syrup (see note)
Butterscotch sauce (see recipe)

Steps:

  • Preheat oven to 300 degrees. In a mixing bowl, cream the butter with the brown sugar, then mix in the eggs and fold in the flour.
  • Puree the dates with 1 cup warm water and mix into batter.
  • Film 6 7-ounce custard cups with golden syrup, then fill with batter and bake for 40 to 45 minutes or until a knife inserted at the edge comes out clean.
  • Run a knife around the sides of puddings and invert onto serving plates. Pour warm butterscotch sauce over each and serve.

THE BEST STICKY TOFFEE PUDDING



The Best Sticky Toffee Pudding image

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

3 ounces butter
5 ounces caster sugar
2 eggs, beaten
6 ounces self raising flour
6 ounces dates, stoned and chopped
6 fluid ounces boiling water
1/2 teaspoon vanilla essence
3 teaspoons coffee extract
3/4 teaspoon bicarbonate of soda
2 tablespoons golden syrup
2 tablespoons black treacle

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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NEXT LEVEL STICKY TOFFEE PUDDING
Mar 5, 2022 - What's more inviting than a sticky toffee pudding? Our recipe delivers on expectations, with a lovely sticky sponge, true toffee flavour and a light sponge. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign …
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