Ultimate Sticky Toffee Pudding Recipes

ENGLISH STICKY TOFFEE PUDDING

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.

THE ULTIMATE STICKY TOFFEE PUDDING

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F /160 C / Gas 3.
• Butter and lightly dust an 8 x 8 x 2 1/2-inch square baking tin with flour.
• Put the chopped dates into a large glass bowl, cover with boiling water, leave for 20 minutes to swell and soften. Once soft, add the vanilla extract.
• Sieve the flour and bicarbonate of soda into a large baking bowl.
• In another baking bowl, cream the butter and sugar together until light and creamy, don't worry about grains of sugar, they will melt during cooking.
• Little by little, add the beaten eggs, mixing really well between additions. Add the treacle and beat well.
• Using a large metal spoon carefully fold in one-third of the flour, then carefully stir in one-third of the milk. Repeat until all the flour and milk is used up.
• Add the chopped dates (including any liquid in the bowl) and stir gently. The pudding mixture will resemble a thick batter.
• Pour the mixture into the baking tin and bake in the center of the oven for 45 to 50 minutes until the sponge is raised and firm to the touch. Remove from the oven and leave to cool in the tin for 10 minutes before turning out.
• Over medium heat, melt the butter, sugar, and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved.
• Add the treacle and allow the sauce to bubble for 2 minutes. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
• Place a portion of the cake onto warm individual serving dishes, and drizzle generous amounts of sauce over.
• Serve with custard or ice cream.

STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
• In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
• With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
• Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
• Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

STICKY TOFFEE PUDDING

Steps:

• Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
• Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
• Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
• Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
• In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
• Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.

STICKY TOFFEE PUDDING WITH TOFFEE SAUCE

Steps:

• Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
• Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
• Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
• Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
• Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

STICKY TOFFEE PUDDING

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.

ULTIMATE STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350°F Butter 8-inch-square pan (preferably a glass pan; not dark.) Mix flour and baking powder and set aside. Place chopped dates in small microwavable bowl. Pour 1 cup hot water over dates and microwave for 2 minutes, then 30 second intervals until they are mushy and jammy. Set aside to cool.
• Using electric mixer, beat butter and sugar in large bowl to blend; scrape bowl down often with a rubber spatula.
• Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.
• Add half of flour and baking powder and beat to blend.
• Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
• Continue scraping down sides of bowl, often.
• Add remaining flour and beat until blended.
• Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. It will froth slightly.
• Add date mixture to batter and beat to blend.
• Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
• Let the cake cool in the pan. After it has cooled, poke holes all over the cake with a skewer or toothpick.
• To make caramel sauce, bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
• Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. When cake is cool and caramel sauce is still warm, but not too hot, pour the sauce over the cake.
• Let cool to room temperature, then refrigerate, without covering. After an hour or so, when the sauce has become firm, cover the dessert with cling film (once cool the plastic won't stick to it.).
• When serving, cut a piece and heat in microwave until the caramel melts; the dessert should be hot and steaming. Serve with freshly whipped cream.

ULTIMATE STICKY TOFFEE PUDDING

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.

THE ULTIMATE STICKY TOFFEE PUDDING

Steps:

• Put the dates in a bowl and pour ove the boiling water. Leave to stand for about 30 minutes. Drain off any excess liquid and mash them up a bit if they are large pieces.
• Stir in the vanilla extract.
• Butter and flour seven mini pudding tins (about 200ml each) and sit them on a baking sheet.
• Heat oven to 180c/fan 160c/gas 4.
• While the dates are soaking make the puddings.
• Mix the flour and bicarbonate of soda together. Beat the eggs in a separate bowl.
• Beat the butter and sugar together in a large bowl until creamy, but it will be slightly grainy because of the sugar.
• Add the eggs a little at a time.
• Beat in the black treacle.
• Using a metal spoon, gently fold in a third of the flour, then half the milk. Repeat until all flour and milk is used.
• Stir in the dates.
• The mixture may look a bit curdled, but should be like a soft thick batter.
• Spoon evenly into prepared tins.
• Bake for 20-25 minutes until risen and firm.
• Meanwhile make the sauce.
• Put the sugar and butter in a medium saucepan with half the cream.
• Bring to the boil over a medium heat stirring all the time until the sugar has completely dissolved.
• Stir in the black treacle.
• Turn up the heat slightly and let the mixture bubble away for 2-3 minutes until it is rich toffee colour. Stir it occasionally to make sure it doesn't burn.
• Take the pan off the heat and beat in the rest of the cream.
• Remove puddings from the oven.
• Leave them for a couple of minutes and then turn them out.
• You can serve them now with the sauce poured over, but they get even stickier if you keep them for a day or two covered in sauce.
• Put half the sauce in a serving dish, stand the puddings in there, and pour over the rest of the sauce.
• To serve, heat them in the oven (preheated as above) covered with foil,until they are hot, about 15 minutes.
• Serve on their own, or with cream or custard.
• Can also be frozen -- mine didn't last that long!

STICKY TOFFEE PUDDING

Steps:

• Combine dates and tea in a bowl and soak for 15 minutes.
• Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
• Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
• Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
• When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
• Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

EASY STICKY TOFFEE PUDDING

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.