STICKY DATE PUDDING
This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night.
Provided by Lian W
Categories Desserts Custards and Pudding Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
- Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
- Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
- Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
- When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
- To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.
Nutrition Facts : Calories 551 calories, Carbohydrate 64.4 g, Cholesterol 123.5 mg, Fat 32.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 20.1 g, Sodium 335.4 mg, Sugar 49 g
IRISH STICKY DATE PUDDING WITH IRISH WHISKEY TOFFEE SAUCE
You won't have any trouble getting rid of the extra servings of this toothsome cake and whiskey-laced caramel sauce.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
- In saucepan, bring water, dates and baking soda to boil; let cool.
- In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
- Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
- While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
- Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
- To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
- Canadian Living Magazine: March 2007.
Nutrition Facts : Calories 585.7, Fat 34.3, SaturatedFat 21, Cholesterol 153.6, Sodium 544.2, Carbohydrate 63.7, Fiber 2, Sugar 41.1, Protein 5.8
CHOCOLATE STICKY DATE PUDDING WITH WHISKEY BUTTERSCOTCH SAUCE
Entered for safe-keeping. From "Super Food Ideas", September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream - containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert.
Provided by KateL
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- PREPARE PUDDING:.
- Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
- Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
- Stir in bicarbonate of soda. Stand for 15 minutes.
- Process date mixture until almost smooth.
- Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
- Beat in eggs, one at a time.
- Stir in flour, chocolate, and date mixture.
- Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
- PREPARE SAUCE:.
- Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
- Increase heat to medium-high. Bring to a boil.
- Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
- Stir in whisky (if using).
- Serve cake with sauce and cream.
Nutrition Facts : Calories 459.6, Fat 23.8, SaturatedFat 14.5, Cholesterol 101.7, Sodium 440, Carbohydrate 62.2, Fiber 3.7, Sugar 44.3, Protein 5.6
STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE
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
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.
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