Sticky Toffee Pudding Wbutterscotch Sauce Recipes

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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

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.

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE AND VANILLA ICE CREAM



Sticky toffee pudding with butterscotch sauce and vanilla ice cream image

Speed-up this recipe by using shop-bought ice cream, but don't cut corners with the sauce - it's what makes it so special.

Provided by James Martin

Categories     Desserts

Yield Serves 6

Number Of Ingredients 19

150ml/5fl oz cream
150ml/5fl oz milk
½ vanilla pod, seeds only
80g/3oz sugar
3 egg yolks
50g/1¾oz butter, plus extra for greasing
150g/5½oz soft dark brown sugar
1 tbsp golden syrup
2 tbsp black treacle
½ tsp vanilla extract
2 free-range eggs
175g/6oz self-raising flour, plus extra for dusting
175g/6oz pitted dried dates
1 tbsp bicarbonate of soda
100g/3½oz butter
100g/3½oz soft brown sugar
100g/3½oz golden syrup
½ lemon, juice only
150ml/5fl oz double cream

Steps:

  • For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil.
  • Meanwhile, beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well.
  • Return to the heated bowl and cook gently over the simmering water, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Set aside to cool.
  • Churn in an ice cream maker for approximately 40 minutes, or following the manufacturer's instructions until set.
  • For the sticky toffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour.
  • Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk.
  • Gradually add the golden syrup, treacle, vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.
  • Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil.
  • Allow to cool slightly, then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.
  • Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin.
  • For the butterscotch sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add the lemon juice to taste. Stir in the double cream.
  • Serve slices of pudding with ice cream and sauce poured over.

STICKY TOFFEE PUDDING W/BUTTERSCOTCH SAUCE



Sticky Toffee Pudding W/Butterscotch Sauce image

From the Food Network. This is the best dang pudding and the butterscotch sauce alone is TO DIE FOR. It's very sweet, so if you like your desserts extra sinful, this is for you!

Provided by SVSOUZA

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 15

12 ounces dates, pitted and roughly chopped
2 1/2 cups water
2 teaspoons baking soda
3 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
8 tablespoons unsalted butter, softened and cut into pieces
1 2/3 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 1/4 cups light brown sugar
7 tablespoons unsalted butter
1 cup half-and-half
1 teaspoon brandy
1/4 teaspoon vanilla extract
1 cup cold heavy cream (optional)

Steps:

  • Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
  • Combine the dates and water in a high sided saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up quite a bit), and set aside.
  • In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
  • Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
  • When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.

Nutrition Facts : Calories 778.3, Fat 22.5, SaturatedFat 13.4, Cholesterol 129.2, Sodium 382.6, Carbohydrate 139.9, Fiber 3.8, Sugar 103.2, Protein 8.5

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 16

6 ounces pitted dates
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup light brown sugar
4 tablespoons unsalted butter, at room temperature
1 large egg, at room temperature
1 tablespoon orange zest
2 teaspoons vanilla extract
Nonstick cooking spray, for the pan
2/3 cup heavy whipping cream
1/2 cup plus 2 tablespoons light brown sugar
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons Irish whiskey

Steps:

  • For the pudding: Preheat the oven to 350 degrees F.
  • Add the dates and 3/4 cup water to a small saucepan and heat over medium-high heat until boiling. Turn the heat down to low and simmer until the water has slightly reduced and the dates are beginning to soften, about 3 minutes. Turn off the heat, then cover the saucepan and let sit for 10 minutes.
  • Transfer the dates and liquid to a food processor fitted with the blade attachment. Process until smooth. Pour the date mixture into a bowl and cool to room temperature.
  • Add the flour, baking powder and salt to a mixing bowl. Whisk to break up any lumps of flour. Set aside the dry ingredients. Add the brown sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together, scraping down the bowl as needed, until fluffy and lighter in color, 1 to 2 minutes. Add the egg and beat until it is evenly combined. Add the orange zest and vanilla and mix until incorporated. Add half of the flour mixture to the butter mixture. Mix until incorporated, then add the date mixture. Mix until well combined, then add the remaining flour mixture. Mix until just combined.
  • Spray 8 of the cups in a 12-cup muffin pan with the cooking spray. Fill the greased cups with 1/3 cup batter each. Bake until puffed and golden brown, about 20 minutes.
  • For the whiskey toffee sauce: Meanwhile, add the heavy whipping cream, brown sugar, butter, vanilla and salt to a small saucepan and heat over medium-high heat. Stir the mixture continuously until the butter is melted. Bring the mixture to a boil, then turn the heat down to medium-low and simmer, stirring occasionally, for 2 minutes. Add the whiskey and continue to simmer until the sauce has slightly darkened in color, an additional 2 minutes. Turn the heat off and keep covered until ready to serve.
  • Cool the puddings in the pan on a wire rack for 5 minutes. Once the puddings are cool enough to handle, remove them from the muffin pan using an offset spatula. Trim the domed tops from the puddings and set them on serving plates, cut-side down. Pour the warm whiskey toffee sauce over the puddings and serve immediately.

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE



Sticky Toffee Pudding with Butterscotch Sauce image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 16

12 ounces dates, pitted and roughly chopped
2 1/2 cups water
2 teaspoons baking soda
3 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
8 tablespoons (1 stick) softened, unsalted butter, cut into pieces
1 2/3 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
Butterscotch sauce, recipe follows
2 1/4 cups light brown sugar
7 tablespoons unsalted butter
1 cup half-and-half
1 teaspoon brandy
1/4 teaspoon vanilla extract
1 cup cold heavy cream, optional

Steps:

  • Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
  • Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.
  • In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
  • Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
  • When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.

STICKY TOFFEE PUDDING WITH CARAMEL SAUCE



Sticky Toffee Pudding with Caramel Sauce image

Categories     Dairy     Fruit     Dessert     Bake     Date     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 14

For sauce
4 cups whipping cream
2 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
For cake
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups water
1 1/4 cups chopped pitted dates
2 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
4 large eggs
2 teaspoons vanilla extract

Steps:

  • Make sauce:
  • Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
  • Make cake:
  • Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
  • Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
  • Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
  • Cut cake into slices; drizzle caramel sauce over each slice.

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.

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Sticky Toffee Pudding with Brandy Butterscotch Sauce Recipe | Sticky ... Mrs Cake: Sticky Date Pudding. Cakes & Tiaras - Blog. tongue-n-cheeky | Sweet recipes, Desserts, Sticky toffee. Mrs Cake: Ginger cake, sticky date pudding and cookies by mail! ...
From mungfali.com


EASY STICKY TOFFEE PUDDING - TASTES BETTER FROM SCRATCH
2020-12-30 Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin, ramekins, or an 8’’ baking dish. Prep Dates: Add the dates to the bowl of a food processor or blender and pour boiling water on top. Set aside. Prepare Batter: Meanwhile, prepare the batter with butter, brown sugar, and eggs.
From tastesbetterfromscratch.com


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