Sticky Date Pudding With Butterscotch Sauce Recipes

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE

Sticky Toffee Pudding with Butterscotch Sauce image

The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 15 servings (2-1/2 cups sauce).

Number Of Ingredients 16

Ingredients

2 cups coarsely chopped pitted dates (about 12 ounces)
2-1/2 cups water
2 teaspoons baking soda
1-2/3 cups sugar
1/2 cup butter, softened
4 large eggs
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
BUTTERSCOTCH SAUCE:
7 tablespoons butter, cubed
2-1/4 cups packed brown sugar
1 cup half-and-half cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
Whipped cream, optional

Steps:

In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.

Nutrition Facts : Calories 521 calories, Fat 15g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 93g carbohydrate (70g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE STICKY DATE PUDDING WITH WHISKEY BUTTERSCOTCH SAUCE

Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce image

Entered for safe-keeping. From "Super Food Ideas", September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream - containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert.

Provided by KateL

Categories Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

250 g pitted dried dates (8.8 oz.)
1 1/4 cups cold water
1 teaspoon bicarbonate of soda or 1 teaspoon baking soda
125 g butter, chopped (4.4 oz.)
1 cup firmly packed brown sugar
3 eggs
1 1/2 cups self-raising flour (or 1 cup and 2 Tbsp. flour and 2 tsp. baking powder and 3/4 tsp. salt)
100 g dark chocolate, finely chopped (3.5 oz.)
double cream, to serve (whipping cream, whipped, or beaten mascarpone to form a thick sauce)
3/4 cup firmly packed brown sugar
1 cup cream
75 g butter, chopped (2.65 oz. or 16 tsp.)
1 tablespoon whiskey (optional)

Steps:

PREPARE PUDDING:.
Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
Stir in bicarbonate of soda. Stand for 15 minutes.
Process date mixture until almost smooth.
Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
Beat in eggs, one at a time.
Stir in flour, chocolate, and date mixture.
Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
PREPARE SAUCE:.
Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
Increase heat to medium-high. Bring to a boil.
Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
Stir in whisky (if using).
Serve cake with sauce and cream.

Nutrition Facts : Calories 459.6, Fat 23.8, SaturatedFat 14.5, Cholesterol 101.7, Sodium 440, Carbohydrate 62.2, Fiber 3.7, Sugar 44.3, Protein 5.6

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