STICKY TOFFEE PUDDING
Steps:
- For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
- For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
- Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.
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.
STICKY TOFFEE PUDDING
Sticky toffee pudding isn't a creamy pudding as it's typically known in the US; it's a British dessert that consists of a moist date cake soaked in a rich toffee sauce. Versions vary, with some being a bit eggier and almost bread pudding-like in texture, while others have more of a light cake-like crumb. My version lies somewhere in between. I also add a cozy touch by steeping the dates in tea. (You can skip the tea and just use the same amount of hot water.) Served hot, sticky toffee pudding is a perfect winter dessert -- the kind that can be made in advance and reheated as needed.
Provided by Alejandra Ramos
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Remove and discard the pits from the dates, then chop the dates coarsely. Place in a small heatproof bowl and cover with the hot tea. Let soak until the dates are soft, at least 30 minutes. Transfer to a blender and blend until smooth; set aside.
- Preheat the oven to 350 degrees. Grease an 8-inch square baking pan with nonstick spray or vegetable oil, then line with parchment paper.
- Place the butter in a small saucepan over medium heat and let simmer until melted and slightly toasted (it will smell nutty), about 5 minutes. Pour into the date puree in the blender. Add the granulated sugar and molasses, and blend for 1 minute. Add the eggs, kosher salt and baking soda, and blend until smooth. Pour into a large bowl and add the flour. Stir until smooth and evenly combined, then pour into the prepared baking pan.
- Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- While the cake bakes, make the sauce: Combine the butter, cream and brown sugar in a medium saucepan and bring to a simmer over medium heat. Cook, whisking, until thick, 5 to 7 minutes. Whisk in the vanilla extract and kosher salt.
- To serve, cut the cake into squares then top with the toffee sauce. Sprinkle with a bit of flaky sea salt, if desired.
STICKY TOFFEE PUDDING
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 16
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.
ELIZA'S STICKY TOFFEE PUDDING
This recipe is out of a pudding cookbook and is delicious! Notes: The sauce is to be served hot but the pudding can be cold, do not be put of by the amount of sugar-it will be worth it and do not mind if you do not like dates, I do not but this is my favourite pudding...ever! Also the cooking time may be longer in a non-fan oven and it is easier if the ingredients are ready prepared but not crucial. Enjoy xxx
Provided by Eliza Chocoholic
Categories Dessert
Time 35m
Yield 16 slices, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- To make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. Cover with boiling water and leave to soak.
- Preheat the oven to 180c/350f/gas mark 4.
- Grease a cake tin (round or square) 20cm diameter, with butter.
- Put the remaining butter in a separate bowl, add sugar, and mix well.
- Beat the eggs then fold in the flour.
- Drain the soaked dates, add to the bowl and mix.
- Spoon the mixture evenly into the prepared cake tin.
- Transfer to the preheated oven and bake for 25-30mins(longer for a non fan oven). The pudding is cooked when a skewer inserted into the centre comes out clean.
- About 5-10mins before the end of the cooking time, make the sauce.
- Melt the butter in a saucepan over a medium heat.
- Stir in the cream and the sugar and bring to the boil, stirring constantly.
- Lower the heat and simmer for 5mins.
- Turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug as you would do cream and serve per person.
STICKY TOFFEE PUDDING
Make and share this Sticky Toffee Pudding recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h35m
Yield 7 serving(s)
Number Of Ingredients 16
Steps:
- For the sauce:
- In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
- For the cake:
- Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
- Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes -- cover with more sauce. Serve with whipped cream.
Nutrition Facts : Calories 890.4, Fat 52.2, SaturatedFat 32.3, Cholesterol 195.3, Sodium 187, Carbohydrate 106.6, Fiber 2.5, Sugar 73.6, Protein 5.5
CRANBERRY STICKY TOFFEE PUDDING
This is from our local foodie magazine, City Palate... Made it for Xmas and it was amazing. Any recipes I've ever tried out of this magazine have been incredible (the contributors are mostly big chefs around town)
Provided by Cadillacgirl
Categories Dessert
Time 55m
Yield 1 pudding, 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a medium bowl, beat butter & sugar for a minute, until the mixture is light and fluffy, then add the eggs and extract and beat the batter well.
- In a small bowl, stir together the flour, baking powder, and salt.
- Add half the flour mix to the butter mixture and stir by hand until blended, then stir in the orange juice and the remaining flour mix. Fold in the cranberries.
- Spread the batter into an 8x8 pan that has been sprayed with nonstick cooking spray and bake for 35 to 40 minutes, until the pudding is golden and the top is springy to the touch.
- TOFFEE SAUCE.
- Combine the butter, sugar and cream in a small saucepan and bring it to a simmer over med heat, cook, stirring often for about 10 minutes or until the mixture is thick.
- Serve the pudding warm with the sauce!
Nutrition Facts : Calories 642.3, Fat 33.2, SaturatedFat 20.5, Cholesterol 136.3, Sodium 339, Carbohydrate 84.5, Fiber 1.6, Sugar 65.4, Protein 4.5
STICKY TOFFEE PUDDING
Pudding - Cake I've tried a lot of different recipes for this delightful dessert, but this is so far the best.
Provided by Motley Oklahoman
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For Pudding:.
- Preheat oven to 350°F Butter 9-inch-diameter springform or bundt pan.
- Place chopped dates and baking soda in small bowl. Pour 1 cup boiling water over dates, stir and let cool, about 1 hour.
- Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Add instant coffee granules to date mixture, stirring to dissolve coffee granules. 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.
- Cool pudding until just warm. Unmold; poke holes in pudding with a skewer, pour ½ of sauce over cake. Cut into wedges and serve with whipped cream and more Caramel Sauce.
- For Sauce:.
- Bring cream, brown sugar, butter and molasses 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. Stir in vanilla after sauce is taken off of heat. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.).
Nutrition Facts : Calories 507.7, Fat 28, SaturatedFat 17, Cholesterol 146.8, Sodium 387.6, Carbohydrate 61.5, Fiber 2, Sugar 43.5, Protein 5.4
DATE PUDDING WITH TOFFEE SAUCE (STICKY TOFFEE PUDDING)
Sticky toffee pudding is actually more of a cake than a pudding. This is such a great and easy dessert to make.
Provided by Cupcake-Princess
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the pudding: Preheat oven to 350 degrees and grease a squate 9 inch baking pan. In a small saucepan mix together dates and water, bring to a boil. Add baking soda and stir until the dates begin to break down and mixture thickens slightly, 1 to 2 minutes, set aside.
- In a medium mixing bowl stir together flour, baking powder, allspice, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs and vanilla.
- On low speed gradually add flour mixture alternating with date mixture and beat until combined. Pour batter into prepared pan and bake until toothpick comes out with a few moist crumbs attached, about 40 minutes. Let pudding cool in pan on a cooling rack for 10 minutes. Meanwhile make toffee sauce.
- For the sauce: In a small saucepan mix together butter, sugar, and cream. Cook over medium heat stirring constantly, until sugar dissolves and mixture boils. Reduce heat to low and cook without stirring for 2 minutes. Remove from heat and stir in alchohol.
- Cut pudding into squares and serve warm with sauce.
JOHN TOVEY'S STICKY TOFFEE PUDDING
Sticky toffee pudding that is still made to John Tovey's original recipe. Some even say it's the best in the world. Most desserts are worthy of applause, but rare is the one that warrants a standing ovation, as does this authentic toffee pudding.
Provided by Steve P.
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar, add beaten eggs.
- Fold in flour.
- Pour boiling water over dates, add vanilla, add vanilla, coffee and baking soda.
- Mix the 2 batters together.
- Pour into buttered 9-inch pan and bake for 1 1/2 hours at 375ºF.
- Topping:.
- Boil the butter, brown sugar and cream until melted. Pour over baked pudding and run under the broiler until it bubbles.
- Note: Check it after 1 1/4 hour to make sure it doesn't get over done. Some like to make double sauce to have extra to serve at the table. Don't make it too far in advance of serving as it should be warm!
Nutrition Facts : Calories 643.1, Fat 28.7, SaturatedFat 17.1, Cholesterol 177, Sodium 912.7, Carbohydrate 91.5, Fiber 3.3, Sugar 59.3, Protein 8
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