Sticky Toffee Sauce Nigella Lawson Recipes

STICKY TOFFEE SAUCE - NIGELLA LAWSON

Sticky Toffee Sauce - Nigella Lawson image

Make and share this Sticky Toffee Sauce - Nigella Lawson recipe from Food.com.

Provided by Cristina Barry

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup soft dark brown sugar, plus
1 tablespoon soft dark brown sugar
2 tablespoons dark corn syrup
3/8 cup unsalted butter
2/3 cup heavy cream
vanilla ice cream

Steps:

Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve.
Let the mixture bubble for a couple of minutes before carefully adding the cream.
Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
Serve with a couple of scoops of vanilla ice cream.

Nutrition Facts : Calories 486.6, Fat 31.9, SaturatedFat 20.1, Cholesterol 100.1, Sodium 50.4, Carbohydrate 52.4, Sugar 45.7, Protein 1

EASY STICKY-TOFFEE DESSERT

Easy Sticky-Toffee Dessert image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Butter, for baking dish plus 1/4 cup, melted
Scant 1/3 cup dark brown sugar, packed
1 cup plus 2 tablespoons self-rising flour
1/2 cup whole milk
1 egg
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons chopped, rolled dates
3/4 cup dark brown sugar, packed
Approximately 2 tablespoons unsalted butter in little blobs
2 1/4 cups boiling water

Steps:

For the cake: Preheat the oven to 375 degrees F and butter a 1 1/2-quart capacity baking dish.
Combine the sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates then scrape into the prepared baking dish. Don't worry if it doesn't look very full; it will by the time it cooks.
For the sauce: Sprinkle the sugar over the cake mixture and dot with butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the time for 45 minutes, though you might find the dessert needs 5 or 10 minutes more. The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche or heavy or light cream, as you wish.

EASY STICKY-TOFFEE DESSERT

Easy Sticky-Toffee Dessert image

I found this in Nigella Lawson's "Nigella Bites" cookbook last night when I was searching for an easy but oh so good dessert...I love toffee pudding dessert things and this looked good...I also had all the ingredients for it. This is easy and can be thrown together when you're making other dishes and then cook while you're eating dinner...enjoy--

Provided by Beth McClain

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup dark brown sugar, packed
1 cup self-rising flour, plus
2 tablespoons self-rising flour
1/2 cup whole milk
1 egg
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
3/4 cup chopped rolled dates, plus
2 tablespoons chopped rolled dates (optional...I don't like dates, so I didn't use them)
3/4 cup dark brown sugar, packed
2 tablespoons unsalted butter, in little blobs
2 1/4 cups boiling water

Steps:

Preheat oven to 375°F and butter a 1 1/2-quart capacity baking dish (I used a combo of Pam and butter and it worked fine).
Combine the sugar with the flour in a large bowl.
Pour the milk into a measuring cup, beat in the egg, vanilla and melted buter and then pour this mixture over the sugar and flour, stirring--just with a wooden spoon--to combine.
Fold in the dates then scrape into the prepared baking dish.
*Don't worry if it doesn't look very full: it will do by the time it cooks*.
Sprinkle the sugar for the sauce over the batter and dot with the butter.
Pour the boiling water over the whole thing (yes, really!) and transfer to the oven.
Set timer for 45 minutes, though you might find the dessert needs 5 or 10 minutes more (this was a frustrating part, for whatever reason I ended up having to put it back in for almost 20 minutes-- but then it was very cake-like, Remember that it thickens up when you take it out).
The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce.
Serve with vanilla ice cream, creme fraiche or heavy or light cream as you wish.

Nutrition Facts : Calories 421.9, Fat 13.3, SaturatedFat 8, Cholesterol 63.5, Sodium 332.8, Carbohydrate 73.4, Fiber 2.3, Sugar 53.3, Protein 4.7

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