Aunt Frans Sticky Date Pudding With Toffee Sauce Recipes

Steps:

• Squeeze the juice from 4 each of the lemons, limes and oranges; pour into a gallon container. , Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to the juice mixture; mix well. Store in the refrigerator. Serve over ice with fruit slices.

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.

Steps:

• Make Pudding: Preheat oven to 375 and butter and flour an 8 inch square baking pan (2 inches deep) Coarsely chop dates and in a 1 ½ to 2 quart saucepan simmer dates in water, uncovered. 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. With an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition. Add date mixture and with a wooden spoon stir batter until just combined. Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 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 ½ to 2 quart heavy saucepan melt butter over moderate heat and add brown sugar 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.

Steps:

• Preheat oven to 180*C/375*F.
• Combine dates and baking soda in a heatproof bowl.
• Pour over 250ml of boiling water.
• Set dates aside till room temperature.
• Cream together butter and sugar in a large bowl till pale.
• Add eggs one at a time, beating until smooth.
• Fold in flour then stir in date mixture, including the water.
• Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
• To make sauce, combine all ingredients over low heat, stirring until butter has melted.
• Simmer for 5 minutes.
• Serve hot!

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.

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.

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt, maple syrup, and cinnamon. Stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Steps:

• Pre-heat oven to 350°F.
• Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
• In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
• Combine the cake batter with date mixture and mix well.
• Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
• Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
• For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
• For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
• Cut the cooled cake into very small square pieces.
• In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!