Toffee Kumquat Pudding Recipes

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TOFFEE SAUCE FOR TOFFEE KUMQUAT PUDDING



Toffee Sauce for Toffee Kumquat Pudding image

Make this for our Toffee Kumquat Pudding.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 2 2/3 Cups

Number Of Ingredients 4

1 1/2 cups packed light-brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon pure vanilla extract

Steps:

  • In a medium saucepan over medium heat bring the ingredients to a boil. Simmer, stirring occasionally, until just slightly thickened, about 5 minutes. Serve warm.

TOFFEE KUMQUAT PUDDING



Toffee Kumquat Pudding image

The fruits are poached with sugar and spooned atop sugar inside ramekins. Then a date- and walnut-laced batter is poured over the kumquats and baked; the heat caramelizes the sugar in the ramekins.

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes eight 3-inch puddings

Number Of Ingredients 12

4 tablespoons unsalted butter, room temperature, plus more for ramekins
1 cup plus 8 teaspoons granulated sugar
8 ounces kumquats, sliced 1/4 inch thick, seeds removed, plus kumquats for garnish (optional)
8 ounces pitted dates, finely chopped
1 teaspoon baking soda
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon coarse salt
3/4 cup packed light-brown sugar
2 large eggs
4 ounces walnuts, toasted and roughly chopped
Toffee Sauce for Toffee Kumquat Pudding

Steps:

  • Butter eight 3-by-2-inch ramekins; sprinkle 1 teaspoon sugar in the bottom of each; set aside. Place kumquats, remaining cup sugar, and 1/2 cup water in a saucepan over medium heat. Bring to a boil; reduce heat to low. Simmer until kumquats are soft, 15 to 20 minutes. Place kumquats in bottom of each ramekin; set aside. Reserve liquid for poaching whole kumquats for garnish, if desired.
  • Heat oven to 350 degrees. Combine dates and baking soda in a bowl; add 1 cup boiling water; stir to combine; set aside. Sift flour, baking powder, and salt in a bowl; set aside. In an electric mixer fitted with the paddle attachment, beat 4 tablespoons butter and brown sugar until fluffy. Add eggs one at a time, beating after each addition. Add flour mixture; beat until combined. Add date mixture and walnuts; beat until combined. Pour batter into ramekins. Bake until a cake tester inserted in the middle comes out clean, about 30 minutes. Run a knife around puddings' edges; unmold. Drizzle with toffee sauce.

EASY STICKY TOFFEE PUDDING



Easy Sticky Toffee Pudding image

My easy recipe for sticky toffee pudding is quick and so tasty! I just used the ingredients that I had in my fridge and cupboards, without going to the effort of going down the shops to get any special ingredients! Best served straight from the oven with vanilla ice cream on the side.

Provided by Allrecipes Member

Categories     English Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 cup hot black tea
¾ cup raisins
1 tablespoon milk
6 tablespoons unsalted butter
½ cup white sugar
⅓ cup light brown sugar
2 large eggs
1 ⅓ cups self-rising flour
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 teaspoon baking soda
¼ cup light brown sugar
2 teaspoons margarine
2 tablespoons golden syrup

Steps:

  • Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
  • Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
  • Drain raisins and transfer to a food processor. Add milk and blend to combine.
  • Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
  • Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
  • While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
  • Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 80.3 g, Cholesterol 92.7 mg, Fat 14.9 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 8.1 g, Sodium 616.9 mg, Sugar 51.8 g

PRUNE KUMQUAT STICKY PUDDING WITH ARMAGNAC TOFFEE SAUCE



Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce image

Categories     Cake     Mixer     Fruit     Ginger     Dessert     Bake     Christmas     Vegetarian     Prune     Cognac/Armagnac     Winter     Kumquat     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

1 3/4 cups packed pitted prunes (about 14 ounces)
1/2 cup Armagnac
1 1/4 cups water
6 kumquats
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
Garnish: kumquats (preferably with leaves)
Accompaniments:
Armagnac toffee sauce
Armagnac ice cream

Steps:

  • Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan (see note, above) or 11-cup bundt pan.
  • Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes.
  • Halve kumquats lengthwise and thinly slice crosswise. In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved. Add kumquats and simmer 10 minutes. In a fine sieve drain kumquats and add to prunes.
  • Into a bowl sift together flour, baking soda, ginger, allspice, and salt. Resift mixture into another bowl.
  • In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined.
  • Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. Cake keeps, wrapped in plastic wrap, at room temperature 1 week.
  • Garnish cake with kumquats and serve with warm toffee sauce and ice cream.

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