Sticky Toffee Date Pudding Recipes

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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

STICKY DATE PUDDING WITH TOFFEE SAUCE



Sticky Date Pudding with Toffee Sauce image

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

For pudding
1 3/4 cups packed pitted dates (about 10 ounces)
2 cups water
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
For sauce
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
Accompaniment: vanilla ice cream

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 TOFFEE DATE PUDDING



Sticky Toffee Date Pudding image

Make and share this Sticky Toffee Date Pudding recipe from Food.com.

Provided by dale7793

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup dates, pitted and chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar
2 eggs
1 1/2 cups self-raising flour, sifted
1 cup soft brown sugar
3/4 cup whipping cream
1 teaspoon vanilla
2 tablespoons butter

Steps:

  • Preheat oven to 180 degrees C.
  • Mix the dates and baking soda in a bowl.
  • Pour boiling water on top and leave until needed.
  • Cream butter and sugar, then add eggs one at a time, beat well after each addition.
  • Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
  • Bake for 30-40 minutes, until a skewer comes out clean.
  • For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
  • Set aside until ready to serve.
  • Cut pudding into squares and place each square in the centre of a warm dinner plate.
  • Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.

TOFFEE-DATE PUDDING



Toffee-Date Pudding image

More of a cake than a pudding, this classic English treat is a great holiday dessert. With flavors of toffee and date, it's simply delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 11

6 tablespoons unsalted butter, room temperature, plus more for baking pan
2 cups chopped pitted dates (8 ounces)
1 teaspoon baking soda
1 1/3 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon coarse salt
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
Sauce for Toffee-Date Pudding

Steps:

  • Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan. In a small saucepan, combine dates and 1 cup water; bring to a boil over medium-high. Add baking soda and stir until dates begin to break down and mixture thickens slightly, 1 to 2 minutes. Set aside.
  • In a medium bowl, whisk together flour, baking powder, allspice, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium until light and fluffy, 3 to 5 minutes. Add eggs and vanilla; beat until combined (mixture may look curdled). Scrape down bowl.
  • With mixer on low, beat in flour mixture in three additions, alternating with date mixture and beginning and ending with flour mixture. Increase speed to medium and beat to combine. Pour batter into prepared pan and bake until a skewer inserted in center comes out with only a few moist crumbs attached, about 45 minutes. Meanwhile, make Toffee Sauce.
  • Set baking pan on a wire rack and poke holes all over top of cake with skewer. Pour 1/2 cup Toffee Sauce over cake; let stand 10 minutes. Cut cake into squares and serve warm with remaining sauce.

STICKY TOFFEE DATE PUDDING



Sticky Toffee Date Pudding image

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

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
8 ounces Medjool dates, pitted and coarsely chopped
1/2 cup light rum
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup packed dark-brown sugar
2 large eggs
1 cup heavy cream
1 cup packed dark-brown sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/4 cup light rum

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 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.

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.

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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 minutes.
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The recipe involves making a date pudding which is served with a sticky toffee sauce and topped with whipped cream. This is the dessert for you if you have a sweet tooth like me. The sticky toffee pudding has ingredients like any other pudding. It has eggs, butter, flour, and sugar. The dates give the pudding an exotic taste and a balanced ...
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Top Asked Questions

How do you make toffee pudding with dates?
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. While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour.
What is sticky toffee pudding?
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.
What is the best type of date pudding to make?
Sticky Date Pudding. Sticky Date Pudding – you’re my favourite and always will be. Also known as Sticky Toffee Pudding, the simple trick that makes all the difference is to pour some Butterscotch Sauce over the warm cake when it comes out of the oven. It makes it ultra moist and gives it that intense dark colour.
How do you make sticky date pudding less sweet?
- Sticky Date Pudding is indulgent and very sweet, from both the dates + sugar in sauce. If you don't have a sweet tooth, this dessert is not for you! To reduce sweetness, you can skimp on the sauce. Or make a lighter, less sweet sauce as follows: Use half the sugar, butter and cream, make per recipe.

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