ENGLISH STICKY TOFFEE PUDDING
This recipe was given to me by an English coworker, and it is unbelievable! Would make a great dessert for a holiday dinner. It's called a pudding, however, this is a moist cake with a caramel topping (the sticky part). You'll find that the caramel recipe alone is great, and could be used for many different things.
Provided by Mole1338
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Directions for Pudding:.
- Preheat oven to 350 degrees.
- Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).
- Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.
- While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).
- Add the egg and beat until combined and smooth. Add the flour.
- Stir in soaked date mixture and mix until combined.
- Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.
- Directions for sauce:.
- Melt butter in saucepan.
- Add brown sugar and cream, bring to a boil.
- Boil for 2-3 mins until texture is slightly fudgy and velvety.
- Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.
- The more sauce you use, the stickier the wicket!
Nutrition Facts : Calories 434, Fat 19.8, SaturatedFat 12.2, Cholesterol 78, Sodium 255.1, Carbohydrate 63.4, Fiber 1.5, Sugar 48.9, Protein 3.3
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 CAKE
Provided by Nancy Fuller
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
- Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
- In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
- Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
- For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
- Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.
STICKY TOFFEE PUDDING
Steps:
- For the cake: Preheat the oven to 350degreesF. and butter a 9 x 13-inch baking dish.
- In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes.
- Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.
- Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
- Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
- Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.
- For the toffee sauce:
- While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
- To finish the pudding:
- Using a skewer or chopstick, poke holes in the pudding every inch or so.
- Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
- Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.
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
STICKY TOFFEE PUDDING
This is a classic English dessert and is an absolute favourite of mine. A moist and light date sponge is served warm with a simple toffee sauce. I think it's even better with a bit of vanilla ice cream or whipped cream on top too!
Provided by Izy Hossack
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish.
- Soak the dates in boiling water for 15 minutes to soften. Drain and blend until you get a smooth paste.
- Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour. Stir until just smooth.
- Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Meanwhile make the sauce:.
- Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take off the heat and stir in the remaining cream.
- Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.
Nutrition Facts : Calories 499, Fat 28.4, SaturatedFat 12.8, Cholesterol 106.8, Sodium 449.4, Carbohydrate 58.2, Fiber 2, Sugar 38.5, Protein 5.7
STICKY TOFFEE PUDDING
English dessert was either invented or made famous by Francis Coulson, the owner of the Sharrow Bay Hotel in the Lake District in England. If you want to make this dessert ahead of time, let the cakes cool completely and do not drizzle the sauce. Store in a Ziploc bag in the refrigerator for up to 24 hours. When ready to serve, drizzle each pudding with 1 tbsp of the sauce and heat in a 350°F oven for 5 minutes or until warmed through. This recipe is from the book "Sticky, Chewy, Messy, Gooey" and it recommends serving this with vanilla ice cream. The desserts I had in England were more likely to be served with some cream to pour over them than ice cream, so you may choose whichever you prefer.
Provided by Scarlett516
Categories Low Protein
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Lightly butter a 12-cup muffin tin or spray with non-stick cooking spray. Position a rack in the middle of the oven and preheat the oven to 350°F.
- Combine the dates and water in a heavy-bottomed saucepan and bring to a gentle boil.
- Reduce the heat to a simmer and cook, uncovered, until the dates are softened and have absorbed the water.
- Remove from heat and stir 1 tsp of the baking soda. Let stand for about 20 minutes.
- While the dates are soaking, sift together the flour, salt, 1/4 tsp baking soda, and the baking powder into a bowl then set aside.
- In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition, and then beat in the vanilla.
- Stir in the dates and any soaking liquid into the batter.
- Gently fold the dry ingredients into the wet batter until just combined.
- Fill the muffin cups 2/3 full. Bake until a toothpick comes out clean, 22-28 minutes.
- While the batter is baking, make the toffee sauce. Combine the butter and brown sugar in a saucepan over medium heat.
- Cook until the butter and sugar melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil.
- Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6-8 minutes.
- Remove the cakes from the oven and poke the tops of each a few times with a toothpick. Drizzle 1 tbsp of the sauce over each cake and allow it to sink in completely.
- To serve, spoon a little sauce on each dessert plate and place a cake, top-side down, in the sauce. Spoon more warm sauce over the top of the cake and serve immediately with cream or vanilla ice cream.
Nutrition Facts : Calories 795.7, Fat 43.1, SaturatedFat 26.6, Cholesterol 178.4, Sodium 369.6, Carbohydrate 101.9, Fiber 2.9, Sugar 80.7, Protein 5.5
THE BEST STICKY TOFFEE PUDDING
This recipe is on Weight Watchers most wanted list - you have been warned! But enjoy it for special occasions, especially holiday feast time!
Provided by Scandigirl
Categories Dessert
Time 45m
Yield 1 9x13 inch baking tray
Number Of Ingredients 11
Steps:
- Place chopped dates in bowl with golden syrup, black treacle, coffee essence and bicarbonate of soda, add boiling water and leave to one side.
- In large mixing bowl, cream together butter and sugar, beat until mixture is light and fluffy.
- Gradually add the eggs a little at a time, beating well after each addition.
- Carefully fold in the self-raising flour using a metal spoon.
- Fold in the date mixture including all the liquid.
- The mixture will be sloppy (this will make the pudding light).
- Place mixture in a greased and lined baking tray and bake in a medium to hot oven for 20-30 minutes.
- Finish pudding should be slightly resilient to touch if not turn down oven and bake for a further 10 minutes.
Nutrition Facts : Calories 2701.2, Fat 81.5, SaturatedFat 47.1, Cholesterol 605.9, Sodium 1634.9, Carbohydrate 467.5, Fiber 18.5, Sugar 264.3, Protein 36.1
ULTIMATE STICKY TOFFEE PUDDING
One of our most requested recipes - puddings don't get any better than this
Provided by Angela Nilsen
Categories Buffet, Dessert, Dinner, Supper, Treat
Time 1h25m
Yield Makes 7 little puddings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 697 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 71 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
STICKY TOFFEE PUDDING
This is a delicious and super sweet sticky pudding. Serve with whipped cream.
Provided by Allrecipes Member
Categories World Cuisine European UK and Ireland English
Time 1h30m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 846.9 calories, Carbohydrate 129.5 g, Cholesterol 171.5 mg, Fat 36.3 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 22.1 g, Sodium 318.7 mg, Sugar 84.4 g
More about "english sticky toffee pudding recipes"
BEST ENGLISH STICKY TOFFEE PUDDING RECIPES | BAKE WITH …
From foodnetwork.ca
2.9/5 (269)Servings 6
ENGLISH STICKY TOFFEE PUDDING RECIPES - FOOD NEWS
From foodnewsnews.com
PERFECT ENGLISH STICKY TOFFEE PUDDING - ALL INFORMATION ABOUT …
From therecipes.info
STICKY TOFFEE PUDDING - TRADITIONAL ENGLISH DESSERT RECIPE …
From 196flavors.com
PIN ON FOOD AND DRINKS - PINTEREST
From pinterest.com
IMPRESSIVE STICKY TOFFEE PUDDING RECIPE - CAKE LOVERS
From globalportal48h.com
ENGLISH STICKY TOFFEE PUDDING RECIPE
From foodreference.com
ENGLISH STICKY TOFFEE PUDDING - SAVEUR
From saveur.com
STICKY TOFFEE PUDDING RECIPE - ALTON BROWN
From altonbrown.com
ENGLISH STICKY TOFFEE PUDDING - THE HOME CHANNEL
From thehomechannel.co.za
STICKY TOFFEE PUDDING CO - ENGLISH LEMON PUDDING CALORIES, CARBS …
From frontend.myfitnesspal.com
MINI STICKY TOFFEE PUDDING CAKES - CANADIAN LIVING
From canadianliving.com
STICKY TOFFEE PUDDING RECIPE - DAVID GUAS | FOOD & WINE
From foodandwine.com
STICKY-TOFFEE-PUDDING NOUN - DEFINITION, PICTURES, PRONUNCIATION …
From oxfordlearnersdictionaries.com
STICKY TOFFEE PUDDING | FOOD AND COOKING RECIPES
From foodrecipescafe.com
ENGLISH STICKY TOFFEE PUDDING - MARKETS - MANHATTAN - CHOWHOUND
From chowhound.com
TRADITIONAL ENGLISH STICKY TOFFEE PUDDING - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
ENGLISH STICKY TOFFEE PUDDING – COMPLETE COMFORT FOODS
From completecomfortfoods.com
GORDON RAMSAY'S HOLIDAY STICKY TOFFEE PUDDING RECIPE - THEFOODXP
From thefoodxp.com
TRADITIONAL STICKY TOFFEE PUDDING RECIPE - BROWN EYED …
From browneyedbaker.com
CLASSIC ENGLISH STICKY TOFFEE PUDDING - 12 TOMATOES
From 12tomatoes.com
RECIPE: ENGLISH STICKY TOFFEE PUDDING | EDIBLETCETERA – FAST
From edibletcetera.com
STICKY TOFFEE PUDDING – RECETTE MAGAZINE
From blog.suvie.com
FOODYFLUFFY.COM – TRADITIONAL ENGLISH STICKY TOFFEE PUDDING – …
From foodyfluffy.com
MARY BERRY'S STICKY TOFFEE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
STICKY TOFFEE PUDDING NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
SEARCH PAGE - FOODNETWORK.CO.UK
From foodnetwork.co.uk
ENGLISH STICKY TOFFEE PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
STICKY TOFFEE PUDDING RECIPE | COMFORT FOOD IDEAS | DESSERT RECIPE
From comfortfoodideas.com
STICKY TOFFEE PUDDING | FOODS GEEK
From foodsgeek.com
STICKY TOFFEE PUDDING DELIVERY IN MENTOR - ORDER STICKY TOFFEE …
From ubereats.com
STICKY TOFFEE PUDDING EGGNOG RECIPE - EBEN FREEMAN | FOOD & WINE
From foodandwine.com
10 BEST STICKY TOFFEE PUDDING MICROWAVE RECIPES - FOOD NEWS
From foodnewsnews.com
GINGER STICKY TOFFEE PUDDING CAKE - THE FOOD CHARLATAN
From thefoodcharlatan.com
ENGLISH STICKY TOFFEE PUDDING - WALLFLOUR GIRL
From wallflourgirl.com
MAKE THE BEST STICKY TOFFEE PUDDING IN 6 STEPS - THEFOODXP
From thefoodxp.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #low-protein #desserts #easy #european #beginner-cook #cakes #english #dietary #low-in-something
You'll also love