Sticky Toffee Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

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

2 cups heavy cream
½ cup dark brown sugar
2½ tablespoons golden syrup (or molasses)
Pinch salt
6 ounces pitted dates (chopped)
1 cup water
1 teaspoon baking soda
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
4 tablespoons unsalted butter
¾ cup granulated sugar
2 eggs (at room temperature)
1 teaspoon vanilla extract

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



Sticky Toffee Pudding image

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

1 ½ cups finely chopped, pitted dates
1 ¼ cups hot brewed tea
¾ cup white sugar
2 tablespoons white sugar
½ cup unsalted butter, softened
3 large eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon instant espresso coffee granules
½ cup white sugar
1 tablespoon white sugar
¾ cup brown sugar
1 tablespoon brown sugar
¾ cup golden syrup
1 tablespoon golden syrup
½ cup unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract

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

ENGLISH STICKY TOFFEE PUDDING



English Sticky Toffee Pudding image

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 13

1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
1 cup heavy cream, whipped

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
  • Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

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

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

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
8 ounces pitted dates, finely chopped
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
Toffee Sauce

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 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.

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He's best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city's postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it's insanely delicious. And it will please you.

Provided by Mark Bittman

Categories     custards and puddings, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

1 cup dates, pitted and chopped
1 cup boiling water
3 tablespoons butter; cold, unsalted, cubed (plus more for greasing)
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup plus 1 teaspoon Demerara sugar
1/3 cup plus 1 teaspoon dark brown sugar
2 eggs
3/4 cup plus 2 tablespoons flour
1 teaspoon vanilla extract
5 tablespoons butter
1 cup cream
6 tablespoons dark brown sugar
1/8 teaspoon fine sea salt
3 tablespoons butter
1 1/4 cup cream, plus more for serving, if you like
3 tablespoons dark brown sugar
1/8 teaspoon fine sea salt

Steps:

  • Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
  • Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
  • Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
  • Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
  • In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
  • Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

The secret to Sticky Toffee Pudding sweetness is dates, baked into a dense cake that's drizzled with caramel-special enough to be served for company and simple enough to be enjoyed after a weeknight dinner.

Provided by Sandy Lerner

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Date     Brandy     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

Pudding:
1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups sifted all-purpose flour plus more for pan
1 1/2 cups chopped pitted dates (about 6 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
Sauce:
1 1/4 cups (packed) light brown sugar
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1 teaspoon brandy (optional)
1/2 teaspoon vanilla extract
Whipped cream or vanilla ice cream
Special Equipment
A 6-cup Bundt pan or 6 one-cup Bundt pan molds

Steps:

  • For pudding:
  • Preheat oven to 350°F. Butter and flour Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
  • Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
  • Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
  • For sauce:
  • Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
  • Cut cake into wedges. Serve with sauce and whipped cream.

ULTIMATE STICKY TOFFEE PUDDING



Ultimate sticky toffee pudding image

One of our most requested recipes - puddings don't get any better than this

Provided by Angela Nilsen

Categories     Buffet, Dessert, Dinner, Supper, Treat

Time 1h25m

Yield Makes 7 little puddings

Number Of Ingredients 15

225g whole medjool dates
175ml boiling water
1 tsp vanilla extract
175g self-raising flour, plus extra for greasing
1 tsp bicarbonate of soda
2 eggs
85g butter, softened, plus extra for greasing
140g demerara sugar
2 tbsp black treacle
100ml milk
cream or custard to serve (optional)
175g light muscovado sugar
50g butter, cut into pieces
225ml double cream
1 tbsp black treacle

Steps:

  • Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.
  • Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.
  • Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
  • While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
  • Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
  • Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
  • Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
  • Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
  • Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.
  • Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
  • Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the double cream.
  • Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
  • You can serve them now with the sauce drizzled over, but they'll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
  • Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn't smudge (no need to chill).
  • When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.

Nutrition Facts : Calories 697 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 71 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

More about "sticky toffee pudding recipes"

STICKY TOFFEE PUDDING RECIPE - DAVID GUAS | FOOD & WINE
sticky-toffee-pudding-recipe-david-guas-food-wine image
2013-12-07 Directions Step 1 In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over …
From foodandwine.com
5/5
Category Desserts
  • In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl.
  • In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth.
  • Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
  • Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.


STICKY TOFFEE PUDDING | DONAL SKEHAN | EAT LIVE GO
This version is slathered with salted caramel and devoured table side with vanilla ice cream. Heat the oven to 160°C/140°C fan/325°F/Gas 3. To make the sticky toffee pudding, grease a 20cm/ 8" round ovenproof dish. Beat the butter and sugar together in a freestanding mixer until light and fluffy. Add the golden syrup, treacle, eggs and ...
From donalskehan.com


STICKY TOFFEE PUDDING RECIPE - HOME STRATOSPHERE
2022-03-01 Place all the ramekins on a metal tray or baking sheet to help get them in and out of the oven more easily. Add the butter, white sugar, brown sugar, baking soda, salt, eggs, vanilla, and flour into a food processor. Pulse the food processor until all ingredients are thoroughly combined. Next add the prunes and hot water.
From homestratosphere.com


STICKY TOFFEE PUDDING - JO COOKS
2021-11-28 Make the sauce: While the cake is baking add brown sugar, butter, molasses, and golden syrup to a sauce pan. Stir constantly as the butter melts. Cook until everything is fully incorporated, then whisk in the whipping cream. Finish the sticky toffee pudding: While the cake is still warm, remove from the cake pan and cut into 9 squares.
From jocooks.com


PRUE LEITH'S STICKY TOFFEE PUDDINGS - THE GREAT BRITISH BAKE OFF
Method. Step 1. For the tuiles, place the butter in a pan with the lemon juice and liquid glucose and cook over a low heat until the butter has melted. Remove the pan from the heat and sift in the flour and icing sugar. Add the hazelnuts and sesame seeds and stir until combined. Leave to stand for 30 minutes.
From thegreatbritishbakeoff.co.uk


STICKY TOFFEE PUDDING - CELEBRATING SWEETS
2021-12-09 Beat butter, brown sugar, and molasses. Add eggs and vanilla. Add flour, baking powder, and salt. Soak dates in boiling water and baking soda. Mash or puree the dates. Add the date mixture to the cake batter, beat until combined. Scoop the batter into ramekins, muffin tin, or an 8×8 pan (more on this below).
From celebratingsweets.com


EARL GREY STICKY TOFFEE PUDDING | THE EAST COAST KITCHEN
2020-10-20 Okay, next up get a kettle boiling. Place 2 tea bags into a heat-safe bowl and pour 1 1/4 cups boiling water over the tea bags. Let steep for about 5 minutes.
From theeastcoastkitchen.com


STICKY TOFFEE PUDDING | RICARDO
In a saucepan, bring the water and dates to a boil. Add 1/4 tsp of the baking soda and mix thoroughly. Remove from the heat and let cool. In a bowl, combine the flour and the remaining 3/4 tsp of baking soda. In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth.
From ricardocuisine.com


STICKY TOFFEE PUDDING | RECIPE - RACHAEL RAY SHOW
2022-04-21 For the pudding, bring the dates and water to a boil in a small saucepan over medium-high heat, then simmer until moist and gooey, about 5 minutes. Stir in the baking soda, remove from the heat and allow to cool. In a large bowl, use an electric mixer to cream together your butter and sugar until pale and fluffy.
From rachaelrayshow.com


THE ULTIMATE STICKY TOFFEE PUDDING RECIPE
2022-01-16 6 ounces (175 milliliters) boiling water. 1 teaspoon pure vanilla extract. 6 ounces (175 grams) self-raising flour. 1 teaspoon baking soda. 2 large eggs, lightly beaten. 3 ounces (6 tablespoons/85 grams) unsalted butter, softened, plus extra for greasing. 5 ounces (140 grams) demerara sugar, or cane sugar. 2 tablespoons black treacle.
From thespruceeats.com


MOLASSES STICKY TOFFEE PUDDING RECIPE | EAT YOUR BOOKS
Molasses sticky toffee pudding from Beer Bites: Tasty Recipes and Perfect Pairings for Beer Lovers (page 158) by Christian DeBenedetti and Andrea Slonecker Shopping List Ingredients
From eatyourbooks.com


STEAMED STICKY TOFFEE PUDDING - GEMMA’S BIGGER BOLDER BAKING
2021-02-15 Place a steamer tray in a large pot and pour water into the pot until it reaches the base of the steamer. Place the lid on it and set it aside for later. Generously butter a medium 1.4-liter pudding basin and also put it aside. In a small saucepan, bring the dates and water to a boil over medium/low heat.
From biggerbolderbaking.com


STICKY TOFFEE PUDDING - LITTLE SWEET BAKER
2019-11-26 How to make sticky toffee pudding: First, soak the pitted dates in boiling water and baking soda to soften. Blend the date mixture along with the soaking water. In a large bowl, whisk together the pureed dates, butter, brown sugar, vanilla, eggs, and molasses. Stir in the flour, baking powder, and salt. Evenly divide the batter into a muffin ...
From littlesweetbaker.com


STICKY TOFFEE PUDDING RECIPE | ALTON BROWN
Pudding. Position a rack in the center of the oven and heat to 350°F. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside. Place 1 cup (150 grams) of the pitted dates and the boiling water in the bowl of a …
From altonbrown.com


STICKY TOFFEE PUDDING - CARNATION MILK
1 : In a bowl, combine dates, tea, evaporated milk and coffee grounds. Let stand 10 minutes. Meanwhile, in a large bowl, cream together butter and sugar until combined. Beat in eggs one at a time. Add vanilla and date mixture to combine. 2 : In a separate bowl, combine flour, baking powder, baking soda and salt.
From carnationmilk.ca


STICKY TOFFEE PUDDING - THE DARING GOURMET
2018-12-30 Sticky Toffee Pudding Recipe. For a fun and attractive presentation we’re making individual sticky toffee puddings using a king-sized/jumbo muffin pan. Alternatively, you can also bake it in a 8×8 inch (or slightly bigger) buttered cake pan. Pour some of the toffee sauce over the cake (broil it briefly in the oven until bubbly if desired), cut and serve with extra toffee …
From daringgourmet.com


INDIVIDUAL STICKY TOFFEE PUDDINGS » GORDON RAMSAY.COM
Preheat the oven to 350˚F (175˚C). Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer mix on low until well combined. Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities and place in …
From gordonramsay.com


EASY STICKY TOFFEE PUDDING RECIPE - DINNER, THEN DESSERT
2021-10-21 Pudding: Preheat oven to 350 degrees and spray an 8×8 baking pan with baking spray. Before starting add bring dates and water to a small saucepan and bring to a boil. Turn off heat and leave to soak for 10 minutes. Add dates and water to a blender and puree (CAREFULLY, water will still be hot).
From dinnerthendessert.com


BEST STICKY TOFFEE PUDDING CAKE RECIPE | THE RECIPE CRITIC
2021-06-05 How to Make Sticky Pudding Cake from Scratch. Preheat: Preheat the oven to 350. Butter 6 ½ cup ramekins and dust lightly with flour. Heat and Blend: In a small saucepan simmer the dates and the water together over medium-low heat for about 15 minutes, until the dates are nice and soft.
From therecipecritic.com


STICKY DATE PUDDING | RECIPETIN EATS
2018-07-13 Bake for 25 minutes, or until skewer inserted into the centre comes out clean. While still hot, poke about 10 holes on the surface of the pudding. Spoon over 1 tbsp of Butterscotch Sauce per Pudding. Leave to soak 10 minutes. Turn …
From recipetineats.com


STICKY TOFFEE PUDDING RECIPE | BON APPéTIT
2011-12-12 Step 1. Preheat oven to 350 °. Butter and flour Bundt pan. Bring dates and 11/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture ...
From bonappetit.com


STICKY TOFFEE PUDDING | NIGELLA'S RECIPES | NIGELLA LAWSON
Preheat the oven to 180°C/160°C Fan/350°F and lightly grease your dish. Put the chopped dates, boiling water and bicarb into a bowl, give a stir and then leave for 10 minutes. Cream the butter and black treacle until well mixed, then add the sugar and mix again, beating out any lumps.
From nigella.com


STICKY TOFFEE PUDDING RECIPE - MOM ON TIMEOUT
2021-12-14 For the pudding: Combine the chopped dates and boiling water. Sprinkle with baking soda and allow to soften for 10 to 15 minutes. Cream together the turbinado sugar, butter, and molasses.; Mix in the eggs one at a time, adding the vanilla extract in with the last egg.; Puree the softened dates and add the date mixture to the batter mixture.; Add in the flour and …
From momontimeout.com


STICKY TOFFEE PUDDING | CANADIAN LIVING
2012-10-17 In saucepan, bring figs and 2-1/2 cups water to boil; drain and set aside. In large bowl, beat together sugar, butter, lemon zest and salt until light; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder, baking …
From canadianliving.com


NIGELLA'S STICKY TOFFEE PUDDING RECIPE - BBC FOOD
Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease your dish. Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10...
From bbc.co.uk


STICKY TOFFEE PUDDING RECIPES | BBC GOOD FOOD
Sticky banoffee loaf with toffee sauce. A star rating of 3.9 out of 5. 10 ratings. Bake a mash-up of sticky toffee pudding and banana loaf. Leftover cake will keep for a few days and is great with a cuppa – and the sauce is delicious with ice cream.
From bbcgoodfood.com


STICKY PUDDING RECIPES - THERESCIPES.INFO
A dark, sticky and lightly spiced cake that merges Jamaican ginger cake with sticky toffee pudding and malt loaf 1 hr 45 mins Easy Toffee apple squares 6 ratings A crumble-like base, caramel nut topping and added juicy fruits - sticky toffee pud with a difference 1 hr 40 mins More effort Ginger treacle sponge 4 ratings
From therecipes.info


STICKY TOFFEE PUDDING RECIPE - DELISH
2013-10-29 In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS), and cook for 5 …
From delish.com


MARY BERRY'S STICKY TOFFEE PUDDING RECIPE - BBC FOOD
Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or …
From bbc.co.uk


BEST STICKY TOFFEE PUDDING RECIPE - HOW TO MAKE CLASSIC STICKY …
2021-09-13 In a pot over medium low heat, add 1 cup cream, corn syrup, and butter. Bring to a boil, and stirring occasionally, let boil until a deep amber color, about 30 minutes.
From delish.com


STICKY TOFFEE PUDDING | REDPATH SUGAR
Let sit for 15 minutes or until slightly cooled. Step 3. In a small bowl, whisk together the flour and baking powder until well combined. Step 4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the Redpath® Demerara Style Sugar and butter until creamy and pale in colour; 3 to 5 minutes.
From redpathsugar.com


STICKY TOFFEE PUDDING - VEGAN RECIPE CLUB
Preheat your oven to 175°C/350°F/Gas Mark 4. Grease a 23cm (9 inch) square cake tin with oil, then line it with greaseproof paper. Chop the dates into small chunks and place them in a saucepan, cover with the water and soya milk, then simmer for 5 minutes until the dates are soft. Leave to cool in the fridge. In a large bowl, beat the ...
From veganrecipeclub.org.uk


A REALLY EASY STICKY TOFFEE PUDDING RECIPE - JAMIE OLIVER
2018-11-09 STICKY TOFFEE PUDDING. From Jamie’s Dinners in 2004, this easy sticky toffee pudding recipe is the timeless classic – no fuss, no extras, it just can’t be improved upon. It only takes 45 minutes to whip up, so it’s a great way to end a lazy weekend lunch, or an impromptu dinner party. And now for the twist….
From jamieoliver.com


STICKY TOFFEE PUDDING | FRUIT RECIPES | JAMIE OLIVER RECIPES
For the toffee sauce 115 g unsalted butter 115 g light muscovado sugar 140 ml double cream Tap For Ingredients Method Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain.
From jamieoliver.com


BEST ENGLISH STICKY TOFFEE PUDDING RECIPES | BAKE WITH ANNA OLSON ...
2013-05-01 Step 1. Preheat the oven to 350 F. Grease six 5-ounce ramekins or individual savarin pans (ring-shaped pans) and place then in a roasting pan with sides higher than the baking dishes. Step 2. Place the dates in a bowl and pour the hot tea over top. Let the mixture sit a few minutes, then stir in the vanilla and baking soda.
From foodnetwork.ca


STICKY TOFFEE PUDDING WITH CARAMEL SAUCE - CHATELAINE
PREHEAT oven to 350F, then lightly spray an 8-in.square baking pan with oil. Boil a pot of water. COMBINE dates and 3/4 cup water in a medium pot and bring to …
From chatelaine.com


STICKY TOFFEE PUDDING - RECIPE - FINECOOKING
Combine the butter and the golden sugar in a bowl. Beat with a hand mixer on high speed until the mixture is well combined and lighter in color, about 4 minutes. Beat in the vanilla. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the flour and then stir in the date mixture; the batter will be sloppy.
From finecooking.com


STICKY TOFFEE PUDDING - RECIPE GIRL
2015-12-28 PREPARE THE TOFFEE SAUCE: Combine all of the ingredients in a small saucepan and cook over medium heat stirring often until slightly thickened. Allow to cool approximately 10 minutes before drizzling over the toffee pudding and serving. Notes When preparing your dates, roughly chop then measure out before pulsing in your food processor. …
From recipegirl.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #desserts     #eggs-dairy     #fruit     #oven     #european     #potluck     #dinner-party     #holiday-event     #kid-friendly     #vegetarian     #puddings-and-mousses     #irish     #eggs     #dietary     #copycat     #christmas     #new-years     #comfort-food     #st-patricks-day     #novelty     #taste-mood     #to-go     #equipment     #number-of-servings     #4-hours-or-less

Related Search