STICKY DATE PUDDING WITH TOFFEE SAUCE
An easy Sticky Date Pudding recipe
Categories Milk/Cream Egg Ginger Dessert Bake Date Vanilla Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Make pudding:
- Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
- Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
- While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
- Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
- Make sauce while pudding is cooling:
- In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
- Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.
STICKY DATE PUDDING WITH WICKED TOFFEE SAUCE- ANNABEL LANGBEIN RECIPE - (4.4/5)
Provided by á-48807
Number Of Ingredients 10
Steps:
- Preheat oven to 180˚C. Grease the sides of a 25cm cake tin and line the base with baking paper. Place dates, water and baking soda in a pot large enough to hold the entire mixture and boil for 5 minutes. Remove from the heat and mash with a potato masher to break up the dates. Stir in chopped butter and mix until butter is melted. Mix in sugar and eggs then fold in flour, vanilla and ginger. Arrange pear slices in a concentric circle around the base of the tin, placing a few slices in the centre. Pour batter over the top and smooth evenly to fully cover the pears. Bake for 35-40 minutes until golden and a skewer inserted in the centre comes out clean. Stand for at least 10 minutes before turning upside down onto a serving platter and removing the baking paper. Serve with warm Wicked Toffee Sauce. This dessert keeps well for a day or two and can be frozen. Thaw and serve warm - heat it in the oven for 10 minutes or microwave it for 2-3 minutes. Wicked Toffee Sauce Place ½ cup water in a saucepan. Add 2 cups caster sugar and place over a medium heat until the sugar dissolves and comes to the boil, swirling the pot now and then. Boil without stirring until mixture turns a golden caramel colour - approximately 8-10 minutes. (Do not be tempted to stir the mixture as this could cause it to crystallise. To prevent it from crystallising, you can run a wet brush around the sides of the pot, allowing the excess water to run into the sugar mixture.) Remove from heat, add 2 cups cream and 2 tsp vanilla extract and stir until smooth. Leftover sauce can be stored in the fridge and reheated. Makes 3 cups.
STICKY DATE PUDDING WITH TOFFEE SAUCE RECIPE - (4.6/5)
Provided by cookism
Number Of Ingredients 15
Steps:
- Remove pits from dates and finely chop them into small pieces. Transfer to a bowl and pour boiling water over. Allow them to stand for about 30 minutes until cool, then mash roughly with a fork and stir in the vanilla bean paste. Butter and flour eight 8x7-centimeter mini pudding moulds and set them aside. Preheat oven to 356°F. Mix flour and bicarbonate of soda in a dry bowl. In a large mixing bowl, beat butter and sugar together for a few minutes until slightly creamy (mixture will be grainy from the sugar). Beat eggs in a separate bowl and add them into the butter-sugar mixture a little at a time, beating well between additions. Next, beat in the black treacle, then gently fold in one-third of the flour and half of the milk with a spatula. Repeat until all the flour and milk is used. Be careful not to over-mix. Gently stir in the dates. You will achieve a soft and thick batter. Divide batter between the moulds, leaving a gap from the rim to allow space for the puddings to rise. Bake for 20 to 25 minutes until risen and a skewer inserted into the centre comes out clean. While the puddings are baking, make toffee sauce. Combine sugar, butter and half the cream in a saucepan over medium heat. Bring to a boil, stirring regularly until the sugar has dissolved. Stir in the black treacle, turn up the heat slightly and allow the mixture to bubble away for 2-3 minutes until it is a rich toffee color, stirring occasionally to make sure it doesn't burn. Remove from heat and stir in the rest of the cream. When the puddings are ready, remove them from the oven and leave aside until cool enough to touch. Trim off excess and run a palette knife along the insides of the tins to loosen them. To serve, drizzle the toffee sauce over the puddings or soak them in the sauce overnight for stickier puddings. Spoil yourself further with an indulgent scoop of ice cream and a tuile wheel! Dig in!
STICKY DATE PUDDING
This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night.
Provided by Lian W
Categories Desserts Custards and Pudding Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
- Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
- Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
- Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
- When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
- To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.
Nutrition Facts : Calories 551 calories, Carbohydrate 64.4 g, Cholesterol 123.5 mg, Fat 32.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 20.1 g, Sodium 335.4 mg, Sugar 49 g
STICKY TOFFEE DATE PUDDING
A rich puree of Medjool dates gives this cakelike pudding a wonderful, deep flavor -- perfect with the rich toffee sauce that slicks the surface of the dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Make the pudding: Butter an 8-inch square cake pan; set aside. Put dates, rum, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cover, and simmer until dates are very soft, about 5 minutes.
- Carefully transfer date mixture to a food processor, and puree (you should have about 1 cup). Let cool 15 minutes.
- Whisk together flour, baking powder, salt, cinnamon, and baking soda in a medium bowl; set aside.
- Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition and scraping down sides of bowl as needed.
- Reduce speed to low. Add flour mixture in 3 additions, alternating with the date puree. Transfer batter to prepared pan; smooth top. Bake 25 minutes. Reduce temperature to 325 degrees, and bake until a cake tester inserted into center of pudding comes out clean, 15 to 20 minutes. Let cool in pan on a wire rack 5 minutes. Run a knife around edges of pan to loosen, and invert onto a serving plate.
- Make the sauce: Put cream, brown sugar, and butter into a medium saucepan. Bring to a boil over medium-high heat. Cook 3 minutes. Stir in rum, and cook 1 minute more (you should have about 1 1/2 cups sauce). Pour half of the sauce over pudding. Serve immediately with remaining sauce on the side.
STICKY DATE PUDDING WITH TOFFEE SAUCE
Ok, this dessert is to die for, no kidding. Moist and sweet, full of sticky dates and lots of caramel flavour. The toffee sauce is it's crowning glory. DO please make it, but if you want you can just serve it warm with some cold vanilla ice cream melting over the top. (Make the sauce though....you won't be sorry you did!)
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180*C/375*F.
- Combine dates and baking soda in a heatproof bowl.
- Pour over 250ml of boiling water.
- Set dates aside till room temperature.
- Cream together butter and sugar in a large bowl till pale.
- Add eggs one at a time, beating until smooth.
- Fold in flour then stir in date mixture, including the water.
- Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
- To make sauce, combine all ingredients over low heat, stirring until butter has melted.
- Simmer for 5 minutes.
- Serve hot!
Nutrition Facts : Calories 482.8, Fat 18.5, SaturatedFat 11.1, Cholesterol 100.7, Sodium 198.4, Carbohydrate 76.2, Fiber 2.6, Sugar 50.8, Protein 5.8
STICKY DATE PUDDING
My absolute favourite recipe for a sticky date pudding. Comes with a great sauce.
Provided by xjees
Time 50m
Yield Serves 12
Number Of Ingredients 0
Steps:
- For the pudding, add the dates and bicarbonate of soda to the hot water and leave to soak until soft. Meanwhile, beat the butter and sugar together.
- Add the syrup to the butter & sugar mix. Sift the flour, cinnamon and ginger together, and add to the mix as well, until smooth.
- Pour mixture into a large tray, and bake for approx. 30 minutes at 150⁰C. A knife inserted into the middle of the mixture should come out clean when cooked.
- For the sauce, boil the butter, sugar, syrup and vanilla pod & seeds for 10 minutes. Add the cream and boil for another 10 minutes.
IRISH STICKY DATE PUDDING WITH IRISH WHISKEY TOFFEE SAUCE
You won't have any trouble getting rid of the extra servings of this toothsome cake and whiskey-laced caramel sauce.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
- In saucepan, bring water, dates and baking soda to boil; let cool.
- In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
- Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
- While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
- Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
- To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
- Canadian Living Magazine: March 2007.
Nutrition Facts : Calories 585.7, Fat 34.3, SaturatedFat 21, Cholesterol 153.6, Sodium 544.2, Carbohydrate 63.7, Fiber 2, Sugar 41.1, Protein 5.8
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